Processing and Value Addition of Horticulture crops
Course Overview
Official detailed syllabus from the ICAR Sixth Deans’ Committee curriculum.
Course Objectives
i. To make the students familiarize with the principles of food preservation and processing ii. To develop the skill set in students for value addition of horticultural produce by application of suitable food processing methods
Theory Syllabus
Importance and scope of fruit and vegetable processing industry in India. Food pipeline- losses in postharvest, processing and distribution systems. Losses in post-harvest operations. Unit operations in food processing-pasteurization, sterilization, blanching, canning, and bottling. Principles and guidelines for selecting the location and establishment of processing units. Principles and methods of preservation by heat, low temperature, sugar and salt, chemicals. Methods of fruit juice extraction, preparation of RTS, cordials, nectars, squashes, syrups, candies, crystallized fruits, preserves, jam, jelly, marmalade, fermented beverages, vinegar, pickles, chutneys and sauces. Tomato and mushroom products, freezing of fruits and vegetables. Drying of fruits and vegetables. Processing of plantation crops, their products, spoilage in processed foods, quality control of processed products, Government policy on import and export of processed fruits. Food laws.
Practical Syllabus
Equipment used in food processing units. Canning of fruits and vegetables. Preparation and quality evaluation of squash, RTS, syrup, jam, jelly, marmalade, candies, preserves, chutneys. Dehydration of fruits and vegetables, tomato products, refrigeration and freezing, cut out analysis of processed foods. Visit to food processing units.
Suggested Readings
1. Fellows P J. 2005. Food Processing Technology: Principles and Practice. CRC Press, Woodhead Publishing Ltd.
2. Girdhari Lal, Siddappa G S and Tandon G L. 1967. Preservation of Fruits and Vegetables. Indian Council of Agricultural Research, New Delhi.
3. Kureel M K. 2020. Postharvest Management and Value Addition of Fruits and Vegetables. Bio- Green Books.
4. Potter Norman N. 2013. Food Science. Springer Science and Business Media.
5. Srivastava R P and Kumar Sanjeev. 2019. Fruit and Vegetable Preservation – Principles and Practices. CBS Publishers and Distributors Pvt Ltd. Semester VII ELECTIVE COURSES A. Fruit Science Credits
1. Production Technology of Tropical Fruit crops 3 (2+1)
2. Production Technology of Sub tropical and Temperate Fruit crops 3 (2+1)
3. Breeding of Fruit Crops 3 (2+1)
4. Canopy Management in Fruit Crops 3 (2+1)
5. Biotechnological Approaches and Micro-propagation in Fruit Crops 3 (2+1)
6. Production Technology of Arid Fruit Crops 3 (2+1)
7. Postharvest Management of Fruit Crops 2 (1+1) B. Vegetable Science
1. Production Technology of Warm Season Vegetable Crops 3 (2+1)
2. Production Technology of Cool Season Vegetable Crops 3 (2+1)
3. Production Technology of Tuber Crops 3 (2+1)
4. Breeding of Vegetable Crops 3 (2+1)
5. Biotechnological approaches and Micropropagation in Vegetable Crops 3 (2+1)
6. Postharvest Management of Vegetable Crops 3 (2+1)
7. Protected cultivation of Vegetable Crops 2 (1+1) C. Floriculture and Landscaping
1. Turf management 2 (1+1)
2. Protected Cultivation of Flower Crops 3 (2+1)
3. Value Addition in Floriculture 3 (2+1)
4. Breeding of Ornamental Crops 3 (2+1)
5. Principles of Landscape Architecture 3 (2+1)
6. Commercial Floriculture and Landscaping 3 (2+1)
7. Postharvest handling of Floricultural Crops 3 (2+1) Note: The University/ Institute may offer more electives/courses relevant to the subject. A. Fruit Science