| BPVI-31 Food Fundamentals |
| Block-01 |
Post Harvest Management |
| Block-02 |
Basic Principles – II |
| Block-04 |
Quality Aspect |
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| BPVI-32 Food Microbiology |
| Block-01 |
Introduction |
| Block-02 |
Controlling Organisms |
| Block-03 |
Food Poisoning |
|
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| 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 |
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| 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 |
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| BPVI-37 Food Quality Testing and Evaluation |
| Block-01 |
Quality |
| Block-02 |
Testing and Evaluation |
| Block-03 |
Analytical Instrumentation |
|
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| 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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