NPTEL : NOC:Post Harvest Operations and Processing of Fruits, Vegetables, Spices and Plantation Crop Products (Agriculture)

Co-ordinators : Prof. Hari Niwas Mishra


Lecture 1 - Course Introduction

Lecture 2 - Fruits and Vegetables

Lecture 3 - Fruits and Vegetable (Part II : Respiration, Ripening and Senescence)

Lecture 4 - Indian Spices

Lecture 5 - Plantation Crops

Lecture 6 - Post Harvest Losses: Causes and Preventive Measures

Lecture 7 - Post Harvest Operations

Lecture 8 - Handling and Transportation

Lecture 9 - Supply Chain Management and Storage

Lecture 10 - Quality Assurance and Control (QA/QC)

Lecture 11 - Basics of Processing and Preservation

Lecture 12 - Processing by Removal of Water

Lecture 13 - Processing by Addition of Heat

Lecture 14 - Processing by Removal of Heat

Lecture 15 - Irradiation of Fruits, Vegetables and Spices

Lecture 16 - Cleaning and Washing

Lecture 17 - Sorting and Grading

Lecture 18 - Peeling, Coring, Slicing

Lecture 19 - Containers and Packaging Materials for Fresh Produce

Lecture 20 - Packaging Methods and Equipment

Lecture 21 - Minimal Processing

Lecture 22 - Hurdle Technology Concepts

Lecture 23 - Intermediate and High Moisture Fruit Products

Lecture 24 - Cut Fruits and Vegetables - Part I

Lecture 25 - Cut Fruits and Vegetables - Part II

Lecture 26 - Juice Extraction and Clarification

Lecture 27 - Concentrates and Pastes

Lecture 28 - Aseptic processing and packaging

Lecture 29 - RTS and RTD beverages

Lecture 30 - Quality and Safety Aspects

Lecture 31 - Techniques and Equipment

Lecture 32 - Powders and Premixes - Part I

Lecture 33 - Powders and Premixes - Part II

Lecture 34 - RTE Fruit Products

Lecture 35 - Dehydrated and Instant Cooking Vegetables

Lecture 36 - Tea and Tea Products

Lecture 37 - Coffee Processing

Lecture 38 - Cocoa and Chocolate Technology

Lecture 39 - Processing of Vanilla Beans and Production of Vanilla Flavour

Lecture 40 - Coconut and Cashew Processing

Lecture 41 - Processing of spices

Lecture 42 - Spice powders

Lecture 43 - Spice Pastes, Sauces and Gravies

Lecture 44 - Essential Oil and Oleoresin

Lecture 45 - Condiments Technology

Lecture 46 - Fermentation Technology

Lecture 47 - Fruit Wines and Ciders

Lecture 48 - Probiotic / Fermented Vegetable Products

Lecture 49 - Carbonated Fruit Juices and Premixes

Lecture 50 - Quality Characteristics

Lecture 51 - Packaging Technology

Lecture 52 - Smart Packaging

Lecture 53 - Edible Coatings and Films

Lecture 54 - Modified Atmosphere Packaging

Lecture 55 - Controlled Atmosphere Storage

Lecture 56 - Green Technologies and Near Zero Waste Processing

Lecture 57 - Extraction of Bioactive and Pigments from Processing Waste

Lecture 58 - Valorisation of Waste into Value-added Products

Lecture 59 - FSSAI Regulations and FSMS Guidelines for Fruits, Vegetables, Spices and Plantation Crops

Lecture 60 - Course Summary and Summing-up