#Ready To Eat & Frozen
Food Processing Course

Advanced Skills in Freezing & Retort for Ready-to-Eat Foods.

Duration

3 Weeks

Batch Starts From

05-08-2025

Fees

₹ 7,200

Mode

Online

About #Program

Unlock the business potential of the Ready-to-Eat (RTE) foods industry with the Frozen & Retort (RTE) Foods Processing Course. This program is designed to provide Industry insights and practical skills to establish and scale your RTE food business. From mastering cutting-edge processing techniques to navigating global food laws, the course equips participants with the tools to build profitable and sustainable ventures. Whether you're an entrepreneur or a food industry professional, this course delivers the knowledge needed to succeed in the competitive RTE market. You will learn from Idea conception to market launch we have included all aspects - Market Analysis, Product Development, Product Innovation, Brand Building, Marketing and Sales, Innovation, and Trends all under the Mentorship of Industry experts.

Guidance on product selection & market size of domestic & international market

Start with 1 lac to multi-crore plant setup investment

Mentor having experience with 200+ RTE Products launched on Amazon with multiple partners.

Access to 500+ Food Entrepreneurs Alumni community pan India

Who Should Do This #Course?

Join the course if you are

Aspiring Entrepreneurs & Business Owners.

Professionals working in hospitality, food processing, cold chain, FMCG & retail.

Food processing entrepreneurs & exporters

Agri & Food Tech Students, Housewife, Chef, Farmers

#Syllabus

What will you learn?

MODULE 1 : INTRODUCTION TO READY TO EAT

  • Overview of Ready to Eat industry
  • Market potential of the ready to eat industry
  • Importance of ready to eat foods in modern food industry
  • Technologies used for ready to eat foods
Module 2: TECHNIQUES & EQUIPMENT FOR FROZEN READY TO EAT FOOD
  • Principles of freezing

Common freezing methods

  • Air blast Freezing
  • Cryogenic Freezing
  • Plate Freezing

Overview of freezing equipment & processing line

  • Tunnel Freezers
  • Spiral Freezers
  • IQF Freezers

MODULE 3 : TECHNIQUES & EQUIPMENT FOR RETORT READY TO EAT FOOD

  • Principles of retort processing
  • Common retort systems
  • Overview of retort equipment & processing line
  • Retort sterilization process

MODULE 4 : PACKAGING, STORAGE & SUPPLY CHAIN MANAGEMENT FOR FROZEN & RETORT FOOD

  • Packaging materials and techniques for frozen foods (film, trays, bags)
  • Packaging materials and techniques for retort foods (retort pouch, glass, metal)
  • Storage conditions and supply chain management
  • Importance of labelling and compliance with regulations

MODULE 5 : FOOD INDUSTRY – QUALITY & SAFETY CONCEPTS

  • Quality Assurance in the Food Industry: Key principles and practices
  • Food Safety Standards: Understanding global and local standards
  • Good Manufacturing Practices (GMP): Principles and implementation
  • HACCP (Hazard Analysis and Critical Control Points): Implementation in frozen food processing
  • Foodborne Pathogens: Identification and control

MODULE 6 : MARKET AND CONSUMER TRENDS

  • Market trends in ready to eat foods (convenience, health, sustainability)
  • Innovation in ready to eat industry
  • Consumer perceptions and behavior towards ready to eat foods.
  • Case studies of successful niche product launches

MODULE 7 : : PRODUCT DEVELOPMENT

  • Ideation and conceptualization of RTE food products
  • Recipe development and standardization
  • Focus on health, nutrition, and dietary trends (e.g., organic, vegan, gluten-free options)
  • Ensuring scalability in production

MODULE 8 :LAWS AND REGULATIONS FOR FROZEN FOODS PROCESSING

  • Global Food Laws and Regulations: Overview of major international standards.
  • Labeling Requirements: Nutritional information, allergens, and best before dates.
  • Regulatory Compliance: Ensuring adherence to local and international laws

MODULE 9 : BRANDING STRATEGY AND BUSINESS PLANNING

  • Building a brand identity and story
  • Developing a unique selling proposition (USP)
  • Developing effective marketing strategies for product launch
  • Packaging design and labelling requirements
  • Choosing the right business model (e.g., manufacturing, private labelling, distribution)
  • Financial considerations and budgeting

MODULE 10 : DISTRIBUTION AND MARKETING STRATEGIES

  • Understanding general trade, modern trade, D2C
  • E-commerce strategies and platforms
  • Digital marketing strategies for reaching target audiences
  • International market considerations

MODULE 11 : BUSINESS OPERATIONS AND MANAGEMENT

  • Setting up production facilities
  • Managing workforce and productivity
  • Inventory management techniques

MODULE 12 : FINANCIAL MANAGEMENT

  • Costing and pricing strategies
  • Budgeting for a ready to eat food business
  • Government Schemes
  • Financial analysis exercise for a hypothetical ready to eat food business
BONUS SESSIONS ABOUT BUSINESS ASPECTS

Mr. Aniruddha Suryawanshi

  • Importance of Branding and Marketing
  • Various strategies of Branding, Marketing & Sales
  • Customer Segmentation & Product placement

Mr. Aditya Maheshwari

  • Business Plan & Project Report Preparation
  • Various Govt. subsidy schemes for food Sector

Mr. Shubham Rao

  • Export opportunities for Frozen Products
  • Formalities, licenses and processes for export
  • How to find buyers?

Mr. Aniruddha Athawale

  • How to build a Retailer & Distribution Network?
  • Sales & Marketing Strategies for food products

Mr. Sunil Chandak

  • Project Selection, feasibility Analysis
  • Steps of Planning for a Successful Venture
  • How to do a market survey?

Time is running out,
Grab your spot #NOW

  • Hours
  • Minutes
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Meet Our #Mentors

Learn from Entrepreneurs

#Webinar Recording

Watch Latest Webinar

Additional #Benefits

What to expect on completion of course?

Live interactive online session with host support

Limited batch size of 30 participants

Lifetime Access of Course Recordings & Study Material.

Handholding support after the course

#Testimonials

From our Participants' Experience


Sanil Shinde

Nilesh Kumar

Aastha Chavan

Dhanshri Jagtap

#FAQs

From our Participants' Experience

A) We will provide a access to community of entrepreneurs of fruit & vegetable sector & also our mentors will guide you after training also.

A) Yes, we have designed this course with an all-inclusive approach so that right after training you will be confident enough to start your business after completing the necessary documentation.

A) Live session timing will be evening 8:00 pm - 9:30 pm & also we will provide recordings of all sessions.

Course Language
  • Hindi

Registration Form

Course Fees
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