Course

Syllabus

Practical

General orientation to food processing, post-harvest processing technology, and commercial agrifood enterprises; laboratory safety and quality management practices; identification, grading, sorting, washing, and packaging of fruits and vegetables; assessment of maturity indices and quality parameters; preparation of dehydrated and minimally processed vegetables, soup mixes, pickles, tomato products, canned vegetables, osmotically dehydrated fruits, fruit purees, ready-to-serve beverages, squash, jam, jelly, fruit bars, and candies; processing of cereal-, millet-, milk-, and coconut-based value-added products, including health mixes, instant mixes, bakery products, flavoured milk, buttermilk, coconut beverages, and convenience foods; preparation of health-promoting products such as herbal tea mixes, low glycaemic index food mixes, and iron-enriched beverages; study of preservation techniques, drying, dehydration, osmotic dehydration, fermentation, canning, packaging, labeling, and quality evaluation of processed products; estimation of raw material requirements, production costs, pricing, profitability, and marketing strategies; market survey to assess consumer demand and commercialization opportunities; preparation of a business plan for a selected agrifood enterprise covering production process, financial feasibility, sales forecasting, and marketing; educational visits to food processing industries and post-harvest processing units; and preparation and presentation of an enterprise business plan and industry visit.

Objectives

• To provide basic knowledge of food processing and post-harvest processing technologies for agricultural products.

• To develop practical skills in the preparation, preservation, and value addition of cereals, pulses, milk, fruits, and vegetables.

• To understand consumer demand, quality, and market opportunities for processed food products.

• To promote entrepreneurial skills for establishing commercial agrifood enterprises and creating self-employment opportunities.

Course Outcome:

Any student who has undergone the course shall be able to:

Suggested Readings

1. Sinha, N. K., Sidhu, J., Barta, J., Wu, J., & Cano, M. P. (Eds.). (2012). Handbook of fruits and fruit processing. John Wiley & Sons.
2. Sharma S K and Nautiyal M C. 2019. Post-harvest technology of horticultural crops. New India Publishing.
3. Khetarpaul, N. (2005). Bakery Science and Cereal Technology. Daya Books. New Delhi.
4. Ajay Kumar Gupta. (2020). Handbook on Manufacture of Indian Kitchen Spices (Masala Powder) with Formulations, Processes and Machinery Details, NPCS, New Delhi.
5. Patrick Kabangi. (2023). Marketing of Agricultural and Agri-Food Products. Our Knowledge Publishing, New Delhi