Diploma in Fruits And Vegetable Processing Technology

Module no.	Paper Code	Subject Name	Credits	Contact hours	Marks-100 (External/ Internal)
Semester I
Module 1	DFVP -101	Fundamental to Food Sciences	4/4	60	25/75
Module 2	DFVP -102	Post harvest management of fruits and vegetables	4/4	60	25/75
Module 3	DFVP -103	Fruits and vegetables: processing and preservation	4/4	60	25/75
Module 4	DFVP -104	Technology of Fruit and Vegetable Products	4/4	60	25/75
Module 5	DFVP -105	Lab Course- I Fruit & Vegetables Analysis	6/10	180	25/75
Module 6	DFVP -106	Lab Course- II Fruit & Vegetable Products Technology	6/10	180	25/75
Module 7	DFVP -107	Seminars and presentations	2/4	60	*100

Module no.	Paper Code	Subject Name	Credits	Contact hours	Marks-100 (External/ Internal)
Semester II
Module 8	DFVP -108	Industrial training	22/32 (12+8+ 2)	360	**100/100/100
Module 9	DFVP -109	Food Business Management & Entrepreneurship	4/4	60	25/75
Module 10	DFVP -110	Food Business Management & Entrepreneurship	4/4	60	25/75
		Total	60/40	1140	1200

*Internal only, **Marks for Industrial training by from Industry supervisor +/ Project report by HVKC supervisor + /presentation by examiner

Minimum Duration: One Year
Course Fee: Rs.20,000/ Semester
Age: No bar
Qualification: 12th pass preferably Science

DFVP-101: Fundamental to Food Sciences

Unit-I: Introduction

Introduction – Historical development of food science and technology.
Introduction to various
branches of Food Science and Technology.

Unit-II: Food Chemistry & Microbiology

Introduction to Food Chemistry, Food Microbiology. Introduction to various food processing and preservation technologies. Freezing- principle of freezing, types of freezing, introduction to thawing, changes during thawing and its effect on food.

Unit-III: Food Processing & Preservation

Drying and Dehydration- Definition, drying as a means of preservation, names of types of driers used in the food industry. Food processing and preservation technologies – Food Irradiation, Thermal Processing Concept of pasteurization, sterilization, commercial sterilization, blanching, and canning.

Unit-IV: Food Safety

Safety and Quality of Fresh Fruits and Vegetables, Methods of Analysis for detection of food adulteration in fruit and vegetable products, Food Traceability and Food Authenticity.

DFVP-102: Post Harvest Management of Fruits And Vegetables

 Unit I

 Classification of fruits and vegetables under their characteristics such as pome, drupe, stone and leafy, root, fruity and spicy vegetables; Composition and nutritive value of fruits and vegetables; Biochemistry of produce; Importance  and scope of post-harvest management; Field heat; Factors effecting post harvest losses, Post-harvest physiological and biochemical changes in fruits and vegetables.

Unit II

 Introduction on concepts of pre-harvesting, sub-harvesting and post-harvesting of vegetables; Harvesting systems, Commodity treatments, pre-cooling, methods of pre-cooling; Maturity and maturity indices (visual, computational, chemical etc.); Ripening aspects, Ethylene: treatments, exclusion and removal; handling of important fruits and vegetables; preparation for market, packinghouse facilities and equipment, packaging, containers.

Unit III

Factors affecting storage life, conventional storage structures (cellars, pits etc.); Controlled and modified atmosphere storage, Hypobaric storage, cold storage, Zero energy cool chamber; Transportation of fruits & vegetables.

Unit IV

Scope of fruit and vegetable preservation industry in India: Present status, constraints and prospects; Sanitation and procedures related to decay and insect control; Standardization and inspection, quality evaluation and control.

DFVP-103: Fruits and Vegetables: Processing And Preservation

Unit I

Importance of minimal processing, factors affecting the quality of minimally processed vegetables. Freezing- principle of freezing, types of freezing, introduction to thawing, changes during thawing and its effect on food. Chemical preservation.

Unit II

Drying and Dehydration- Definition, drying as a means of preservation, normal drying curve, names of types of driers used in the food industry, Food Irradiation, Food Concentration; Thermal Processing-Concept of pasteurization, sterilization, commercial sterilization, blanching.

Unit III

Canning of fruits and vegetables, factors affecting the process- parameters, packaging of processed/canned products, syrups and brines for canning, spoilage of canned foods. Thermal death time, D value, Z value, F value calculations.

Unit IV

Novel and Emerging Techniques (Ozone, Hurdle Technology, Pulse Electric Field, ultrasound, High Hydrostatic Pressure, Cold Plasma, ohmic Heating.

