| Sl.No | Chapter Name | MP4 Download |
|---|---|---|
| 1 | Lecture 01: Course Introduction | Download |
| 2 | Lecture 02: Fruits & Vegetables | Download |
| 3 | Lecture 03: Fruits and Vegetable (Part II : Respiration, Ripening & Senescence) | Download |
| 4 | Lecture 04: Indian Spices | Download |
| 5 | Lecture 05:Plantation Crops | Download |
| 6 | Lecture 06: Post Harvest Losses: Causes and Preventive Measures | Download |
| 7 | Lecture 07: Post Harvest Operations | Download |
| 8 | Lecture 08: Handling and Transportation | Download |
| 9 | Lecture 09: Supply Chain Management & Storage | Download |
| 10 | Lecture 10: Quality Assurance and Control (QA/QC) | Download |
| 11 | Lecture 11:Basics of Processing and Preservation | Download |
| 12 | Lecture 12: Processing by Removal of Water | Download |
| 13 | Lecture 13: Processing by Addition of Heat | Download |
| 14 | Lecture 14: Processing by Removal of Heat | Download |
| 15 | Lecture 15: Irradiation of Fruits, Vegetables and Spices | Download |
| 16 | Lecture 16 Cleaning and Washing | Download |
| 17 | Lecture 17 Sorting and Grading | Download |
| 18 | Lecture 18 Peeling, Coring, Slicing | Download |
| 19 | Lecture 19 Containers and Packaging Materials for Fresh Produce | Download |
| 20 | Lecture 20 Packaging Methods and Equipment | Download |
| 21 | Lecture 21 Minimal Processing | Download |
| 22 | Lecture 22 Hurdle Technology Concepts | Download |
| 23 | Lecture 23 Intermediate and High Moisture Fruit Products | Download |
| 24 | Lecrture 24 Cut Fruits and Vegetables: Part I | Download |
| 25 | Lecture 25 Cut Fruits and Vegetables: Part II | Download |
| 26 | Lecture 26 Juice Extraction & Clarification | Download |
| 27 | Lecture 27 Concentrates and Pastes | Download |
| 28 | Lecture 28 Aseptic processing and packaging | Download |
| 29 | Lecture 29 RTS and RTD beverages | Download |
| 30 | Lecture 30 Quality and Safety Aspects | Download |
| 31 | Lecture 31 Techniques and Equipment | Download |
| 32 | Lecture 32 Powders and Premixes: Part I | Download |
| 33 | Lecture 33 Powders and Premixes: Part II | Download |
| 34 | Lecture 34 RTE Fruit Products | Download |
| 35 | Lecture 35 Dehydrated and Instant Cooking Vegetables | Download |
| 36 | Lecture 36 Tea and Tea Products | Download |
| 37 | Lecture 37 Coffee Processing | Download |
| 38 | Lecture 38 Cocoa and Chocolate Technology | Download |
| 39 | Lecture 39 Processing of Vanilla Beans & Production of Vanilla Flavour | Download |
| 40 | Lecture 40 Coconut and Cashew Processing | Download |
| 41 | Lecture 41 Processing of spices | Download |
| 42 | Lecture 42 Spice powders | Download |
| 43 | Lecture 43 Spice Pastes, Sauces and Gravies | Download |
| 44 | Lecture 44 Essential Oil and Oleoresin | Download |
| 45 | Lecture 45 Condiments Technology | Download |
| 46 | Lecture 46 Fermentation Technology | Download |
| 47 | Lecture 47 Fruit Wines and Ciders | Download |
| 48 | Lecture 48 Probiotic / Fermented Vegetable Products | Download |
| 49 | Lecture 49 Carbonated Fruit Juices and Premixes | Download |
| 50 | Lecture 50 Quality Characteristics | Download |
| 51 | Lecture 51 Packaging Technology | Download |
| 52 | Lecture 52 Smart Packaging | Download |
| 53 | Lecture 53 Edible Coatings & Films | Download |
| 54 | Lecture 54 Modified Atmosphere Packaging | Download |
| 55 | Lecture 55 Controlled Atmosphere Storage | Download |
| 56 | Lecture 56 Green Technologies and Near Zero Waste Processing | Download |
| 57 | Lecture 57 Extraction of Bioactive and Pigments from Processing Waste | Download |
| 58 | Lecture 58 Valorisation of Waste into Value-added Products | Download |
| 59 | Lecture 59 FSSAI Regulations & FSMS Guidelines for Fruits, Vegetables, Spices and Plantation Crops | Download |
| 60 | Lecture 60 Course Summary & Summing-up | Download |
| Sl.No | Chapter Name | English |
|---|---|---|
| 1 | Lecture 01: Course Introduction | PDF unavailable |
| 2 | Lecture 02: Fruits & Vegetables | PDF unavailable |
| 3 | Lecture 03: Fruits and Vegetable (Part II : Respiration, Ripening & Senescence) | Download Verified |
| 4 | Lecture 04: Indian Spices | PDF unavailable |
| 5 | Lecture 05:Plantation Crops | PDF unavailable |
