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