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1. To demonstrate the method of post-harvest handling – Harvesting, Precooling, Sorting, Grading, Packaging with the help of ICT Tools
2. To demonstrate the methods of Sorting and Grading
3. To study the preparation of Jam, Jellies and Candies
4. To demonstrates the equipment’s and technology used in Food Processing with the help of ICT tools.
5. To study the preparation of Tomato sauce, Puree and Ketch up
6. To study the preparation of Crush, Squash and Syrup
7. To study the preparation of Pickles from Fruits/Vegetables
8. To study the preparation of Aloe vera gel
9. Visit to Fruit processing industry/Cold storage/Fruits ripening unit
| Weight | 115 g |
|---|---|
| Dimensions | 24 × 18 × 0.5 cm |
| Language | English |
| Publisher | |
| Semester - Year | Semester 1 (First Year – FY) |
| University |
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1. BSc Books for Savitribai Phule Pune University (SPPU)
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