| 6 | Lecture 06: Post Harvest Losses: Causes and Preventive Measures | Download Verified |
| 7 | Lecture 07: Post Harvest Operations | PDF unavailable |
| 8 | Lecture 08: Handling and Transportation | Download Verified |
| 9 | Lecture 09: Supply Chain Management & Storage | PDF unavailable |
| 10 | Lecture 10: Quality Assurance and Control (QA/QC) | PDF unavailable |
| 11 | Lecture 11:Basics of Processing and Preservation | PDF unavailable |
| 12 | Lecture 12: Processing by Removal of Water | Download Verified |
| 13 | Lecture 13: Processing by Addition of Heat | Download Verified |
| 14 | Lecture 14: Processing by Removal of Heat | Download Verified |
| 15 | Lecture 15: Irradiation of Fruits, Vegetables and Spices | Download Verified |
| 16 | Lecture 16 Cleaning and Washing | PDF unavailable |
| 17 | Lecture 17 Sorting and Grading | PDF unavailable |
| 18 | Lecture 18 Peeling, Coring, Slicing | PDF unavailable |
| 19 | Lecture 19 Containers and Packaging Materials for Fresh Produce | PDF unavailable |
| 20 | Lecture 20 Packaging Methods and Equipment | Download Verified |
| 21 | Lecture 21 Minimal Processing | Download Verified |
| 22 | Lecture 22 Hurdle Technology Concepts | PDF unavailable |
| 23 | Lecture 23 Intermediate and High Moisture Fruit Products | Download Verified |
| 24 | Lecrture 24 Cut Fruits and Vegetables: Part I | Download Verified |
| 25 | Lecture 25 Cut Fruits and Vegetables: Part II | PDF unavailable |
| 26 | Lecture 26 Juice Extraction & Clarification | PDF unavailable |
| 27 | Lecture 27 Concentrates and Pastes | Download Verified |
| 28 | Lecture 28 Aseptic processing and packaging | Download Verified |
| 29 | Lecture 29 RTS and RTD beverages | PDF unavailable |
| 30 | Lecture 30 Quality and Safety Aspects | Download Verified |
| 31 | Lecture 31 Techniques and Equipment | Download Verified |
| 32 | Lecture 32 Powders and Premixes: Part I | Download Verified |
| 33 | Lecture 33 Powders and Premixes: Part II | Download Verified |
| 34 | Lecture 34 RTE Fruit Products | PDF unavailable |
| 35 | Lecture 35 Dehydrated and Instant Cooking Vegetables | PDF unavailable |
| 36 | Lecture 36 Tea and Tea Products | PDF unavailable |
| 37 | Lecture 37 Coffee Processing | PDF unavailable |
| 38 | Lecture 38 Cocoa and Chocolate Technology | PDF unavailable |
| 39 | Lecture 39 Processing of Vanilla Beans & Production of Vanilla Flavour | PDF unavailable |
| 40 | Lecture 40 Coconut and Cashew Processing | PDF unavailable |
| 41 | Lecture 41 Processing of spices | PDF unavailable |
| 42 | Lecture 42 Spice powders | PDF unavailable |
| 43 | Lecture 43 Spice Pastes, Sauces and Gravies | PDF unavailable |
| 44 | Lecture 44 Essential Oil and Oleoresin | PDF unavailable |
| 45 | Lecture 45 Condiments Technology | PDF unavailable |
| 46 | Lecture 46 Fermentation Technology | PDF unavailable |
| 47 | Lecture 47 Fruit Wines and Ciders | PDF unavailable |
| 48 | Lecture 48 Probiotic / Fermented Vegetable Products | PDF unavailable |
| 49 | Lecture 49 Carbonated Fruit Juices and Premixes | PDF unavailable |
| 50 | Lecture 50 Quality Characteristics | Download Verified |
| 51 | Lecture 51 Packaging Technology | PDF unavailable |
| 52 | Lecture 52 Smart Packaging | PDF unavailable |
| 53 | Lecture 53 Edible Coatings & Films | PDF unavailable |
| 54 | Lecture 54 Modified Atmosphere Packaging | PDF unavailable |
| 55 | Lecture 55 Controlled Atmosphere Storage | PDF unavailable |
| 56 | Lecture 56 Green Technologies and Near Zero Waste Processing | PDF unavailable |
| 57 | Lecture 57 Extraction of Bioactive and Pigments from Processing Waste | PDF unavailable |
| 58 | Lecture 58 Valorisation of Waste into Value-added Products | PDF unavailable |
| 59 | Lecture 59 FSSAI Regulations & FSMS Guidelines for Fruits, Vegetables, Spices and Plantation Crops | PDF unavailable |
| 60 | Lecture 60 Course Summary & Summing-up | PDF unavailable |
| Sl.No | Language | Book link |
|---|---|---|
| 1 | English | Not Available |
| 2 | Bengali | Not Available |
| 3 | Gujarati | Not Available |
| 4 | Hindi | Not Available |
| 5 | Kannada | Not Available |
| 6 | Malayalam | Not Available |
| 7 | Marathi | Not Available |
| 8 | Tamil | Not Available |
| 9 | Telugu | Not Available |