You are aware that Food is fundamental to human life, impacting not only physical health, but also social, cultural, and economic aspects. It provides fundamental nutrients in the form of energy (carbohydrates and fat), proteins, minerals, vitamins as well as non-nutrient components (water). These nutrients support health and play a significant role in social and cultural life. Food Science is the study of different food components, including how they behave in various environmental settings and how they are harvested, milled, and exposed to heat, cold, acid, and alkalis. It includes every aspect of producing, handling, processing, distributing, marketing, and consuming food in its final form. Food safety deals with the practices and conditions that are necessary to ensure the safety of food from farm to plate. It encompasses all measures taken to prevent foodborne illnesses, contamination, and ensure that food is handled, prepared, and stored in a manner that reduces risks.

Block 1 is about ‘Food Fundamentals’. This block covers the essential concepts and principles related to food, its nutritional value, and its role in maintaining health and well-being. Understanding food fundamentals is crucial for making informed dietary choices that promote health and well-being. Thus, broad ranges of topics are discussed in this block i.e. Food and Human Health, Food Constituents and Properties, Common Food Groups, and Other foods.

Block 2 deals with ‘Food Assimilation and Disorders’. Food assimilation refers to the process by which the body absorbs and utilizes nutrients from the food we eat. This involves several stages, including digestion, absorption, transport, and metabolism. Disorders of food assimilation can lead to various health issues including malnutrition or nutrient imbalances. Understanding these processes and related disorders is essential for maintaining good health. There are four units in this block viz. food digestion and assimilation, anti-nutritional factors, toxins and chemical contaminants, protein and energy disorders and mineral vitamin and metabolic disorders.

Block 3 covers ‘Food Nutrition and Quality’. Food nutrition involves the study of nutrients in food and how they impact the body, while food quality encompasses the characteristics that make food safe, palatable, and nutritious. This block has two units viz. food attributes and changes in food during handling and processing.

Block 4 covers ‘Fundamentals of Food Safety and Quality’.Food safety and quality are fundamental aspects of food science that ensure the food we consume is safe, nutritious, and meets the standards for consumption. These fundamentals encompass a wide range of practices, regulations, and technologies designed to protect consumers from foodborne illnesses and ensure that food products are of high quality. This block throws light on the basics of food safety and quality, food hazards, food spoilage and the role of national and international organizations.

Block 5' deals with the self-performing Activities Manual'' related to the preparation of Food Pyramid, visit to a local market and identification of different functional foods, selection of packed food products and understanding their nutritional facts, importance of dietary pattern for a single day and comparison with the reference balanced diet, preparation of chart of the disorders caused by the excess or deficiency of macro and micronutrients, preparation of a chart of the process of digestion of food, absorption and transportation of nutrients, gathering information on organic/traditional food products and calculation of the Body Mass Index (BMI).

Course Objectives:

• justify the importance of different nutrients and different food groups inhuman health;
• explain the concepts related to food digestion and assimilation, foodsafety, and quality control/assurance;
• identify the food attributes, nutrient disorders, common food hazards,
• food-borne illnesses and role of organizations in food safety;
• describe the changes in food produce during harvest, processing, storageand transportation; and
• formulate measures/strategies to prevent/control nutrient disorders, food hazards, food spoilage and food-borne illnesses.

Food chemistry and nutrition are interconnected fields that deal with the study of food components, their molecular composition and their effects on human health and wellness. Food chemistry focuses primarily on the chemical processes and interactions of all biological and non-biological components of foods viz. moisture, carbohydrates, lipids, proteins, vitamins, and minerals. Nutrition, on the other hand, examines how these components influence human physiology, health, and dietary needs. Nutrition also investigates how these nutrients affect human health, focusing on how the body uses food substances for energy, growth, repair, and overall maintenance.

Food chemistry is vital for understanding how nutrients interact during digestion and are absorbed by the body. For instance, fat-soluble vitamins require lipids for absorption, while dietary fibre can impact glucose absorption and cholesterol levels. Nutrition explores how the body metabolizes the chemical components of food and utilises them for health maintenance.

