Topic	Name	Description
	COURSE OUTLINE
	REFERENCES
Topic 1	Lesson 1. INTRODUCTION TO CEREAL GRAINS, LEGUMES AND OILSEEDS, STRUCTURE AND COMPOSITION OF CEREAL GRAINS, LEGUMES AND OILSEEDS
Topic 2	Lesson 2. RICE MILLING AND PARBOILING: RICE QUALITY AND GRADING STANDARDS
	Lesson 3. PROCESSED RICE PRODUCTS AND BY-PRODUCTS
	Lesson 4. MILLING OF WHEAT
	Lesson 5. CRITERIA OF WHEAT FLOUR QUALITY, IMPROVERS FOR WHEAT FLOUR, TYPES OF WHEAT FLOUR
	Lesson 6. CORN: CLASSIFICATION, DRY MILLING AND WET MILLING
	Lesson 7. BARLEY: CLASSIFICATION, MALTING AND PROCESSING
	Lesson 8. MILLETS: TYPES AND PROCESSING
	Lesson 9. BREAKFAST CEREALS: CLASSIFICATION AND TECHNOLOGIES
	Lesson 10. MALTED MILK FOODS
Topic 3	Lesson 11. TECHNOLOGY OF BREAD MAKING
	Lesson 12. TECHNOLOGY OF BISCUIT MAKING
	Lesson 13. TECHNOLOGY OF CAKE MAKING
	Lesson 14. TECHNOLOGY OF PASTA PRODUCTS
Topic 4	Lesson 15. METHODS OF PULSE MILLING – WET AND DRY METHOD, DOMESTIC AND COMMERCIAL MILLING
	Lesson 16. ROASTED, GERMINATED, FERMENTED AND CANNED LEGUME PRODUCTS
Topic 5	Lesson 17. DEHULLING AND EXTRACTION OF OIL FROM OILSEEDS, PROCESSING OF VEGETABLE OIL, PROCESSING AND UTILIZATION OF OILSEED MEALS
	Lesson 18. PROCESSING OF SOYBEAN AND OTHER OILSEEDS; DAIRY ANALOGUES
Topic 6	Lesson 19. PRESENT STATUS OF MEAT, POULTRY AND FISH INDUSTRY IN INDIA
	Lesson 20. PRE SLAUGHTER HANDLING AND INSPECTION OF ANIMALS
	Lesson 21. SLAUGHTERING TECHNIQUES AND POST-MORTEM INSPECTIONS
	Lesson 22. RIGOR MORTIS: BIOCHEMICAL AND HISTOLOGICAL CHANGES
	Lesson 23. PROCESSING OF MEAT AND MEAT PRODUCTS
	Lesson 24. POULTRY MEAT AND ITS PROCESSING
	Lesson 25. MEAT HYGIENE AND SANITATION IN MEAT AND POULTRY INDUSTRY
Topic 7	Lesson 26. EGG: STRUCTURE, COMPOSITION AND QUALITY
	Lesson 27. PROCESSING OF EGG
Topic 8	Lesson 28. FISH HARVESTING, HANDLING AND TRANSPORTATION; CLASSIFICATION
	Lesson 29. PROCESSING AND PRESERVATION OF FISH; VALUE ADDED FISHERY PRODUCTS
Topic 9	ACKNOWLEDGEMENTS