Description
Course Name: Advance Diploma in Preservation of Fruits and Vegetables
Course Id: ADPFV/Q1001.
Education Qualification: 12th Pass.
Duration: 370 Hrs (Equivalent to One Year).
Total Credits: 18.
How You will Get Diploma Certificate:
Step 1- Select your Course for Certification.
Step 2- Click on Enroll Now.
Step 3- Proceed to Enroll Now.
Step 4- Fill Your Billing Details and Proceed to Pay.
Step 5- You Will be Redirected to Payment Gateway, Pay Course and Exam Fee by Following Options.
Card(Debit/Credit), Wallet, Paytm, Net banking, UPI and Google pay.
Step 6- After Payment You will get Study Material Login id and Password on your email id.
Step 7- After Completion of Course Study give Online Examination.
Step 8- After Online Examination you will get Diploma Certificate soft copy(Scan Copy) and Hard Copy(Original With Seal and Sign).
Step 9- After Certification you will receive Prospect Job Opportunities as per your Interest Area.
Online Examination Detail:
- Duration- 120 minutes.
- No. of Questions- 60. (Multiple Choice Questions).
- 10 Questions from each module, each carry 10 marks.
- Maximum Marks- 600, Passing Marks- 40%.
- There is no negative marking in this module.
| How Students will be Graded: | ||
| S.No. | Marks | Grade |
| 1 | 91-100 | O (Outstanding) |
| 2 | 81-90 | A+ (Excellent) |
| 3 | 71-80 | A (Very Good) |
| 4 | 61-70 | B (Good) |
| 5 | 51-60 | C (Average) |
| 6 | 41-50 | P (Pass) |
| 7 | 0-40 | F (Fail) |
Benefits of Certification:
- Government Authorized Assessment Agency Certification.
- Certificate Valid for Lifetime.
- Lifetime Verification of Certificate.
- Free Job Assistance as per your Interest Area.
Syllabus
Introduction to Fruit & Vegetable Processing: Supply chain of fruits and vegetables, minimal processing of fruits and vegetables, preservation by chemicals, special packaging systems, storage of fruits and vegetables, need for testing of food, FSSAI packaging and labeling requirements, FSSAI registration and licensing procedure.
Preservation of Fruit: Introduction, food spoilage: causes, effect and prevention, preparation, preserving by heating, drying, preserving vegetables with salt and/or vinegar, jam and juice making, syrups, jellies and candied fruit, developing a small-scale food processing enterprise.
Food microbiology and Preservation: Introduction to microbes in foods, history and development of food microbiology, sources of microorganisms in foods, microbial growth response in the food environment, food ingredients and enzymes of microbial origin.
Preservation of vegetables: Biology and classification of vegetables, flavor and sensory characteristics of vegetables, postharvest physiology of vegetables, principles of vegetables canning, processing and computer technology, packaging for fresh vegetables and vegetable products.
Preparation of vegetables for salting: Cold storage, pasteurization as a means of temporary preservation, preservation by sterilization by heat, canning vegetables-peeling and preparing, sterilization.
Freezing & Canning: Preserving by lactic fermentation, preserving in oil, preserving in vinegar, preserving with salt, preserving with sugar, sweet-and-sour preserves, preserving in alcohol, which method for preserving each food.
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