Block 1: ‘Food Chemistry-I’ deals with the fundamentals of food chemistry including the major nutrients required by the human body. Carbohydrates, proteins, and water are the fundamental components of human nutrition. Water, essential for hydration, regulates body temperature and facilitates cellular functions. Carbohydrates provide energy, while proteins build and repair tissues. A delicate balance of these macronutrients is essential for our well-being. This block has 4 units viz. Basics of Food Chemistry; Water; Carbohydrates; and Proteins.

Block 2: ‘Food Chemistry-II’’ covers the aspects related to lipids and minor nutrients. Beyond carbohydrates, proteins, and water; lipids, minerals, vitamins, and enzymes play critical roles in human nutrition. Lipids provide energy and support cell structure, while minerals and vitamins facilitate various bodily functions. Vitamins enable energy production, immune function, and tissue growth. Minerals support bone health, fluid balance, and nerve function. Enzymes, biological catalysts, facilitate chemical reactions essential for life. Understanding these micronutrients and bioactive compounds is vital for maintaining optimal health, preventing deficiencies, and promoting overall well-being. This block has 4 units viz. Lipids; Minerals; Vitamins; and Enzymes.

Block 3: ‘Basic Nutrition’ deals with the science of nutrition. Nutritional aspects encompass the impact of nutrients on health, disease prevention, and optimal functioning. Nutritive value refers to the quantitative and qualitative assessment of nutrients in foods. Metabolism of nutrients involves the complex processes of digestion, absorption, utilization, and excretion. Understanding these dynamics is essential for appreciating how nutrients interact with the human body, influencing energy production, growth, maintenance, and overall health. This knowledge will inform you about the dietary choices and nutrition interventions. You will be learning about these aspects from the four units viz. Nutritional Aspects; Nutritive Value of Agricultural Produce; Nutritive Value of Animal Produce; and Metabolism of Nutrients.

Block 4: ‘Food Additives’ will introduce you to the common food additives used in food industry. Food additives are substances intentionally added to food products to enhance their quality, safety, and appeal. These additives serve various functions, including preservation, flavour enhancement, texture modification, and colouration. Common food additives include preservatives, sweeteners, flavouring, and colouring agents. While some additives are naturally derived, others are synthetic. Understanding the role, benefits, and potential risks of food additives is crucial for ensuring food safety, quality, and regulatory compliance. Two units viz. Food Additives – I and Food Additives – II form part of this block.

Block 5: ‘Activities Manual’ related to food chemistry and nutrition. This Activities Manual is a carefully crafted resource designed to engage and inspire learners, fostering learning, and skill development. This comprehensive guide offers a diverse range of activities related to changes during dry heating of sugar; preservatives used in different food products; changes in physical state of egg during boiling; changes in colour, texture and odour during roasting of semolina and Gram flour; changes due to rancidity of oil; preparation of a collage of Vitamin A rich foods; preparation of a chart showing inter-relationship between the metabolism of carbohydrates, lipids and proteins; and preparation of curd.

Block 6: ‘Practical Manual’. It is a step-by-step guide designed to equip learners with the essential skills and knowledge required in food chemistry and nutrition. With a focus on application and implementation, the manual enables users to develop and refine their skills, bridging the gap between theory and practice. Learners will gain knowledge and competence by performing experiments in this manual viz. preparation of standard solution; collection and preparation of food sample for chemical analysis; determination of moisture content, sugar content, protein content, fat content, ash content, acidity and pH, gluten content in wheat flour and specific gravity of oils and fats.

Course Objectives:

• summarize the occurrence, structure, classification, properties, andapplication of the important nutrients required by human beings for theirwell-being;
• discuss the nutritive value of different food produce and the metabolismof nutrients in the human body;
• recognize the common food additives used in the food industry and theiruses;
• perform activities related to chemical changes during production andprocessing of food; and
• estimate the major nutrients and chemical parameters in the food samples.

