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Food Technology-1 ICAR e course PDF Book Download E Krishi Shiksha

IARI Toppers Team June 22, 2019
Food Technology-1 ICAR e course PDF Book Download E Krishi Shiksha
Food Technology-1 ICAR e course PDF Book Download E Krishi Shiksha
Food Technology-1 ICAR E course PDF Book was developed by ICAR e Krishi Shiksha and TNAU. You Can easily  Download it from our website IARI Toppers by clicking on the below given link.We have provided the latest version of Food Technology-1 ICAR Ecourse PDF Book but some mistakes can be found. If you found  any mistake,  error in this PDF book than feel free to comment below.


Course Content of  Food Technology-1 ICAR E course Free PDF Book Download e krishi shiksha:

  1. Module1: Status of food processing industry and future prospects
  2. Lesson 1 Introduction to food processing in India
  3. Lesson 2 Status of food processing industry abroad
  4. Lesson 3 Magnitude and interdependence of dairy and food industry – I
  5. Lesson 4 Magnitude and interdependence of dairy and food industry – II
  6. Lesson 5 Recent developments and future growth in the food industry
  7. Lesson 6 Harvesting, transportation and storage of fruits and vegetables
  8. Lesson 7 Post-harvest processing – I
  9. Lesson 8 Post-harvest processing – II
  10. Lesson 9 Canning and other methods of thermal processing
  11. Lesson 10 Freezing: Principle, methods and applications
  12. Lesson 11 Drying: Principle, methods and applications
  13. Lesson 12 General steps in juice processing
  14. Lesson 13 Equipment and methods of extraction, clarification and preservation 1
  15. Lesson 14 Processing of selected fruit juices – I
  16. Lesson 15 Processing of selected fruit juices – II
  17. Lesson 16 Concentration and drying of fruit juices
  18. Lesson 17 Role of sugar and other ingredients in fruit preservation
  19. Lesson 18 Jam, Jelly and Marmalade
  20. Lesson 19 Fruit preserves
  21. Lesson 20 Glazed and crystallized fruits
  22. Lesson 21 Tomato juice extraction and juice characteristics
  23. Lesson 22 Tomato puree, paste, sauce and ketchup
  24. Lesson 23 Novel tomato products
  25. Lesson 24 Scope and classification of beverages
  26. Lesson 25 Additives for fruit-based beverages
  27. Lesson 26 Carbonated beverages
  28. Lesson 27 Fruit beverages and drinks
  29. Lesson 28 Tea-Introduction and classification
  30. Lesson 29 Tea leaf processing
  31. Lesson 30 Specialty tea products
  32. Lesson 31 Coffee: Types and characteristics
  33. Lesson 32 Coffee processing
  34. Lesson 33 Instant coffee 1
  35. Lesson 34 Principles and classification
  36. Lesson 35 Technology of selected pickles – I
  37. Lesson 36 Technology of selected pickles – II
  38. Lesson 37 Principles and classification
  39. Lesson 38 Candies
  40. Lesson 39 Chewing gums and bubble gums
  41. Lesson 40 Toffees and caramels
  42. Lesson 41 Cocoa bean processing
  43. Lesson 42 Chocolate liquor, cocoa butter and cocoa butter replacers/extenders 1
  44. Lesson 43 Chocolate products – I
  45. Lesson 44 Chocolate products – II
  46. Lesson 45 Present and future scope of functional foods
  47. Lesson 46 Phytochemicals in relation to human health
  48. Lesson 47 Milk ingredients as nutraceuticals
  49. Lesson 48 Future of functional ingredients
  50. Module 2: Post-harvest management of fruits and vegetables
  51. Module 3: Processing of fruits and vegetables
  52. Module 4: Fruits and vegetables juice processing
  53. Module 5: Jam, jelly, marmalade, and glazed and crystallized fruits
  54. Module 6: Tomato and tomato based products
  55. Module 7: Beverages
  56. Module 8: Tea 
  57. Module 9: Coffee
  58. Module 10: Pickles and sauerkraut's
  59. Module 11: Confectionery products
  60. Module 12: Cocoa and chocolate products
  61. Module 13: Functional foods



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