Course Name: Diploma in Fruits and Vegetable Processing
Course Id: DFVP/Q0001.
Education Qualification: 10th Class.
Duration: 370 Hrs.
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 receive Study Material 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 in each Module.
No. of Questions- 30. (Multiple Choice Questions) in each Module.
Maximum Marks- 600, 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.
Diploma in Fruits and Vegetable Processing
|Name of Paper||M. Marks||Pass Marks|
|Spoilage of fruits and vegetables||100||40|
|Identifications of Fruits and vegetables.||100||40|
|Identification of spices and food additives||100||40|
|Study of common food processing equipments||100||40|
|Refrigeration and other methods for storing perishables.||100||40|
|Preparation of common fruit beverages.||100||40|
Spoilage of fruits and vegetables
Introduction – Definition and scope of preservation. History and development of food preservation industry with special reference to India. Different types of spoilages in fresh fruits and vegetables. General principles and methods of food preservation, Preparation of synthetic vinegars, Preparation of preserves, candies, crystallized and glazed and fruit bars, Fermented beverages-wines, Different type of vinegar, methods of Vinegar Production. Definition of preserves, candied fruits, glazed fruits, crystallized fruits methods of preparation of these.
Identifications of Fruits and vegetables.
Definition of Fruits and vegetables, Difference in between fruits and vegetable, Fruits and vegetables as available in different parts of the country, their preservation, season of maturity. Constituents of food, importance of fruits & Vegetables in the diet. Demonstration of Canning process in fruits and vegetables canning industry. Visit to canning industry. Canning and bottling- Canning of fruits and vegetables- principles, procedure and steps involved- care in handling of common available fruits and vegetables in the region.
Identification of spices and food additives
Selection of raw materials including fruits and vegetables for Preparation of various products. Spices and other constituents, their properties, condiments and other additives and ingredients, and their flavouring and preservative properties, Freezing demonstration on market sample of frozen fruits and vegetables, Study of Frozen Fruits and Vegetables, Blanching and Freezing, Scheme and layout of canning industry. Study about the various defects in canned products, lacquers, Identification of defective cans, Precautions while consuming the canned foods.
Study of common food processing equipments
Study of various equipments: usage, care/maintenance and precautions. Preparations of different types of pickles from fruits and vegetables. Pickles, chutneys and sauces, Different types of pickles, Methods of preparation curing techniques, defects and remedies, Examination of processed products. Cleaning and maintenance of the equipments. Detection of benzoic acid, sulphur dioxide and KMS in fruits and vegetable products, tudy of Food safety Standards: HACCP, ISO 22000, GMP, and FSSAI. Importance of personal Hygiene, Cleaning & Sanitary standards in Fruits and Vegetable preservation. Good Handling Processes (GHP), Traceability aspects of processed product.
Refrigeration and other methods for storing perishables.
Storage of fresh fruits and vegetable. Methods and containers used in fresh fruits and vegetable preservation, Preparation of Fruit Juice. Preservation of fruits juices with addition of preservative. Technology of extraction of juices from different types of fruits. Definition of Preservatives-types of preservatives commonly used in food industry limits of usage of preservatives.
Preparation of common fruit beverages.
Preparation of tomato juices, puree, sauces, ketchups, soup, paste, chutney etc, Tomato products: Technology of manufacture of tomato products. Sun drying & dehydration and its merits and demerits. Principals involved preservation by drying method. Treatment prior to drying. Mechanical Dehydration-Types of Dryers. Various methods of drying: sun drying, cabinet drying and solar drying. Preparation of Jam, jelly and marmalades. Jams, Jellies and marmalades: selection, preparation, production and preservation. Difference in between jam and jelly.
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