Food Microbiology and Toxicology is a vital field that focuses on understanding microorganisms and toxic substances in food, ensuring safety from farm to fork. Food microbiology studies the role of microbes in food spoilage, preservation, fermentation, and disease, emphasizing the control of foodborne pathogens. Toxicology examines harmful chemicals, natural toxins, and contaminants that may pose health risks when present in food. Together, these disciplines help protect public health by identifying hazards, setting safety standards, and guiding food safety practices. This course equips learners with essential knowledge to detect, analyse, and manage microbiological and toxicological risks in the food supply chain.

In Block 1 is about “Basics of Food Microbiology”. It consists of 3 units viz. Introduction to Food Microbiology, Characteristics of Microorganisms and Food spoilage by microorganisms. This block introduces you to the fundamentals of food microbiology, focusing on the role of microorganisms in food systems. It explores their classification, nomenclature, and key characteristics, highlighting both beneficial and harmful microbes. Special attention is given to how microorganisms cause spoilage in various foods, including meat, milk, cereals, and vegetables. By studying these basics, learners will develop a strong foundation to understand microbial behaviour in foods, enabling them to appreciate both challenges and opportunities in food safety and preservation.

Block 2 deals with the “Culture, Growth and Detection of Microorganisms”. There are 3 units in this block i.e. Culture of Microorganisms; Growth and Isolation of Microorganisms; and Detection and Enumeration of Microorganisms. This block provides insights into the growth requirements and methods for isolating and detecting microorganisms in food. It covers essential factors affecting microbial growth, such as pH, water activity, and nutrient availability, along with culture media preparation, inoculation techniques, and incubation. Various microbiological enumeration and detection methods are introduced, including staining, plate counts, and advanced nonculture techniques. By mastering these principles, learners will gain practical knowledge essential for identifying and quantifying microorganisms, which is critical for food quality assurance and safety monitoring.

Block 3 is about “Uses and Control of Microorganisms in Food”. It has 5 units viz. Food Fermentation; Control of Microorganisms - I; Control of Microorganisms – II; Role of Biotechnology in Food Industry; and Antimicrobial Resistance. This block highlights both the beneficial applications and control measures of microorganisms in food. Learners will study food fermentations and their role in producing functional foods like probiotics and prebiotics. It also examines microbial control strategies such as chemical preservatives, dehydration, thermal processing, chilling, and freezing. Further, the block introduces biotechnology in food production and addresses antimicrobial resistance challenges. Together, these topics provide a balanced view of how microorganisms can be harnessed for food innovation while ensuring safety through effective preservation techniques.

In Block 4, basic information about the “Food-Related Diseases” is covered. This block which has 3 units viz. Food-borne Diseases; Bacterial Food Infections; and Food Intoxication explores the wide range of diseases linked to food consumption, emphasizing their causes and impacts on public health. It introduces bacterial, viral, fungal, prion, and parasitic food-borne diseases and outlines methods for investigating outbreaks. Learners will also study bacterial infections such as salmonellosis, cholera, and listeriosis, alongside food intoxications caused by toxins, mycotoxins, and botulism. By understanding the mechanisms of these diseases, you will appreciate the importance of prevention, hygiene, and control measures in safeguarding food systems and consumer health.

Block 5 “Food Toxicology” has 2 units viz. Introduction to Food Toxicology; and Agricultural & Industrial Contaminants in Foods. This block examines the principles of food toxicology, focusing on toxins and contaminants that impact human health. It covers natural toxins of plant and animal origin, chemical contaminants, microbial metabolites, and industrial pollutants. You will learn about the toxic food additives, residues from pesticides and veterinary drugs, and toxicants formed during processing, such as acrylamides and trans fats. By exploring these issues, this block equips you to recognise potential hazards in food, evaluate risks, and understand strategies for reducing toxic exposure in food systems.

