Unit Code: HOR312

Unit Name: Post Harvest and Value Adding

Description: Definition, importance and History of food preservation and canning industry. Study of maturity indices of fruit and vegetables. Factors responsible for deteoriation of fruits and vegetables. Methods used for storage and their types, Study about synthetic food colours & Banned food colours in proccessing industry. .Principles and method of preservation, Canning , Drying and dehydration of fruit and vegetables, Post harvest management of fruit and vegetables. Processing of fruits and vegetables, Quality charateristics of fruit and vegetable for processing Unit layout- Selection of site and precation for hygienic condition of the unit.

Learning Target Outcomes:

Prerequisite: N/A

Prerequisite Sentence: N/A

Credit Point: 10

Offered In: Semester 2