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:
• Techniques and instrumentation used in food industry
• Analysis of pesticide residues
• Quality analysis of processed fruits and vegetables

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Restructured and Revised Syllabi of Post-graduate Programmes
Vol. 1
490
• Principles of chromatography and Spectrophotometry
• Non-destructive quality evaluation
X. Suggested Reading
Lundanes E., Reubsaet L and Greibrokk T. 2013. 
Chromatography: Basic Principles, Sample
Preparations and Related Methods
, ISBN-13: 978-3527336203, Wiley VCH
Mark F Vitha. 2016. 
Chromatography: Principles and Instrumentation
. John Wiley & Sons,
ISBN 9781119270881
Suzanne NS. 2010. 
Introduction to Food Analysis
, ISBN 978-1-4419-1478-1, Springer.
Ranganna S. 2001. 
Handbook of Analysis and Quality Control for Fruit and Vegetable Products
,
Tata McGraw-Hill ISBN 9780074518519.
Semih Otles (Ed). 2016. 
Methods of Analysis of Food Components and Additives 
(
Chemical and
Functional Properties of Food Components
) CRC Press, ISBN-13: 978-1138199149,
I. Course Title
: Processing of Horticultural Produce
II. Course Code
: PHM 507
III. Credit Hours
: (2+2)
IV. Why this course ?
Postharvest system deals with ensuring the delivery of a crop from the time and
place of harvest to the time and place of consumption, with minimum loss, maximum
efficiency and returns to all concerned including grower, processors and consumer.
The term ‘system’ represents a dynamic, complex aggregate of locally interconnected
functions or operations within a particular sphere of activity. While, the term pipeline
of operations refers to the functional succession of various operations but tends to
ignore their complex interactions. Primary processing processing operations include
washing/ cleaning,sorting, grading, dehulling, pounding, grinding, packaging, soaking,
winnowing, drying, sieving, whitening and milling and secondary operations include
mixing, cooking, drying, frying, moulding, cutting, extrusion product preparation.