| 20 February - 26 February |
 COURSE OUTLINE |
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REFERENCES |
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| 27 February - 5 March |
Lesson 1. INTRODUCTION TO FOOD PROCESSING IN INDIA |
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Lesson 2. STATUS OF FOOD INDUSTRY IN INDIA AND ABROAD |
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 Lesson 3. MAGNITUDE AND INTERDEPENDENCE OF DAIRY AND FOOD INDUSTRY -I |
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Lesson 4. MAGNITUDE AND INTERDEPENDENCE OF DAIRY AND FOOD INDUSTRY-II |
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Lesson 5. RECENT DEVELOPMENTS AND FUTURE GROWTH IN THE FOOD INDUSTRY |
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| 6 March - 12 March |
Lesson 6. POST HARVEST MANAGEMENT OF FRUITS AND VEGETABLES |
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Lesson 7. POST HARVEST PROCESSING-I |
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Lesson 8. POST HARVEST PROCESSING-II |
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| 13 March - 19 March |
Lesson 9. CANNING AND OTHER METHODS OF THERMAL PROCESSING |
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Lesson 10. FREEZING: PRINCIPLE, METHODS AND APPLICATIONS |
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Lesson 11. DRYING: PRINCIPLE, METHODS AND APPLICATIONS |
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| 20 March - 26 March |
Lesson 12. GENERAL STEPS IN JUICE PROCESSING |
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Lesson 13. EQUIPMENTS AND METHODS OF EXTRACTION, CLARIFICATION AND PRESERVATION |
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Lesson 14. PROCESSING OF SELECTED FRUIT JUICES-I |
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Lesson 15. PROCESSING OF SELECTED FRUIT JUICES-II |
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Lesson 16. CONCENTRATION AND DRYING OF FRUIT JUICES |
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| 27 March - 2 April |
Lesson 17. ROLE OF SUGAR AND OTHER INGREDIENTS IN FRUIT PRESERVATION |
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Lesson 18. JAM, JELLY AND MARMALADE |
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Lesson 19. FRUIT PRESERVES |
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Lesson 20. GLAZED AND CRYSTALLIZED FRUIT |
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| 3 April - 9 April |
Lesson 21. TOMATO JUICE EXTRACTION AND JUICE CHARACTERISTICS |
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Lesson 22. TOMATO PUREE, PASTE, SAUCE AND KETCHUP |
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Lesson 23. NOVEL TOMATO BASED PRODUCTS |
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| 10 April - 16 April |
Lesson 24. SCOPE AND CLASSIFICATION OF BEVERAGES |
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Lesson 25. ADDITIVES FOR FRUIT BASED BEVERAGES |
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Lesson 26. CARBONATED BEVERAGES |
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Lesson 27. FRUIT BEVERAGES AND DRINKS |
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| 17 April - 23 April |
Lesson 28. TEA - INTRODUCTION AND CLASSIFICATION |
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Lesson 29. TEA LEAF PROCESSING |
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Lesson 30. SPECIALTY TEA PRODUCTS |
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| 24 April - 30 April |
Lesson 31. COFFEE - TYPES AND CHARACTERISTICS |
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Lesson 32. COFFEE PROCESSING |
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Lesson 33. INSTANT COFFEE |
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| 1 May - 7 May |
Lesson 34. PICKLES: PRINCIPLES AND CLASSIFICATION |
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Lesson 35. TECHNOLOGY OF SELECTED PICKLES-I |
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Lesson 36. TECHNOLOGY OF SELECTED PICKLES-II |
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| 8 May - 14 May |
Lesson 37. CONFECTIONARY PRODUCTS: PRINCIPLES AND CLASSIFICATION |
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Lesson 38. CANDIES |
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Lesson 39. CHEWING GUMS AND BUBBLE GUMS |
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Lesson 40. TOFFEES AND CARAMELS |
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| 15 May - 21 May |
Lesson 41. COCOA BEAN PROCESSING |
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Lesson 42. CHOCOLATE LIQUOR, COCOA BUTTER AND COCOA BUTTER REPLACERS/EXTENDERS |
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Lesson 43. CHOCOLATE PRODUCTS-I |
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Lesson 44. CHOCOLATE PRODUCTS - II |
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| 22 May - 28 May |
Lesson 45. PRESENT AND FUTURE SCOPE OF FUNCTIONAL FOODS |
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Lesson 46. PHYTOCHEMICALS IN RELATION TO HUMAN HEALTH |
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Lesson 47. MILK INGREDIENTS AS NUTRACEUTICALS |
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Lesson 48. FUTURE OF FUNCTIONAL INGREDIENTS |
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| 29 May - 4 June |
ACKNOWLEDGMENT |
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