DFVP-104: Technology of Fruit and Vegetable Products

Unit I

Value added products from fruits and vegetables: Dehydrated products, Frozen products, Canned products, Processing for pulp, puree and concentrates, from different fruits.chutneys/ketchups, sauces, puree, Packaging and spoilage.

Unit II

Process for development of RTS fruit beverages and juices, cordial, nectar, squash, concentrates etc.; Processing for jams, jellies, marmalades, candies, preserves, leathers, glazed and crystallized fruits etc.

Unit III

Pickling: Mixed fruit/individual fruit pickles, Olives in brine preparation, fermented cabbage pickle (sauerkraut); processing and packaging; Spoilage aspects, Sensory evaluation of processed products.

Unit IV

Packaging & Labelling Regulations for Products: Marketing fresh produce: socio-economic and environmental considerations; FSSAI Standards for Fruits and Vegetables including additional value added and processed products; APEDA requirements, Packaging and labelling requirements for products. Understanding of Internal Audit and Implementation of HACCP, identification of CCP, corrective actions and verifications as per ISO 22000.

DFVP-105: Lab Course – I Fruit & Vegetables Analysis

1. Determination of TSS of different fruits
   Materials Required: Fruit sample, hand refractometer, micropipette, micropipette tips, tissues.
2. Determination of pH and titratable acidity
   Materials Required: Burette, pipette, conical flask, measuring cylinder, phenolphthalein, weighing balance, tissues, distilled water, sodium hydroxide.
3. Determination of ascorbic acid by titration
   Materials Required: Burette, pipettes, conical flask, measuring cylinder, beakers. Glass marker, ascorbic acid standard solution, 2,6-dichlorophenol indophenol solution, 3% metaphosphoric acid
4. Determination of pigments by colorimetric methods
   Materials Required: Extracted pigments, petridish, petroleum ether, weighing balance, tissues
5. Determination of Total Sugars in fruits and vegetables /products Materials Required: Fehling’s solution, conical flask, burette, burner, gauze, methylene blue indicator, distilled water, anhydrous dextrose
6. Preparation of puree/paste.
   Materials Required: Tomato, salt, sugar, pulper, utensils, glassware, filter cloth/sieve, strainer, refractometer, bottles/can, thermometer, measuring cylinder, portable water, heater, citric acid/vinegar, weighing balance, volumetric flask, sterilizer/pasteurizer.
7. Preparation of ketchup/ sauces
   Materials Required: Tomato, salt, sugar, pulper, utensils, glassware, filter cloth/sieve, strainer, refractometer, bottles/can, thermometer, measuring cylinder, portable water, heater, citric acid/vinegar, weighing balance, volumetric flask, sterilizer/pasteurizer.
8. Preparation of pickle/mixed pickle
   Materials Required: Mature fruits, salt, mustard oil, knife, various spices (turmeric, chili powder etc.), heating equipment, utensils, muslin cloth, mortar & pestle
9. Preparation of jams/jellies/marmalades
   Materials required: Selected fruits/vegetables, sugar, lemon juice, cooking wares, spices, wooden ladles, heating equipments.
10. Microbiological testing of fruits/vegetable products
    Total plate count (TPC), Coliform count, yeast and mold count, Detection of E.coli, S. aureus, Clostridium botulinum.

DFVP-106: Lab Course – II Fruit & Vegetable Products Technology

1. Preparation of banana and potato wafers
   Materials Required: Bananas, potatoes, peeler, slicer, salt, oil, deep fryer, bowl, pan, water, heating equipment, spices.
2. Preparation of dehydrated vegetables
   Materials Required: Selected fruits and vegetables, knife, cutting board, water for washing, Peeler, perforated drying trays, weighing balance, desiccators, hot air oven, tray drier; selected dryer/drying environment
3. Preparation and preservation of fruit/vegetable based beverages Materials required: Selected fruits and vegetables, peelers, juice press, de-seeder, pasteurization unit.
4. Preparation of frozen fruits/vegetables
   Materials required: Selected fruits/vegetables, deep freezer, refrigerators, sugar syrup etc.
5. To carry out tray drying of different fruits.
   Materials Required: Selected fruits and vegetable, knife, cutting board, peeler, water for washing, perforated drying trays, weighing balance, dessicator, petridish
6. Study on Zero Energy Cooling Chamber for Shelf-life study of Fruits and Vegetable
   Materials Required: Selected fruits and vegetables, water jacketed earthen vessel
7. Visit to Fruit & Vegetable Industry processing/Packhouse.
   Study on hygienic practices at raw material suppliers’ premises and recommendations for improvement
   Designing an ideal plant layout for a fruit/vegetable processing industry Identification of CCPs in different fruits and vegetables processing lines.

DFVP-107: Seminars and presentations

Seminars and presentations will be conducted in the topics relevant to the course. The topics can be selected by students or can be the choice of the instructor.

