X

Post Harvest Operations and Processing of Fruits, Vegetables, Spices and Plantation Crop Products

By Prof. Hari Niwas Mishra   |   IIT Kharagpur
Learners enrolled: 2841
ABOUT THE COURSE:

Horticultural and plantation crops have always played an important role in Indian dietary. Globally, India is the second-largest producer of fruits and vegetables. However, only about 2-3% of the produce is processed and converted into value-added products. About 15 to 20 % of the produce, in some cases even more, is wasted due to improper cold storage infrastructures, transportation systems, lack of technical knowledge, skilled labour, and limited processing. It is necessary to develop skills and increase the technical knowledge base in the sector of novel post-harvest handling, processing, packaging, and storage technologies and infrastructure to improve availability and accessibility of the produces, improve the nutritional status of country, provide nutritional security, increase the agri-startups and improve nation's economy.

This online course is being offered to disseminate the knowledge on recent developments and innovations in different science and engineering domains of post-harvest management and processing of fruits, vegetables, spices, and plantation crop products. This course will develop trained human resource for the food industry and prepare them to face the newer challenges in the fast-expanding sector of horticultural & plantation crop products processing. Also, this course will provide ample materials to the students for the preparation of competitive examinations like GATE, NET, etc.

 
INTENDED AUDIENCE: Food Processing and Engineering, Food Technology, Agricultural Engineering, Biochemical Engineering, Post  Harvest Technology, Chemical Engineering, Horticulture and related disciplines.

INDUSTRY SUPPORT: Food industries such as Britannia Industries Ltd, Nestle,  Hindustan Unilever Ltd, Patanjali, PepsiCo Frito Lay,  General Mills, Glaxo, ITC, Parle, Coca Cola, Keventer  Agro, Reliance Fresh, etc.
Summary
Course Status : Ongoing
Course Type : Elective
Duration : 12 weeks
Start Date : 25 Jul 2022
End Date : 14 Oct 2022
Exam Date : 29 Oct 2022 IST
Enrollment Ends : 08 Aug 2022
Category :
  • Agricultural and Food Engineering
Credit Points : 3
Level : Undergraduate/Postgraduate

Page Visits



Course layout

Week 1: Composition, nutritional and health value of fruits & vegetables, Indian spices and plantation crops.

Week 2: Post harvest losses and preventive measures; Post harvest operations; Handling & transportation; Supply chain management & storage; Quality assurance and control (QA/QC).

Week 3: Basics of processing and preservation of horticulture & plantation crop products; Processing by removal of water; Processing by addition of heat; Processing by removal of heat; Irradiation of fruits, vegetables and spices.

Week 4: Cleaning operations; Sorting and grading; Peeling, coring, slicing; Containers and packaging materials; Packaging methods and equipment.

Week 5: Minimal processing strategies; Hurdle technology concepts; Intermediate and high moisture fruit products; Cut fruits and vegetables.

Week 6: Juice extraction & clarification; Concentrates and pastes; Aseptic processing and packaging; RTS and RTD beverages; Quality and safety aspects.

Week 7: Drying techniques and equipment; Powders and premixes; RTE fruit products; Dehydrated and instant cooking vegetables.

Week 8: Tea and tea products; Coffee processing; Cocoa and chocolate technology; Vanilla essence and flavour; Coconut processing.

Week 9: Processing of spices; Spice powders; Spice pastes, sauces and gravies; Essential oil and oleoresins; Condiments technology.

Week 10: Fermentation technology; Fruit wines and ciders; Probiotic/Fermented vegetable products; Carbonated fruit juices, premixes; Quality assurance/quality control.

Week 11: Packaging methods and materials; Active/Intelligent packaging; Edible coatings & films; Modified atmosphere packaging; Controlled atmosphere storage.

Week 12: Green technologies and near zero waste processing; Extraction of bioactives and pigments from fruits and vegetables industrial waste; Valorisation of waste into value-added products; FSSAI regulations & FSMS guidelines for fruits, vegetables, spices and plantation crops; Course summary & summing up.


Books and references

  1. Handbook of Vegetables and Vegetable Processing - Muhammad Siddiq & Mark A. Uebersax
  2. Handbook of Fruits and Fruit Processing - Nirmal K. Sinha et al.
  3. Chocolate, Cocoa and Confectionary: Science & Technology – Bernard W. Minifie
  4. Handbook of Herbs and Spices – K V Peter
  5. Food Processing Technology Principles and Practice – P. J Fellows
  6. Elements of Food Technology – N. W. Desrosier
  7. Principles of Food Science Part 1: Physical Methods of Food Preservation – Owen R Fennema
  8. Food Packaging Technology – Richard Coles, etal.

Instructor bio

Prof. Hari Niwas Mishra

IIT Kharagpur
Professor H N Mishra has over 35 years of experience in teaching and research. A Professor of Food Technology in the Agricultural and Food Engineering Department and former President of the Association of Food Scientists & Technologists (India), Dr. Mishra is the former Chairman of the Post Harvest Technology Centre, IIT Kharagpur. Professor Mishra teaches food science & technology, food product & process technology, non-thermal processing of food, industrial processing of foods & beverages, and food chemistry. His research interests include RTE Health foods & nutraceuticals, novel food product & process development, and extension of shelf life of perishable foods. Professor Mishra has published 581 research papers including 243 in peer-reviewed refereed journals & 338 in conference proceedings. He has written 4 books, 4 e-books, 7 edited volumes, 34 book chapters, 7 lecture compendium & laboratory manuals, 4 technology manuals, and has 14 Indian patents to his credit.

Course certificate

The course is free to enroll and learn from. But if you want a certificate, you have to register and write the proctored exam conducted by us in person at any of the designated exam centres.
The exam is optional for a fee of Rs 1000/- (Rupees one thousand only).
Date and Time of Exams: 29 October 2022 Morning session 9am to 12 noon; Afternoon Session 2pm to 5pm.
Registration url: Announcements will be made when the registration form is open for registrations.
The online registration form has to be filled and the certification exam fee needs to be paid. More details will be made available when the exam registration form is published. If there are any changes, it will be mentioned then.
Please check the form for more details on the cities where the exams will be held, the conditions you agree to when you fill the form etc.

CRITERIA TO GET A CERTIFICATE

Average assignment score = 25% of average of best 8 assignments out of the total 12 assignments given in the course.
Exam score = 75% of the proctored certification exam score out of 100

Final score = Average assignment score + Exam score

YOU WILL BE ELIGIBLE FOR A CERTIFICATE ONLY IF AVERAGE ASSIGNMENT SCORE >=10/25 AND EXAM SCORE >= 30/75. If one of the 2 criteria is not met, you will not get the certificate even if the Final score >= 40/100.

Certificate will have your name, photograph and the score in the final exam with the breakup.It will have the logos of NPTEL and IIT Kharagpur. It will be e-verifiable at nptel.ac.in/noc.

Only the e-certificate will be made available. Hard copies will not be dispatched.

Once again, thanks for your interest in our online courses and certification. Happy learning.

- NPTEL team


MHRD logo Swayam logo

DOWNLOAD APP

Goto google play store

FOLLOW US