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