Diploma in Agri Food Processing

Description

Course Name: Diploma in Agri Food Processing

Course Id: DAFP/Q1001.
Education Qualification: 10th Pass.

Duration: 90 Hrs (Equivalent to 3 Months).

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- 60 minutes.
No. of Questions- 30. (Multiple Choice Questions).
Maximum Marks- 100, Passing Marks- 40%.
There is no negative marking in this module.

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 Agri Food Processing: Plantation crops, fruit crops, sugarcane, cereals, pulses, millets & grams, spices & condiments, vegetables, dry fruits.

Food Safety and Hygiene: Introduction to food safety, material handling,  pre production processing, production, holding, serving/ catering/ dining & transportation, personal hygiene, support services.

Fruit and Vegetable Processing: Supply chain of fruits and vegetables, primary processing 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.

Agriculture and Raw Materials for Food Processing: General conditions for cultivation of crops, soil and plant nutrition, plant protection, categories of pesticides and precaution, farm management, occupational health and safety.

Food Quality Control and Assurance: Introduction, scope of food quality and food safety, food quality, food safety, food laws and regulations, food safety and hazards in foods, chemical hazards in foods, sanitation and cleaning program, equipment cleaning and sanitizing, effectiveness of cleaning and sanitizing.

Food Processing Plant Operations: Introduction, scope of food processing, principles of food preservation and food processing, preservatives, minimal processing of fruits and vegetables, drying, canning, fermentation, food spoilage, important properties of enzymes in fruits and vegetables, factors affecting microbial growth,  utilize the equipments for jam, jelly and ketchup preparation, maintain processing machineries and tools.