IGNOU DVAPFV Study Material
BPVI-001 Food Fundamentals | |
Block-01 | Introduction to Food Science & Technology |
Block-02 | Characteristics of Edible Agriculture Produce |
Block-03 | Nutrition |
Block-04 | Quality Aspects |
BPVI-002 Horticultural Produce | |
Block-01 | Need & Importance |
Block-02 | Post Harvest Treatments |
Block-03 | Storage and Marketing |
Block-04 | Processing and Preservation |
BPVI-003 Food Chemistry and Physiology | |
Block-01 | Introduction |
Block-02 | Food Constituents |
Block-03 | Food Physiology |
Block-04 | Food Fermentation |
BPVI-004 Food Processing and Engineering-I | |
Block-01 | Introduction |
Block-02 | Unit Operations: Milling, Size Reduction; Material handling & Transportation |
Block-03 | Value Added Products from Fruits & Vegetables |
Block-04 | Plant Layout, Equipment and Mechanisation |
BPVI-005 Food Microbiology | |
Block-01 | Introduction |
Block-02 | Controlling Microorganisms |
Block-03 | Food Poisoning |
Block-04 | Safe Chemicals and Microbial Limits for Different Foods |
BPVI-006 Food Processing and Engineering-II | |
Block-01 | Food Preservation by Application of Heat |
Block-02 | Food preservation through Water Removal |
Block-03 | Food Preservation through Temperature Reduction, Atmospheric Control and Irradiation |
Block-04 | Product Utilization |
Block-05 | Food Packaging |
BPVI-007 Food Quality Testing and Evaluation | |
Block-01 | Quality |
Block-02 | Testing and Evaluation |
Block-03 | Laboratory Equipment and Instrumentation |
BPVI-008 Entrepreneurship and Marketing | |
Block-01 | Enterpreneur and Interpreneurship |
Block-02 | Setting up an Enterprise |
Block-03 | Planning for the Enterprise |
Block-04 | Marketing Management of the Enterprise |
Block-05 | Assessing Performance |
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