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Diploma in Fruits and Vegetable Processing

Rs.7,000 Rs.3,500

IISDT Offers 50% discount on all courses. Enroll your course today to avail discount offer. Government Job Valid Diploma/Certificate.

It introduced to various topics of food processing like how to check, receive and store raw materials, processing equipment and operate conveyor, take samples and check the products for dispatch, check boxes or bins of vegetables and fruits as they are delivered and organize storage.


Course Name: Diploma in Fruits and Vegetable Processing

Course Id: DFVP/Q0001.
Education Qualification: 10th Class.

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:
191-100O (Outstanding)
281-90A+ (Excellent)
371-80A (Very Good)
461-70B (Good)
551-60C (Average)
641-50P (Pass)
70-40F (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.

Diploma in Fruits and Vegetable Processing

Spoilage of fruits and vegetables: Introduction, factors responsible for food spoilage, chemical changes due to spoilage, spoilage of different foods, spoilage of meat, spoilage of poultry and poultry products, spoilage of fish and other sea foods, spoilage of fruits and vegetables, spoilage of cereals and cereal products, spoilage of milk and milk products, spoilage of soft drinks, fruit juices, fruit preserves, miscellaneous products.

Identifications of Fruits and vegetables: Definitions and classifications for fruit and vegetables, cultural differences in culinary definitions, subgroup classifications for plants, fruit and vegetables, food supply and consumption data, edible parts of plants, consideration for epidemiological studies.

Identification of spices and food additives: Introduction, classification of spices, black pepper, small cardamom, turmeric, nutmeg, all spice, coriander, fenugreek, cumin, importance of food additives, preservatives, nutrient supplements.

Study of common food processing equipments: Introduction, objectives, unit operations in food processing, principles of food processing, food fermentation technology, various types of food processing machinery for cereals pulses and oil seeds, basic design principles of food processing machinery, development of food processing industry.

Refrigeration and other methods for storing perishables: Control of microorganisms in food, refrigeration and freezing of foods, refrigeration of fruits and vegetables, refrigeration of meats, poultry, and fish, refrigeration of eggs, milk, and bakery products, refrigeration load of cold storage rooms, transportation of refrigerated foods.

Preparation of common fruit beverages: Definition of beverage, health importance of beverages, classification of beverages, natural and synthetic beverages, alcoholic and non- alcoholic beverages, syrup preparation, carbonated and non- carbonated beverages, hot and cold beverages, stimulating and non- stimulating beverages.


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