Fruits and Vegetable Processing — DU Skill Enhancement Courses Previous Year Question Papers

FRUITS & VEGETABLE PROCESSING Credit Distribution, Eligibility and Pre-Requisites of The Course Credits Credit distribution of the Pre-title & course criteria Lecture Tutorial Practical/ requisite of the Practice course Fruits and Learning Objectives To provide hands-on training to students for the entire process of selection, preparation, packaging, & presentation of variety of fruits & vegetable products. To impart skills of scale-up production of fruits & vegetable products & by products for setting their own enterprise. Learning Outcomes After studying this course, the student will be able to: Create variety of value-added products of consumer’s choice & need. Enhance the level of processing, level of valueaddition, share in global food trade & employability. Skill Development and Job Opportunities: Justification The food processing sector is one of the largest sectors in India in terms of production, growth, consumption, and export. however, there exists a definite lack in processing and storage infrastructure and skilled manpower, which are essential to reducing the waste and enhancingthe value addition and shelf life of the farm products. The government has ambitious plans to increase the level of processing, value addition and share in global food trade. This will have a spike in the requirement for qualified and trained fruits & vegetable processing professionals. The main objective of having this paper is to impart knowledge of processing various value added fruits & vegetable products which is ultimately used to enhance the employability of anycandidate studying the paper including food technology graduates. Practical 60 hours Practicals based on different processing/ preservation techniques. 1. Preparation of canned fruits /vegetables 2. Preparation of chips from potato/bittergourd/apples etc. 3. In bottle pasteurization of fruit juices, nectars, purees etc. 4. Preparation of fruit squashes 5. Preparation of fruit cordials 6. Preparation of fruit jams/jellies 7. Preparation of fruit nectars 8. Preparation of mango/chilli/ lime pickle 9. Preparation of Tomato puree & product 10. How to plan a startup, budgeting, marketing / case study/ entrepreneur (anyone of the above) 11. To study the Regulation, Licensing & registration of particular Essential Readings Girdharilal., Siddappaa, G.S and Tandon, G.L. (2009). Preservation of fruits & vegetables. ICAR, New Delhi. Thompson, A.K., (2003). Fruits and vegetables; Harvesting, handling and storage. Blackwell Publishing. Suggested Readings: Crusess, W.B. (2004). Commercial Unit and Vegetable Products. W.V. SpecialIndian Edition. Agrobios India. Manay, S. and Shadaksharaswami, M. (2004). Foods: Facts and Principles. New Age Ranganna S.(2007). Handbook of analysis and quality control for fruits and vegetable products. Tata Mc Graw-Hill publishing company limited, Second edition. Srivastava, R.P. and Kumar, S. (2006). Fruits and Vegetables Preservation-