Block 6 deals with the self-performing “Activities Manual”. This block provides hands-on activities designed to reinforce theoretical learning through observation and practice. You will undertake self-performing activities related to microbial spoilage in bread and milk; assessing the shelf life differences in fresh produce and investigate food safety issues like pesticide residues and food-borne diseases. Activities also encourage surveys, market research on probiotics, and comparisons of food packaging and preservation techniques. By engaging in these tasks, you will bridge theoretical knowledge with real-world scenarios, developing analytical skills and a deeper understanding of microbiological and toxicological concepts in food.

Block 7 is a “Practical Manual”.It focuses on essential laboratory skills required in food microbiology. It introduces learners to microscope use, sterilization, and staining methods, along with preparation of media, inoculation, and incubation techniques. Practical exercises include microbial enumeration, isolation, and analysis of food and water samples. Learners will also gain experience in fermentative preparation of products like dahi and quantitative methods such as standard plate counts and MPN tests. These practical sessions ensure that you develop competency in laboratory practices, vital for careers in food safety and research.

Course Objectives:

• Describe the fundamental concepts of food microbiology by identifyingimportant microorganisms, their characteristics, and their role in foodspoilage and preservation;
• Demonstrate the ability to culture, isolate, detect, and enumerate microorganisms using standard laboratory methods and modern microbiological techniques;
• Apply microbial control measures such as chemical, thermal, andbiotechnological interventions to enhance food safety, shelf-life, andnutritional quality;
• Analyse the causes, symptoms, and mechanisms of food-related diseases,including infections and intoxications, to recommend effective preventionand control strategies;
• evaluate food toxicology principles by classifying natural, chemical, andindustrial contaminants, and assessing their impact on human health andfood safety;
• Perform practical experiments and activities to observe microbial growth,food spoilage, and preservation methods, thereby linking theoreticalknowledge with real-life food systems; and
• Develop laboratory skills by practising microscopy, staining, inoculation,enumeration, and sample analysis techniques to build competence in food microbiology and toxicology research.

Post-harvest management refers to the practices and processes involved in handling food produce after it has been harvested, with the goal of maintaining its quality, extending shelf life, and minimizing losses. It encompasses a wide range of activities, including cleaning, sorting, grading, packaging, storage, and transportation. In many developing countries, substantial food losses occur during the post-harvest period attributed to various factors including inadequate handling, improper storage, pest infestations, microbial spoilage, and lack of appropriate processing technologies. Effective post-harvest management strategies involve implementing proper harvesting techniques, immediate pre-cooling, careful sorting and grading, appropriate packaging, and controlled storage environments.

Block 1 is about ‘Food Physiology’.This block covers the concepts of Food Physiology.Food physiology examines the biological processes that affect food from growth to consumption. It covers growth, maturation, ripening, and senescence, along with physiological disorders like enzymatic browning, shrivelling, or wilting. Understanding these processes is crucial for optimizing food quality, shelf life, and minimizing losses during post-harvest handling.This block has 3 units viz. Introduction to Food Physiology; Growth, Maturation, Ripening and Senescence; and Physiological Disorders.

Block 2 deals with ‘Post-Harvest Management’. Post-harvest management principles focus on preserving quality and reducing losses in fruits and vegetables. Key causes of losses include improper handling, environmental factors, and physiological changes. Post-harvest treatments, like refrigeration, packaging, and chemical treatments, help extend shelf life, minimize spoilage, and maintain nutritional and sensory quality during storage and transport.There are three units in this block viz. Principles ofPost-Harvest Management; Causes of Pre- and Post-Harvest Losses of Fruits and Vegetables; and Post-Harvest Treatments.

