IGNOU DPVCPO Study Material
| BPVI-31 Food Fundamentals | |
| Block-01 | Post Harvest Management |
| Block-02 | Basic Principles – II |
| Block-04 | Quality Aspect |
| BPVI-32 Food Microbiology | |
| Block-01 | Introduction |
| Block-02 | Controlling Organisms |
| Block-03 | Food Poisoning |
| BPVI-33 Milling of Wheat, Maize and Coarse Grains | |
| Block-01 | Milling Machines-I |
| Block-02 | Diagram Technique |
| Block-03 | Processing of Coarse Grains Including Maize for Value Addition |
| Block-04 | Milling of Maize |
| BPVI-34 Baking and Flour Confectionery | |
| Block-01 | Flour Quality |
| Block-02 | Fundamentals of Bread Making |
| Block-03 | Fundamentals of Baking |
| BPVI-35 Paddy Processing | |
| Block-01 | General |
| Block-02 | Parboiling and Drying Principles |
| Block-03 | Paddy Storage and Milling Management |
| Block-04 | By-Products of Rice Milling |
| BPVI-36 Processing of Pulses and Oil-seeds | |
| Block-01 | Processing of Pulses |
| Block-02 | Processing of Soybean |
| Block-03 | |
| BPVI-37 Food Quality Testing and Evaluation | |
| Block-01 | Quality |
| Block-02 | Testing and Evaluation |
| Block-03 | Analytical Instrumentation |
| BPVI-38 Entrepreneurship and Marketing | |
| Block-01 | Entrepreneur and Entrepreneurship |
| 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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