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Course Detail

Course Name Post-Harvest Technology
Course Code 25FSN375
Program B.Sc. (Hons) Food Science and Nutrition (4 Year)
Credits 3
Campus Coimbatore

Syllabus

Unit I

Introduction To Post Harvest Technology 9hrs.

Introduction to Post Harvest Technology – Definition, importance and problem encountered. Buffer stock – definition, quantity of stores available. Role of agencies in controlling food loss, FCI ware houses, marketing loss.

Unit II

Processing of Cereals, Pulses, Nuts and Oil Seeds 9hrs.

Processing methods, factors affecting processing, postharvest losses, storage structures and infestation, control methods of insects and pests

Unit III

Processing of Vegetables and Fruits 9hrs.

Vegetables-Processing methods, Maturity index, Changes during maturation, selection of vegetables, post-harvest changes and losses, storage structures and infestation.

Fruits- Processing methods, Maturity index, Changes during maturation, ripening of fruits, selection of fruits, post- harvest changes and losses, storage structures and infestation.

Unit IV

Processing of Meat, Poultry, Dairy and Fish 9hrs. Meat

Processing, Post-mortem changes, ageing, curing, tenderizing, storage and spoilage.

Poultry-Processing, storage and spoilage.

Fish- Processing, storage and spoilage.

Dairy-Milk, milk products, milk substitutes–Processing-Pasteurization, sterilization, milk spoilage, storage of raw and processed milk

Unit V

Sugars, Plantation crops, Spices and Condiments 9hrs. Sugar

Harvesting, post-harvest losses, processing, storage, infestation and its control.

Plantation crops- Tea, coffee, cocoa- Post harvest losses, maturation, processing, Fermentation.

Spices and condiments– Post harvest losses, maturation, processing, storage structures.

Related Experiences:

  1. Visit to FCI
  2. Visit to Processing Mill (Cereal & Pulse)
  3. Food park with cold storage

Objectives and Outcomes

POST-HARVEST TECHNOLOGY

Pre-requisite: Post-harvest loss, processing methods, storage, handling, transportation of commodities.

Course Objectives:

  1. To understand the importance and methods of post-harvest techniques for foods
  2. To gain knowledge in food processing and food conservation

Course Outcome:

CO1: Gain understanding on significance of post-harvest technology. CO2: Understand the processing of cereals and pulses

CO3: Gain knowledge on different processing and post harvest loss of fruits and vegetables

CO4: Understand the methodologies of different processing and post harvest loss of animal based foods CO5: Understand the requirement of storage structures in post harvest technology for plantation crops

Skills: To develop skills in food processing of plantation crops

CO-PO Mappings

 

PO1

PO2

PO3

PO4

PO5

PO6

PO7

PSO1

PSO2

PSO3

PSO4

CO1

2

–

–

–

1

1

1

–

–

1

–

CO2

2

–

–

–

1

1

1

–

–

1

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CO3

2

–

–

–

1

1

1

–

–

1

–

CO4

2

–

–

–

1

1

1

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–

1

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CO5

2

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–

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1

1

1

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1

–

Evaluation Pattern

Evaluation Pattern

Assessment

Internal

External

Periodical 1 & Periodical 2 / Midterm

30

  

*Continuous Assessment (CA)

20

  

End Semester

  

50

*CA – Can be Quizzes, Assignment, Projects, and Reports, and Seminar

Text Books / References

Reference Books:

  1. Handling and storage of food grains- S V Pingale ICAR, New Delhi,
  2. Handling and storage of food grains in tropical and subtropical areas- D W Hall, FAD, Rome,
  3. Food Science, W.Potter- The A VI Publishing Co., The Westport, 1973.
  4. Food Technology, Prescott and B.B.Mc Graw Hill Book Co., New York, 1937.
  5. Gordon G Birth, Food science, Pub in New
  6. Robins M Philip Convenience food- Recent Technology
  7. Technology of cereals by NL Kent and JAD
  8. Food protection technology by Charles , Felix Havis Pub.1987.
  9. John A Troller, 1983, Sanitation in food processing, Academic press

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