Preservation of Fruits and Vegetables (Code 363)

Introduction

Our country is blessed with an abundance of fruit and vegetable crop. In order to avoid post harvest losses, it becomes imperative to preserve the product. As a result food preservation industries have emerged everywhere. Alongside, the demand for trained personnel in the field has also increased substantially. Successful processing and preservation of foods can lead to number of economic activities like newer techniques of fruit and vegetable preservation, starting up a small- scale industry or production unit or developing new products, etc. But one must posses the required expertise and skills to run food preservation as a profitable business.

Objectives

After reading this course you will be able to:
To understand the science involved in preservation
To employ the principles and techniques for preservation of fruits and vegetables.

Job Oppurtunities

1. Self employment: Running a small scale industry or production unit manufacturing various preserved products from vegetables and fruits.
Running hobby /demonstration classes 2. Wage employment: Purchase assistant, production supervisor, assistant quality control supervisor;
Technical assistant; laboratory assistant, in food preservation industry, carrying centers.
Instructor for food preservation and related work experience in schools, colleges, ITI's and Polytechnics
Sales representative of food industries

Entry Qualification

Education : Class X pass

Course Duration

One Year. The credit can be transferred against any one academic course.

Scheme of study

Theory - 40%, Practical - 60%

Scheme of Examination

Internal Assessment: 10 marks
External Examination: 90 marks
Practical: 50 marks
Theory: 40 marks

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