Block 3 covers ‘Storage, Transportation and Marketing’. Storage of food produce involves techniques to maintain freshness and prevent spoilage, such as controlled atmosphere or refrigeration. Transportation ensures safe delivery to markets, addressing factors like temperature and handling. Market and market mechanization focus on improving efficiency through modern technologies, facilitating quicker, cost-effective distribution, and reducing post-harvest losses. This block has three units viz. Storage of Food Produce; Transportation of Agricultural Produce; and Market and Market Mechanization.

Block 4covers ‘Post-Harvest Management of Fruits and Vegetables’. Harvesting and minimal processing focus on carefully collecting and preparing fruits and vegetables to preserve their quality. Primary processing involves cleaning, peeling, and cutting to make produce ready for consumption or further processing. Drying and dehydration are key techniques for extending shelf life by removing moisture, preventing microbial growth and spoilage. This block having 3 units throws light on Harvesting and Minimal Processing; Primary Processing of Fruits and Vegetables; and Drying and Dehydration of Fruits and Vegetables.

Block 5 is about ‘Milk Collection, Transportation and Storage’. Milk collection and transportation focus on gathering milk from farms and delivering it safely to processing plants while maintaining hygiene and quality. Milk reception involves inspecting and testing contaminants. Chilling and storage are critical for preserving freshness, preventing bacterial growth, and ensuring the milk remains safe for consumption and processing. Thus, a broad range of topics are discussed in this block under 2 units viz. Milk Collection and Transportation; and Milk Reception, Chilling and Storage.

Block 6 deals with ‘Post-Harvest Management of Cereals, Pulses and Oilseeds’. Harvesting, transportation, and reception of raw materials like cereals, pulses, and oilseeds focus on efficient collection and delivery to processing facilities. Primary processing involves cleaning, milling, or pressing to prepare these products for consumption. Proper storage is essential to preserve quality, prevent spoilage, and maintain nutritional value until further use. There are two units in this block viz. Harvesting, Transportation and Reception of Raw materials; and Primary Processing and Storage.

Block 7 deals with the self-performing “Activities”related to survey on the arrival trends of fruits and vegetables in a local mandi or market; collection of disease specimens of any four fruits and vegetables; estimation of physical loss in selected vegetables at wholesale, retail, and consumer levels; visit to a cooperative milk collection centre or a local dairy plant and study the milk reception and platform testing; separation and quantification of the parts of fruits; preparation of a report on monthly arrival of major fruits and vegetables; and preparation of a report on cold chain infrastructure existing in your district or state.

Course Objectives:

• Differentiate between the stages of growth, maturation, ripening, and senescence in various food commodities;
• Identify common physiological disorders in fruits and vegetables and their underlying causes;
• Apply the basic principles of post-harvest management to maintain food quality and reduce losses;
• Develop suitable strategies to mitigate losses at different stages of the post-harvest chain;
• Select appropriate storage methods for different types of food produce, considering factors like temperature, humidity, and atmospheric composition; and
• Design effective transportation systems for agricultural produce, minimizing damage and spoilage.

Food Safety and Quality Assurance is a vital discipline that protects consumer health and ensures the integrity of the food supply chain. With increasingly complex and globalized food systems, strong safety mechanisms, regulatory standards, and quality management systems are essential. This course introduces key principles of food safety, including food hazards, food-borne illnesses, and factors affecting food quality, emphasizing their importance for public health, trade, and consumer trust.

Learners can gain an overview of national and international food safety laws and standards, exploring the roles of FSSAI, BIS, AGMARK, Codex Alimentarius, ISO, and other regulatory bodies. The course covers India’s regulatory ecosystem, import–export requirements, voluntary and retail standards, and global best practices. It also examines modern quality management tools such as ISO 9001, ISO 22000, HACCP, TQM, and food defence systems like VACCP and TACCP. Through activities and practical experiments, the course builds analytical skills and awareness of real-world challenges. By completion, learners will understand food safety frameworks, evaluate hazards, interpret standards, meet legal requirements, and effectively contribute to food safety management in various settings.

