Advanced Diploma In Food Technology And Quality Control

Advanced Diploma In Food Technology And Quality Control

Advanced Diploma in Food Technology & Quality Control Syllabus Introduction to Fruits and Vegetable Processing: Importance of Fruits and Vegetables in Human Nutrition, Post-Harvest Handling and Storage, Overview of Food Processing Industry, Preservation Techniques for Fruits and Vegetables, Role of Processing in Reducing Food Wastage, Global and Indian Scenario of Fruit & Vegetable Processing Industry, Factors Affecting Quality of Processed Products, Regulatory Standards and Certifications (FSSAI, HACCP, ISO), Packaging and Labeling Requirements, Trends and Innovations in Fruit & Vegetable Processing. Post-Harvest Management and Storage: Physiological Changes After Harvest, Factors Affecting Shelf Life, Pre-Cooling and Cold Storage Techniques, Controlled and Modified Atmosphere Storage, Ethylene Management for Ripening, Refrigeration and Freezing Technologies, Handling and Transportation of Perishables, Sorting, Grading and Quality Control, Post-Harvest Losses and Prevention Strategies, Government Policies and Subsidies for Cold Chain Development. Processing of Fruit and Vegetable Juices: Selection of Raw Materials for Juice Processing, Extraction Methods (Cold Press, Mechanical, Heat), Clarification and Filtration Techniques, Preservation Methods (Pasteurization, Aseptic Packaging), Nutritional Value of Fresh vs. Processed Juices, Enzyme Treatment in Juice Processing, Fortification of Juices with Vitamins and Minerals, Carbonated Fruit Beverages, Standards and Regulations for Juice Processing, Quality Control and Shelf-Life Testing of Juices. Drying and Dehydration Techniques:

Updated July 15, 2026