Description
Course Name: Diploma in Jam and Jelly Processing Technologies
Course Id: DJJPT/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 Food Processing: Introduction, benefits of food processing, history of food processing, global food processing industry, food processing industry in India, food standards.
Jam and Jelly Making Technology: Supply chain of fruits and vegetables, primary processing off fruits and vegetables, minimal processing of fruits and vegetables, preservation by chemicals, processing of ketchup processing of fruit juices, special packaging systems, storage of fruits and vegetables.
Packaging and Storage: Introduction, food supply and the protective role of packaging, packaging strategy, food preservation methods, low temperature, microbiological processes, migration from packaging to foods, functions of logistical packaging.
Quality Control and Testing: Thermally processed fruits and vegetables (Canned), thermally processed fruit drinks, beverages, pulp, juice, puree (Canned, bottled poly packed), soup powders, fruit and vegetable cereal flakes, tomato ketchup, sauce, culinary paste, dehydrated fruits and vegetables.
Raw Materials for Jam and Jelly Production: Introduction to jam and jelly processing, role and responsibilities of jam, jelly and ketchup processing technician, personal hygiene, post production cleaning of work area and machinery, cleaning process, production process of preparing jam and jelly.
Advanced Techniques in Jam and Jelly Processing: Preservation by low temperature, preservation by chemicals, food concentration, chemical preservation, problems in jam production, important considerations in jelly making.
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