CONTENTS:

• To know about the classification of fruits and vegetables.
• Development of jam and determine its TSS.
• Development of jelly and determine its TSS.
• Development of fruit candy.
• Development of marmalade.
• Development of fruit leather.
• Development of tomato ketchup.
• Development of nectar.
• Development of squash.
• Development of pickle.
• Development of potato chips and french fries.
• To know about sensory quality evaluation of food products.
• To know about zero energy cool chamber (ZECC)
• To know about controlled atmosphere packaging (CAP).
• To know about modified atmosphere packaging (MAP).
• To know about the concept and methods of drying of fruits and vegetables.
• To know about different food packaging materials.
• To visit the Food Processing Unit/Food industry and write the functions and unit operations involved in the industry.
• Miscellaneous
• References