Skill Courses
Post-Harvest Processing Technology
SEC 006 · 2 (0+2) credit hours
Syllabus
Topic-wise syllabus
Skill Enhancement Course. Students pick one course from this basket (SEC 001 to SEC 012) for each Skill Enhancement slot, SEC-I to SEC-VI, in Semesters I to IV. Counts are numbers of practicals.
Practical
20 topics · 29 practicals
| No. | Topic | Practicals |
|---|---|---|
| Unit I | ||
| 1 | Introduction to minimal, semi and full processing | 2 |
| 2 | Juice extraction and preservation in different fruits | 2 |
| 3 | Pulp extraction and storage in different fruits | 2 |
| 4 | Drying technique in vegetables | 2 |
| 5 | Pickling and candying | 2 |
| 6 | Tomato processing | 2 |
| 7 | Preparation of carbonated and non-carbonated beverage | 2 |
| Unit II | ||
| 8 | Introduction to packaging types | 1 |
| 9 | Packaging materials and labelling regulations | 2 |
| 10 | Vacuum sealing and shrink wrapping | 1 |
| 11 | MAP (Modified Atmosphere Packaging) | 1 |
| 12 | Food quality testing | 1 |
| 13 | Hygiene and sanitation | 1 |
| Unit III | ||
| 14 | Food safety laws and FSSAI licensing | 1 |
| 15 | Understanding hazard analysis and critical control point (HACCP) | 1 |
| 16 | Microbial load testing | 2 |
| 17 | Shelf-life evaluation | 1 |
| 18 | Value chain mapping and economics | 1 |
| 19 | Business planning and DPR preparation | 1 |
| 20 | Branding, marketing and e-commerce | 1 |