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Programmes
Updated on 20 Aug, 2015


Diploma in Value-added Products from Cereals, Pulses and Oilseeds (DPVCPO)

Minimum Duration: 1 Year
Maximum Duration: 4 Years
Course Fee: Rs. 11,000
Minimum Age: No bar
Maximum Age: No bar

Eligibility:

  • 10+2 Senior Secondary Pass Outs (or)
  • Bachelor Preparatory Programme (BPP) from IGNOU
  • 10th pass may enroll simultaneously for the BPP and Diploma programme.  

Programme overview
This programme is developed with financial support of Ministry of Food Processing Industries, Government of India.
 
About the Programme:
The Diploma in Production of Value Added Products from Cereals, Pulses and Oilseeds aims to develop competent human resource in the field of post-harvest management of Cereals, Pulses and Oilseeds and production of value added products from them. It intends to inculcate vocational and entrepreneurial skills to widen employment opportunities, particularly among rural youth and the disadvantaged sections of the society as well as self-employment. It seeks to address the workforce requirements of the food processing industries and focuses on upgrading the knowledge and skills of existing workers in the roller flour mills, rice mills, pulse mills, baking and confectionary industry, oilseeds processing units and ready to eat food along with snack food industry based on Cereals, Pulses and Oilseeds.
 
Objectives:
The main objective of the programme is to:
  •  provide the knowledge & skills for minimizing the post-harvest losses and production of value added food products
  • develop human resource for post-harvest management and for primary/secondary/tertiary processing of Cereals, Pulses and Oilseeds at the production areas/ clusters,
  • develop youth as young entrepreneurs for self-employment through food processing and associated activities,
  •  impart knowledge and technical proficiency in
- Procurement of raw materials,
- Preparation of value added products,
- Prevention of losses in raw and processed produce, 
- Marketing and economical aspects,
- Managing small and medium enterprises
 
Courses

 

Course Code
Course Title
Credits
BPVI-031
Food Fundamentals
4
BPVI-032
Food Microbiology
4
BPVI-033
Milling of Wheat, Maize and Coarse grains
4
BPVI-034
Baking and Flour Confectionery
4
BPVI-035
Paddy Processing
4
BPVI-036
Processing of Pulses and Oilseeds
4
BPVI-037
Food Quality Testing and Evaluation
4
BPVI-038
Entrepreneurship and Marketing
4