Syllabus

Physical properties of cereals, pulses and oil seeds, Milling Characteristics of Food Grains, Size reduc-tion and sieve analysis. Study of temperature and time on parboiling of rice, Effect of parboiling on nu-trient content of paddy. Determination of cooking quality of rice, Determination of gelatinization tem-perature of rice, Study on cooking quality of pulses. Determination of Oil Content. Methods for Oil ex-pressions.
Preparation of fruit jam from Fruits, Preparation of fruit jelly from Fruits, Preparation of Jelly, Squash, Qualitative determination of pectin content by alcohol test / jelmeter test in fruit extract, Preparation of ready to serve (RTS) from mango/ litchi/ lemon, Preparation of fruit leather -mango leather , Preparation and preservation of tomato puree and ketchup.

To learn various processes and methods of Food Grain and Horticultural Processing

Ability to provide service to food industry for developing/ operating their manufacturing system in compliance with national and international food standards

Sharon Pastor Simson and Martha C. Straus, Post-harvest Technology of Horticultural Crops., Oxford Book Company, Jaipur. India

K M Sahay and K K Singh, Unit Operation of Agricultural Processing, Vikas Publishing House Pvt Ltd

A Chakravarti, Post harvest technology of Cereals, Pulses and Oil Seeds, OXFORD IBH PUBLISHING CO. PVT LTD. New Delhi

R P Srivastav and Sanjeev Kumar, Fruit and Vegetable Preservation: Principles and Practices, CBS PUBLISHERS & DISTRIBUTORS-NEW DELHI