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Diploma in Production of Value Added Products from Cereals, Pulses and Oilseeds (DPVCPO)

Programme by the School of Agriculture

• Programme Guide - DPVCPO
• BPVI-031 Food Fundamentals
  • Block-1 Post Harvest Management
  • Block-2 Basic Principles - I
  • Block-3 Basic Principles - II
  • Block-4 Quality Aspects
  • Practical Manual
• BPVI-032 Food Microbiology
  • Block-1 Introduction
  • Block-2 Controlling Organisms
  • Block-3 Food Poisoning
  • Practical Manual
• BPVI-033 Milling of Wheat, Maize and Coarse Grains
  • Block-1 Milling Machines-I
  • Block-2 Diagram Technique
  • Block-3 Processing of Coarse Grains Including Maize for Value Addition
  • Block-4 Milling of Maize
  • Practical Manual
• BPVI-034 Baking and Flour Confectionary
  • Block-1 Flour Quality
  • Block-2 Fundamentals of Bread Making
  • Block-3 Fundamentals of Baking
  • Practical Manual
• BPVI-035 Paddy Processing
  • Block-1 General
  • Block-2 Parboiling and Drying Principles
  • Block-3 Paddy Storage and Milling Management
  • Block-4 By-Products of Rice Milling
  • Practical Manual
• BPVI-036 Processing of Pulses and Oilseeds
  • Block-1 Processing of Pulses
  • Block-2 Processing of Soybean
  • Block-3 Processing of Oilseeds
  • Practical Manual
• BPVI-037 Food Quality Testing and Evaluation
  • Block-1 Quality
  • Block-2 Testing and Evaluation
  • Block-3 Analytical Instrumentation
  • Practical Manual
• BPVI-038 Entrepreneurship and Marketing
  • Block-1 Enterpreneur and Entrepreneurship
  • Block-2 Setting up an Enterprise
  • Block-3 Planning for the Enterprise
  • Block-4 Marketing Management of the Enterprise
  • Block-5 Assessing Performance
  • Practical Manual