Fruits, Vegetables & Plantation Products

• Structural, Compositional and Nutritional aspects of fruits and vegetables. Physiological development: Growth, Maturation, Ripening and Senescence. Post harvest handling including controlled and modified storage.
• Techniques of processing and preservation of fruits and vegetables by refrigeration and freezing, canning and bottling, drying and dehydration.

Juices and pulps, Concentrates and powders, Squashes and cordials. Beverage: Still and carbonated. James, Jellies and Marmalades. Preserves, candies and crystallized fruits. Technology of Tomato products: Puree, Paste, Ketchup, Sauce and Soup. Chutneys, pickles and other products. Characteristics and Industrial Production

• Composition, Structure and characteristics. Preservation and processing of major and minor spices of India; Whole spice, Spice powder, Paste and extracts, Spice oils and oleoresins.
• Composition, Structure , characteristics & processing of cashew nut and other dry fruits. Important byproducts obtained and their utilization.

• Composition, Production and processing of Tea leaves: Black tea, Green tea and Oolong tea .Industrial Manufacturing of Tea CTC Tea, Instant tea. Iced Tea
• Production and processing of coffee cherries by wet and dry methods to obtain coffee beans, grinding, storage and preparation of brew, Soluble /Instant coffee, Use of chicory in coffee, Decaffeinated coffee.

• Production, processing and chemical composition of cocoa beans. Cocoa Processes: Cleaning, roasting, alkalization, cracking and fanning, Nib grinding for cocoa liquor, cocoa butter and cocoa powder. Plastic range and Plasticity of fats
• Manufacturing process for chocolate: Ingredients, Mixing, Refining, Conching, Tempering, Moulding etc. to obtain chocolate slabs, chocolate bars. Significance of these processes. Enrobed chocolates and other confectionary products.