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Diploma in Value Added Products from Fruits and Vegetables (DVAPFV)

Programme by the School of Agriculture

• Supplementary Material
• BPVI-001 Food Fundamentals
  • Block-1 Introduction to Food Science & Technology
  • Block-2 Characteristics of Edible Agriculture Produce
  • Block-3 Nutrition
  • Block-4 Quality Aspects
  • Practical Manual
• BPVI-002 Principles of Post Harvest Management
  • Block-1 Need & Importance
  • Block-2 Post Harvest Treatments
  • Block-3 Storage and Marketing
  • Block-4 Processing and Preservation
  • Practical Manual
• BPVI-003 Food Chemistry and Physiology
  • Block-1 Introduction
  • Block-2 Food Constituents
  • Block-3 Food Physiology
  • Block-4 Food Fermentation
  • Practical Manual
• BPVI-004 Food Processing and Engineering-I
  • Block-1 Introduction
  • Block-2 Unit Operations: Milling, Size Reduction; Material handling & Transportation
  • Block-3 Value Added Products from Fruits & Vegetables
  • Block-4 Plant Layout, Equipment and Mechanisation
  • Practical Manual
• BPVI-005 Food Microbiology
  • Block-1 Introduction
  • Block-2 Controlling Microorganisms
  • Block-3 Food Poisoning
  • Block-4 Safe Chemicals and Microbial Limits for Different Foods
  • Practical Manual
• BPVI-006 Food Processing and Engineering-II
  • Block-1 Food Preservation by Application of Heat
  • Block-2 Food preservation through Water Removal
  • Block-3 Food Preservation through Temperature Reduction, Atmospheric Control and Irradiation
  • Block-4 Product Utilization
  • Block-5 Food Packaging
  • Practical Manual
• BPVI-007 Food Quality Testing and Evaluation
  • Block-1 Quality
  • Block-2 Testing and Evaluation
  • Block-3 Laboratory Equipment and Instrumentation
  • Practical Manual
• BPVI-008 Enterpreneurship and Marketing
  • Block-1 Enterpreneur and Interpreneurship
  • 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