Modules / Lectures


Sl.No Chapter Name MP4 Download
1Lecture 01: Course IntroductionDownload
2Lecture 02: Fruits & VegetablesDownload
3Lecture 03: Fruits and Vegetable (Part II : Respiration, Ripening & Senescence)Download
4Lecture 04: Indian SpicesDownload
5Lecture 05:Plantation CropsDownload
6Lecture 06: Post Harvest Losses: Causes and Preventive MeasuresDownload
7Lecture 07: Post Harvest OperationsDownload
8Lecture 08: Handling and TransportationDownload
9Lecture 09: Supply Chain Management & StorageDownload
10Lecture 10: Quality Assurance and Control (QA/QC)Download
11Lecture 11:Basics of Processing and PreservationDownload
12Lecture 12: Processing by Removal of WaterDownload
13Lecture 13: Processing by Addition of HeatDownload
14Lecture 14: Processing by Removal of HeatDownload
15Lecture 15: Irradiation of Fruits, Vegetables and SpicesDownload
16Lecture 16 Cleaning and WashingDownload
17Lecture 17 Sorting and GradingDownload
18Lecture 18 Peeling, Coring, SlicingDownload
19Lecture 19 Containers and Packaging Materials for Fresh ProduceDownload
20Lecture 20 Packaging Methods and EquipmentDownload
21Lecture 21 Minimal ProcessingDownload
22Lecture 22 Hurdle Technology ConceptsDownload
23Lecture 23 Intermediate and High Moisture Fruit ProductsDownload
24Lecrture 24 Cut Fruits and Vegetables: Part IDownload
25Lecture 25 Cut Fruits and Vegetables: Part IIDownload
26Lecture 26 Juice Extraction & ClarificationDownload
27Lecture 27 Concentrates and PastesDownload
28Lecture 28 Aseptic processing and packagingDownload
29Lecture 29 RTS and RTD beveragesDownload
30Lecture 30 Quality and Safety AspectsDownload
31Lecture 31 Techniques and EquipmentDownload
32Lecture 32 Powders and Premixes: Part IDownload
33Lecture 33 Powders and Premixes: Part IIDownload
34Lecture 34 RTE Fruit ProductsDownload
35Lecture 35 Dehydrated and Instant Cooking VegetablesDownload
36Lecture 36 Tea and Tea ProductsDownload
37Lecture 37 Coffee ProcessingDownload
38Lecture 38 Cocoa and Chocolate TechnologyDownload
39Lecture 39 Processing of Vanilla Beans & Production of Vanilla FlavourDownload
40Lecture 40 Coconut and Cashew ProcessingDownload
41Lecture 41 Processing of spicesDownload
42Lecture 42 Spice powdersDownload
43Lecture 43 Spice Pastes, Sauces and GraviesDownload
44Lecture 44 Essential Oil and OleoresinDownload
45Lecture 45 Condiments TechnologyDownload
46Lecture 46 Fermentation TechnologyDownload
47Lecture 47 Fruit Wines and CidersDownload
48Lecture 48 Probiotic / Fermented Vegetable ProductsDownload
49Lecture 49 Carbonated Fruit Juices and PremixesDownload
50Lecture 50 Quality CharacteristicsDownload

Sl.No Chapter Name English
1Lecture 01: Course IntroductionPDF unavailable
2Lecture 02: Fruits & VegetablesPDF unavailable
3Lecture 03: Fruits and Vegetable (Part II : Respiration, Ripening & Senescence)Download
Verified
4Lecture 04: Indian SpicesPDF unavailable
5Lecture 05:Plantation CropsPDF unavailable
6Lecture 06: Post Harvest Losses: Causes and Preventive MeasuresDownload
Verified
7Lecture 07: Post Harvest OperationsPDF unavailable
8Lecture 08: Handling and TransportationDownload
Verified
9Lecture 09: Supply Chain Management & StoragePDF unavailable
10Lecture 10: Quality Assurance and Control (QA/QC)PDF unavailable
11Lecture 11:Basics of Processing and PreservationPDF unavailable
12Lecture 12: Processing by Removal of WaterDownload
Verified
13Lecture 13: Processing by Addition of HeatDownload
Verified
14Lecture 14: Processing by Removal of HeatDownload
Verified
15Lecture 15: Irradiation of Fruits, Vegetables and SpicesDownload
Verified
16Lecture 16 Cleaning and WashingPDF unavailable
17Lecture 17 Sorting and GradingPDF unavailable
18Lecture 18 Peeling, Coring, SlicingPDF unavailable
19Lecture 19 Containers and Packaging Materials for Fresh ProducePDF unavailable
20Lecture 20 Packaging Methods and EquipmentPDF unavailable
21Lecture 21 Minimal ProcessingPDF unavailable
22Lecture 22 Hurdle Technology ConceptsPDF unavailable
23Lecture 23 Intermediate and High Moisture Fruit ProductsDownload
Verified
24Lecrture 24 Cut Fruits and Vegetables: Part IPDF unavailable
25Lecture 25 Cut Fruits and Vegetables: Part IIPDF unavailable
26Lecture 26 Juice Extraction & ClarificationPDF unavailable
27Lecture 27 Concentrates and PastesPDF unavailable
28Lecture 28 Aseptic processing and packagingPDF unavailable
29Lecture 29 RTS and RTD beveragesPDF unavailable
30Lecture 30 Quality and Safety AspectsPDF unavailable
31Lecture 31 Techniques and EquipmentPDF unavailable
32Lecture 32 Powders and Premixes: Part IPDF unavailable
33Lecture 33 Powders and Premixes: Part IIPDF unavailable
34Lecture 34 RTE Fruit ProductsPDF unavailable
35Lecture 35 Dehydrated and Instant Cooking VegetablesPDF unavailable
36Lecture 36 Tea and Tea ProductsPDF unavailable
37Lecture 37 Coffee ProcessingPDF unavailable
38Lecture 38 Cocoa and Chocolate TechnologyPDF unavailable
39Lecture 39 Processing of Vanilla Beans & Production of Vanilla FlavourPDF unavailable
40Lecture 40 Coconut and Cashew ProcessingPDF unavailable
41Lecture 41 Processing of spicesPDF unavailable
42Lecture 42 Spice powdersPDF unavailable
43Lecture 43 Spice Pastes, Sauces and GraviesPDF unavailable
44Lecture 44 Essential Oil and OleoresinPDF unavailable
45Lecture 45 Condiments TechnologyPDF unavailable
46Lecture 46 Fermentation TechnologyPDF unavailable
47Lecture 47 Fruit Wines and CidersPDF unavailable
48Lecture 48 Probiotic / Fermented Vegetable ProductsPDF unavailable
49Lecture 49 Carbonated Fruit Juices and PremixesPDF unavailable
50Lecture 50 Quality CharacteristicsPDF unavailable


Sl.No Language Book link
1EnglishNot Available
2BengaliNot Available
3GujaratiNot Available
4HindiNot Available
5KannadaNot Available
6MalayalamNot Available
7MarathiNot Available
8TamilNot Available
9TeluguNot Available