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FOOD TECHNOLOGY-2 ICAR e course PDF Book Download E Krishi Shiksha

FOOD TECHNOLOGY-2 ICAR e course PDF Book Download E Krishi Shiksha
FOOD TECHNOLOGY-2 ICAR e course PDF Book Download E Krishi Shiksha
FOOD TECHNOLOGY-2 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-2 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-2 ICAR E course Free PDF Book Download e krishi shiksha:

  1. Module 1: Cereal grains, legumes and oilseeds
  2. Lesson 1 Introduction to cereal grains, legumes and oilseeds: Structure and composition of cereal grains, legumes and oilseeds
  3. Module 2: Cereal processsing
  4. Lesson 2 Rice milling and parboiling: Rice quality and grading standards
  5. Lesson 3 Processed rice products and by-products
  6. Lesson 4 Milling of wheat
  7. Lesson 5 Criteria of wheat flour quality, Improvers for wheat flour, types of wheat flour
  8. Lesson 6 Corn: Classification, dry milling and wet milling
  9. Lesson 7 Barley: Classification, malting and processing
  10. Lesson 8 Millets: Types and processing
  11. Lesson 9 Breakfast cereals: Classification and technologies
  12. Lesson 10 Malted milk foods
  13. Module 3: Bakery and snack foods
  14. Lesson 11 Technology of bread making
  15. Lesson 12 Technology of biscuit making
  16. Lesson 13 Technology of cake making
  17. Lesson 14 Technology of pasta products
  18. Module 4: Pulse processing
  19. Lesson 15 Methods of pulse milling – Wet and dry method, Domestic and commercial milling
  20. Lesson 16 Roasted, germinated, fermented and canned legume products
  21. Module 5: Oil seed processing
  22. Lesson 17 Dehulling and extraction of oil from oil seeds, Processing of vegetable oil, Processing and utilization of oilseed meals
  23. Lesson 18 Processing of soybean and other oil seeds; dairy analogues
  24. Module 6: Meat and poultry processing
  25. Lesson 19 Present status and prospects of meat, poultry, egg and fish production in India
  26. Lesson 20 Pre-slaughter handling and inspection of animals
  27. Lesson 21 Slaughtering techniques and post-mortem inspections
  28. Lesson 22 Rigor mortis: Biochemical and histological changes
  29. Lesson 23 Processing of meat
  30. Lesson 24 Poultry meat and its processing
  31. Lesson 25 Hygiene and sanitation in meat and poultry industry
  32. Module 7: Egg and egg processing 
  33. Lesson 26 Egg: Structure, composition and quality
  34. Lesson 27 Processing of egg
  35. Module 8: Fish and its processing
  36. Lesson 28 Fish harvesting, handling and transportation; classification
  37. Lesson 29 Processing and preservation of fish; value added fishery products

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