Description
Course Name: Post Graduate Diploma in Fruits and Vegetable Processing
Course Id: PGDFVP/Q0001.
Education Qualification: Graduate.
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.
Post Graduate 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.
Identifications of Fruits and vegetables: Botanical and culinary definitions, subgroup classification for plants, fruit and vegetables, fruit development from flowers, processing and preparation.
Identification of spices and food additives: Importance of food additives, preservatives, coloring agents, flavoring agents, humectant, bleaching agents, thickeners, anticaking agents, sequestrant, nutrient supplements.
Study of common food processing equipments: Introduction, classification of food based on perishability, food storage, methods of food storage, organizing storage space, food preservation processes.
Refrigeration and other methods for storing perishables: Sources of refrigeration, mechanical refrigeration, refrigerants, distribution and delivery of refrigeration, cold storage and refrigerated transport, chillers and freezers, blast cooling, contact freezers, immersion cooling, evaporative cooling.
Preparation of common fruit beverages: Introduction, objectives, classification of non-alcoholic beverages, cocoa and chocolate, other fizzy drinks, cordials, mocktails, squashes.
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