Block 1 is about “Fundamentals of Food Safety”. This block provides the essential foundation of food safety, explaining why safe food is crucial for public health, trade, and consumer confidence. It introduces the basic concepts and principles of food safety and food quality, clarifying the distinction between them. Learners will explore key concerns affecting food safety, including food hazards, spoilage, water quality, and food-borne illnesses. The block also covers high-risk foods, the importance of temperature control, and the key requirements for safe food production. By the end, learners will understand the factors that make food unsafe and the preventive measures needed to protect consumers. This block has two units viz. Concept of Food Safety and Quality; and Hazards in Food and their management.

Block 2 deals with the “National Food Safety Laws and Standards”.This block offers a comprehensive overview of India’s national regulatory ecosystem for food safety. It introduces the key organisations responsible for food regulation, certification, and quality assurance, such as FSSAI, AGMARK, BIS, APEDA, and various commodity boards. Learners will study the evolution of food safety laws in India, with emphasis on the Food Safety and Standards Act (FSSA), 2006, and its related regulations. The block also explains India’s food categorisation system, efforts to harmonise with global standards, and the roles and functions of major national agencies. In addition, it outlines the legal framework for food export and import, including quarantine rules, customs requirements, and the responsibilities of export promotion bodies. By the end, learners will be able to interpret and apply national regulatory requirements across different sectors of the food industry. There are three Units in this Block viz. National Organizations involved in Food Safety; Indian Food Safety Law Ecosystem; and Export and Import Laws and Regulations.

In Block 3,basic information about the “International Food Safety Laws and Standards” is dealt with.Block 3 introduces learners to the global landscape of food safety, highlighting the need for international cooperation and harmonised standards in global trade. It covers major international standard-setting organisations such as Codex Alimentarius, ISO, AOAC, IDF, ASTM, and WOAH, explaining their roles in strengthening global food safety. The block also discusses key retail and voluntary standards, including BRC, IFS, SQF, Global GAP, GHP, GMP, and the GFSI benchmarking framework. In addition, learners can explore international policies and agreements that guide global food trade, such as the SPS and TBT agreements under the WTO. By understanding these global systems, learners gain insight into how international standards shape national regulations, promote fair trade, and ensure consumer protection worldwide. This Block having three Units throws light on International Food Standard Developing Bodies; Retail and Voluntary Standards; and Other Policies and Agreements.

Block 4deals with the “International Food Regulatory Bodies”. ThisBlock focuses on the regulatory frameworks and food safety authorities operating in different regions of the world. It explores the roles, functions, and structures of major regulatory bodies across America, Oceania, South-East Asia, and Europe. These include USFDA (USA), CFIA (Canada), FSANZ (Australia/New Zealand), EFSA (European Union), SFDA (Saudi Arabia), BSFA (Bahrain), FDA-Thailand, MFDS (Korea), FSQD-Malaysia, FSA (UK), NVWA (Netherlands), BVL (Germany), and AESAN (Spain). By examining these systems, learners gain insights into how countries implement food legislation, respond to risks, perform surveillance, and protect consumers. This comparative understanding helps learners appreciate global diversity in food safety approaches and strengthens their ability to interpret international regulatory requirements in the context of trade and compliance. This Block has three Units viz. America and Oceania; South-East Asia; and European Union.

Block 5 is about “Management Systems for Safe Food”. The principles and applications of modern quality and food safety management systems are discussed in detail. It introduces quality management concepts, with a focus on ISO 9001 and its clause-wise structure, helping learners understand how quality systems are designed and implemented. The block also explains the Food Safety Management System (FSMS) framework under ISO 22000, highlighting its relationship with HACCP principles and the ISO 22000 family of standards. Learners will also explore Total Quality Management (TQM), continuous improvement tools such as Kaizen, statistical quality control, and occupational safety and health management. Finally, the block covers food defence concepts such as food adulteration, fraud detection, surveillance systems, VACCP, and TACCP. This block equips learners with the skills needed to apply systematic, standardised approaches to ensuring consistent food quality and safety in real-world operations. Thus, a broad range of topics are discussed in this Block under four Units viz. Quality Management; Food Safety Management System; Total Quality Management and Food Safety Surveillance and Food Defence.

