UNIT-1
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| PRESENT STATUS AND FUTURE PROSPECT OF VEGETABLES INDUSTRY IN INDIA AND CHHATTISHGARH |
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| UNIT-2 |
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SPOILAGE OF FRESH AND PROCESSED VEGETABLE PRODUCE , BIOCHEMICAL CHANGES AND ENZYMES ASSOCIATED WITH SPOILAGE OF VEGETABLE PRODUCE
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| MAJOR SPOILAGE ORGANISM |
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| FOOD POISONING AND THEIR CONTROL MEASURES |
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ROLE OF MICROORGANISM IN FOOD PRESERVATION
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| UNIT-3 |
| RAW MATERIAL FOR PROCESSING,PRIMARY AND MINIMAL PROCESSING |
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FPO LICENCE
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IMPORTANCE OF HYGIENE AND PLANT SANITATION
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| UNIT-4 |
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QUALITY ASSURANCE AND QUALITY CONTROL
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TQM (TOTAL QUALITY MANAGEMENT)
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| GMP (GOOD MANUFACTURING PRACTICES) |
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FOOD STANDARD – FPO , PFA
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FOOD LAW AND REGULATION
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| UNIT-5 |
| FOOD SAFETY- HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) |
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| LABELING AND LABELING ACT,NUTRIENT LABELING |
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| UNIT-6 |
| MAJOR VALUE PRODUCT FROM VEGETABLES |
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UTILIZATION OF BY-PRODUCT OF VEGETABLE PROCESSING INDUSTRIES
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| MANAGEMENT OF WASTES FROM PROCESSING FACTORY |
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| UNIT-7 |
| PRINCIPLES AND METHOD OF SENSORY EVALUATION OF FRESH AND PROCESSED VEGETABLES |
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