SylbV01-00-00. pmd

VIII. Teaching Methods/ Activities
• Lectures
• Assignments (Reading/ Writing)
• Exposure visits
• Student presentations
IX. Learning outcome
After successful completion of this course, the students are expected to be able to
understand:
• Unit operations of processing
• Planning for domestic as well as commercial storage and processing facilities
• Kinetics of growth and enzyme reaction
X. Suggested Reading
Karel M and Lund DB. 2003. 
Physical Principles of Food Preservation 
(2nd Edition), CRC
Press, ISBN 9780824740634.
Paul Singh R and Heldman DR. 2009. 
Introduction to Food Engineering 
(4th Edition), Academic
Press, ISBN 9780123709004.
Rao DG. 2010. 
Fundamentals of Food Engineering
, PHI Learning Pvt. Ltd., ISBN
9788120338715.

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Restructured and Revised Syllabi of Post-graduate Programmes
Vol. 1
492
Ratti C. 2008. 
Advances in Food Dehydration
, CRC Press, ISBN 9781420052527.
Toledo RT. 2007. 
Fundamentals of Food Process Engineering 
(3rd Edition), Springer, ISBN
9780387290195.
Smith PG. 2011. 
Introduction to Food Process Engineering
, Springer, ISBN 9781441976611.
I. Course Title
: Quality Assurance, Safety and Sensory Evaluation of
Fresh and Processed Horticultural Produce
II. Course Code
: PHM 508
III. Credit Hours
: (2+1)
IV. Why this course ?
The quality of fresh horticultural commodities is a combination of characteristics,
attributes, and properties that give the commodity value for food (fruits and vegetables)
and enjoyment (ornamentals). Producers are concerned that their commodities have
good appearance and few visual defects, but for them a useful cultivar must score
high on yield, disease resistance, ease of harvest, and shipping quality. To receivers
and market distributors, appearance quality is most important; they are also keenly
interested in firmness and long storage life. Although consumers buy on the basis of
appearance and feel, their satisfaction and repeat purchases are dependent upon
good edible quality. Assurance of safety of the products sold is extremely important
to the consumers. Hence this customized course.