Block 6 deals with the self-performing “Activities Manual”. It presents a set of structured activities designed to reinforce the theoretical knowledge gained throughout the course. These activities enable learners to practically engage with topics such as food hazards, national and international safety organisations, food safety incidents, allergen identification, adulteration testing, oil quality monitoring, and food fraud investigations. By performing these hands-on tasks, learners develop analytical thinking, observational skills, and practical understanding of food safety issues in both household and industrial contexts. The activities also form part of the continuous evaluation component and are essential for applying theoretical concepts to real-life food safety challenges.

Block 7 is a “Practical Manual”. It offers practical exposure to key food safety and quality concepts through hands-on exercises and field-based tasks. Learners will visit food establishments, identify GMP and GHP compliance requirements, study legal standards for specific food products such as dairy and meat, and prepare process flow diagrams for food processing units. The block also includes exercises on understanding international standards for food products across countries. These practical sessions are crucial for skill development, enabling learners to observe food safety practices in real settings and apply regulatory and quality assurance knowledge effectively. The practical component forms an important part of the course evaluation and prepares learners for professional roles within the food industry.

Course Objectives

• Understand the fundamental concepts and principles of food safety, food quality, and the importance of safe food production;
• Identify and classify various food hazards (physical, chemical, biological, and allergens) and describe their control and management;
• Explain the national food safety governance structure and interpret key regulations, including FSSA 2006 and associated standards;
• Discuss major international food safety laws, agreements, and standard-setting bodies, and compare global regulatory frameworks;
• Apply quality management systems such as ISO 9001, ISO 22000, FSMS, HACCP, and TQM to ensure food safety and quality;
• Analyse food safety incidents, food fraud cases, and surveillance mechanisms, and understand their implications for public health;
• Perform activities that link theoretical learning to practical understanding of hazards, regulatory requirements, and food quality issues;
• Gain exposure to real-world food safety practices through practical tasks such as identifying GMP/GHP requirements, flow chart preparation, and studying legal standards for different food products.

Processing of Agricultural Produce is a core course that focuses on scientific and technological interventions used to convert raw agricultural commodities into safe, stable, nutritious, and marketable products. Agricultural processing plays a vital role in reducing post-harvest losses, improving shelf life, enhancing value addition, and ensuring food security. The course integrates principles of food processing, preservation, quality control, and supply chain management across major commodity groups such as fruits, vegetables, cereals, pulses, oilseeds, plantation crops, spices, and honey.

This course equips you with conceptual understanding and practical insights into traditional and modern processing techniques, quality evaluation, and value addition of agricultural produce. Emphasis is placed on small-scale, household, and industrial-level processing relevant to Indian conditions, thereby supporting entrepreneurship, rural development, and agro-based industries.

The course is divided into six blocks, each consisting of logically sequenced units.

Block 1 is about “Introduction to Processing”. It consists of 3 units, viz. Overview of Processing; Quality Characteristics and Parameters of Raw Materials; and Food Supply Chain Management. This block introduces learners to the fundamental concepts and significance of the processing of agricultural produce. It explains why processing is essential for extending shelf life, reducing post-harvest losses, improving food safety, and enhancing market value. The block familiarises learners with the aims and historical development of food processing, types of processing, and principles of food preservation, including traditional methods still relevant today. It also emphasises the importance of quality characteristics of raw materials and how physical, chemical, and microbiological parameters influence processing outcomes. In addition, this block introduces food supply chain management, highlighting logistics, storage, transportation, and distribution systems that ensure efficient movement of processed products from farm to consumer. Together, the units in this block provide a strong foundation for understanding subsequent commodity-specific processing techniques.

