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COURSES
OUT LINE OF COURSE CONTENT :
COURSE III : ANALYTICAL METHODS IN GRAIN PROCESSING TECHNOLOGY
Introduction to Post harvest technology of food grains
Infestation control in food grains storage and pesticide residue analysis
Rice brand analysis
Paddy parboiling : principles, methods and estimation of soaking loss
Paddy ageing, curing and analysis for cooking quality
Laboratory analytical methods for food grain quality
Chemical and nutritional properties of cereals, pulses and oilseeds and analytical methods
Food products development - Extrusion and value addition
Aflatoxins and detoxification
Principles and methods of handling hi-tech equipment like Gas Chromatography - Mass spectrometer, HPLC, HPTLC and ICP.
COURSE IV : Food Grain Preservation and Food Products Development
Harvest and threshing of paddy
Preservation of paddy and straw
Food grains handling and storage
Nutritional aspects of food grains
Food products development and value addition
Pulse processing technologies
Entrepreneurship development with grain processing
Visit to food processing enterprises and fabrication units
Introduction to Post harvest technology of food grains