DFVP-108: INDUSTRIAL TRAINING

 Visit to any production units such as, Jam, Jelly, Pickles, Candies, Juice Processing Units or any Fruit and vegetable packhouse located locally or outstation for practical exposure. Field visit is desirable to know the organization. After the training, report has to be submitted for completion of course. The students have to make a report, which shall include; the layout of the industry, different machineries and their uses, limitations in the processing line and suggestions. The internal assessment will be carried out by the internal faculties.

DFVP-109: Food Business Management and Entrepreneurship

Unit I: Introduction

Food products market measurement, Market forecasting, segmentation, micro and macro environments; Consumer behaviour, Marketing Planning Process, Product policy and planning: Product-mix; product line; product life cycle, New
food product development process. Product brand, packaging, services decisions, Brain Storming, Different pricing strategies: Average pricing and Marginal pricing.

Unit II: Food logistics & Supply chain management

Evolution, relationship of food and economy; significance and drivers of supply chain; types of food chains; Actors in Food Supply Chain – Producers, Processors, Retailers & Distributors, Hospitality Sectors, Consumers; Food Logistics – Movement of Food, Packaging in Logistics, Temperature Controlled Supply Chains.

Unit III: Entrepreneurship/Business management

Definition of entrepreneur, Functions and roles, Entrepreneurial motivation and Barriers, Classification of Entrepreneurship, Theory of Entrepreneurship, Concept of Entrepreneurship, Development of entrepreneurship; stages in entrepreneurial process; Entrepreneurs vs. Manager; Forms of Business Ownership: Sole proprietorship, partnership forms and others; Types of Industries, Concept of Start-ups; Technology Business Incubators (TBI) and Science and Technology Entrepreneur Parks; Entrepreneurial support agencies at National, State, District Levels.

Unit IV: Risk Management

Managing supply chain risks; Managing risks in food supply; Technology Trends in food supply chain: Traceability and use of technology- Traceability, RIFD, Bar-coding.

DFVP-110: Basics in Food Analysis

UNIT-I

Introduction to food Analysis; Food composition and Factors affecting food composition. Sampling and Sample preparation; Selection of Sampling procedures; Factors that affect chose of sampling plan Risk in selection of a plan; Sampling procedures, Problems in Sampling, Preparation of samples. Physical & Chemical properties of foods.

UNIT-II

Physical Methods of Food Analysis; Refractometry; Polarimetry specific General Gravity Viscosity. Food Rheology, Freezing point determination, Surface tension. Electro analytical determination; Polarography.

UNIT-III

General Chemical Methods of Food Analysis; Analysis of Moisture and Total solids. Carbohydrate Analysis; Importance of Analysis, Methods of analysis for Mono Saccharides, Oligosaccharides, Polysaccharides; Structural and nonstructural, dietary fiber (brief outline). Fat Analysis; Importance of Fat Analysis, Methods of Analysis (Analytical and instrumental) Fat characterization; its importance and Methods of analysis.

UNIT-IV

Protein Analysis Importance; Methods of Analysis, Protein separation and characterization. Analysis of Vitamins; Importance, Methods of Analysis. Analysis of Ash Importance; Analysis of minerals, importance; Methods of Analysis.

Lal G, Siddappa GS & Tandon GL. Preservation of Fruits and Vegetables. ICAR.
Salunkhe DK & Kadam SS., Handbook of Vegetables Science & Technology: Production, Composition, Storage and Processing. Marcel Dekker.
Srivastava RP & Kumar S. Fruit and Vegetable Preservation – Principles and Practices. International Book Distributors
Verma LR & Joshi VK. 2000. Post Harvest Technology of Fruits and Vegetables. Indus Publ.

1. MTR Fruits Company,
   Mandi Samiti Road, Majhola,
   Moradabad, Uttar Pradesh.
2. Ruchi Agro Fruits Processing,
   21, Ind. Area,
   Baddi (H.P.), Baddi, Solan
3. Aromatrix Flora Pvt. Ltd.,
   Plot No. 242, Hpsidc Industrial Area,
   Baddi, Himachal Pradesh

David Cramp, 2012. The Complete Step-by-step Book of Beekeeping: A Practical Guide to Beekeeping, from Setting up a Colony to Hive Management and Harvesting the Honey. Lorenz Books. London.
David Cramp, 2009. A Practical Manual of Beekeeping: How to Keep Bees and Develop Your Full Potential as an Apiarist. Spring Hill, London.
Ted Hooper, 2010. Guide to Bees and Honey: The World’s Best Selling Guide to Beekeeping. Northern Bee Books. Oxford.8
David Cramp, 2012. The Complete Step-by-step Book of Beekeeping: A Practical Guide to Beekeeping, from Setting up a Colony to Hive Management and Harvesting the Honey. Lorenz Books. London.