Block 2 deals with the “Processing of Fruits and Vegetables”. There are 3 units in this block, i.e. Fermentation of Fruits and Vegetables; Fruit-Based Alcoholic Beverages; and Canning of Fruits and Vegetables. This block focuses on the processing and preservation of fruits and vegetables, which are highly perishable agricultural commodities. It introduces fermentation as an important traditional and modern preservation technique that enhances the nutritional value, safety, and sensory quality of fruits and vegetables. The block also covers fruit-based alcoholic beverages, detailing the role of microorganisms, factors influencing product quality, and technological aspects of beverage production. In addition, canning of fruits and vegetables is discussed as a widely used commercial preservation method, including principles, processing steps, container types, and spoilage issues. By studying this block, learners will understand how appropriate processing technologies help in value addition, waste reduction, and year-round availability of fruits and vegetables.

Block 3 is about “Processing of Cereals and Coarse Grains”. It has 3 units, viz. Processing of wheat and paddy; Processing of Maize; and Refining of Coarse Grains. This block deals with processing technologies applied to cereals and coarse grains, which form the staple diet of a large population. It explains the importance of milling and refining in improving edibility, digestibility, and consumer acceptability of grains. The block covers processing of wheat and paddy, including milling and parboiling practices, along with maize processing through dry and wet milling methods. Refining of coarse grains such as sorghum, pearl millet, ragi, barley, and oats is also discussed, highlighting debranning, grinding, and sieving techniques. By understanding these processes, learners will appreciate how processing enhances nutritional quality, shelf life, and utilisation of cereals and coarse grains in diverse food products.

In Block 4, basic information about the “Processing of Pulses and Oilseeds” is covered. This block, which has 2 units, viz. Processing of Pulses; and Processing of Oilseeds introduces the processing of pulses and oilseeds, which are important sources of protein and edible oils. It explains traditional and commercial methods of pulse milling, production of value-added products such as besan, papad, puffed pulses, and soy-based products. The block also covers processing of oilseeds, including mechanical and solvent extraction of oils, refining of edible oils, and utilisation of oil cakes. Through this block, learners gain knowledge of processing techniques that improve nutritional quality, reduce anti-nutritional factors, and enhance the economic value of pulses and oilseeds, supporting food security and agro-based industries.

Block 5 “Processing of Plantation Crops and Honey” has 4 units, viz. Processing of Coffee and Tea; Processing of Spices and Condiments; Processing of Nuts; and Processing of Honey. This block focuses on the processing of plantation crops and honey, which contribute significantly to agricultural exports and rural livelihoods. It covers the processing of coffee and tea, including primary processing methods, fermentation, drying, grading, and quality evaluation. The block also discusses post-harvest handling and processing of spices and condiments, development of value-added spice products, and innovative processing methods. Processing of nuts such as coconut and cashew is explained with emphasis on oil extraction, roasting, shelling, and packaging. In addition, honey processing is covered, including extraction, purification, storage, grading, and marketing. This block enables learners to understand value addition and quality management in high-value agricultural commodities.

Block 6 deals with the self-performing “Activities Manual”.This block is designed to provide hands-on learning experiences that complement the theoretical concepts covered in the course. It includes self-performing activities such as surveys, market visits, identification of locally processed products, preparation of fermented foods, and documentation of processing practices. These activities encourage learners to observe, analyse, and apply processing principles in real-life situations. By completing the activities in this block, learners will strengthen their practical understanding, develop analytical and observational skills, and bridge the gap between theory and practice in the processing of agricultural produce.

Course Objectives

• Explain the principles, aims, and methods of processing and preservation of agricultural produce;
• Identify quality characteristics and deterioration factors of raw agricultural materials;
• Apply appropriate processing techniques for fruits, vegetables, cereals, pulses, oilseeds, spices, plantation crops, and honey;
• Understand processing operations such as milling, fermentation, canning, oil extraction, and refining;
• Analyse supply chain and logistics management for processed agricultural commodities; and
• Develop practical skills through activities related to processing, value addition, and market analysis.