Fruits & Vegetables Processing Online Course | Entrepreneurship and Skill Development Institute

Make the best use of local fruits and vegetables by processing

Duration 3 Weeks
Batch Start Will inform you soon
Fees 6600/- Live Online
Duration : 3 Weeks
Batch Start : Will inform you soon
Fees : 6600/- Live Online

About Program

The Indian food industry is expanding rapidly and is growing its influence on the global food trade. There is a huge demand for various types of fruit powders, pulps, vegetable pastes, and other products. So, let's learn how to process fruits and vegetables, increase their storage period, and add value to them. Also, learn how to give them a commercial look to increase their demand in the market!

We provide live demonstrations on the processing of various fruits and vegetables.

About Program

The Indian food industry is expanding rapidly and is growing its influence on the global food trade. There is a huge demand for various types of fruit powders, pulps, vegetable pastes, and other products. So, let's learn how to process fruits and vegetables, increase their storage period, and add value to them. Also, learn how to give them a commercial look to increase their demand in the market!

We provide live demonstrations on the processing of various fruits and vegetables.

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Watch latest Webinar

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Syllabus

  • The technology of extraction of pulp & juices from different types of fruits.
  • Methods of Preparation of Sauces and Beverages
  • Fruit beverages: Squashes, syrups, nectars, RTS, crushes, cordial, etc.
  • Fruit beverages- definition and classification, method of preservation (with special emphasis on pasteurization, use of chemical preservatives, role of various ingredients)
  • Chutney and sauces- definition, method of preservation, steps in preparation of chutney and sauces.
  • Definition and objectives, selection of fruits and vegetables, method of preservation, steps of canning fruits and vegetables (with special emphasis on blanching, exhausting, and heat processing), spoilage of canned foods
  • Preservatives - types, properties & applications
  • Jam, Jelly, and Marmalade, - definition, the role of pectin, and theory of gel formation, method of preservation, steps of preparation, packaging
  • Preparation of tomato juices, puree, sauces, ketchup, soup, paste, chutney, etc
  • Production Process of ginger paste & garlic paste
  • Definition and objectives, the difference between freezing and refrigeration, systems of refrigeration, method of preservation, steps in freezing fruits and vegetables
  • IQF (Individual quick freezing technology)
  • Food processing unit set-up & requirements
  • Types of machinery used in processing unit - Small scale & Industrial scale
  • Various research institutes in the food processing sector
  • Reasons for food spoilage & preservations methods
  • Types of dehydration techniques
  • Various applications of Dehydration
  • Dehydration definition and objectives, method of preservation, factors affecting rate of drying
  • Types of dehydrators (air convection, drum, freeze, and vacuum dryers) steps in the dehydration of fruits and vegetable
  • Concentration- definition and objectives, techniques
  • What is Osmotic Dehydration?
  • Type of Osmotic agent
  • Food Applications of Osmotic Dehydration Process.
  • Various types of machinery
  • Importance and application of Dehydration, Dehydration plant layout, Processes involved ( Raw material, sourcing, Sorting, cutting, pretreatment, pulverizing, packing etc.)
  • Various types of Dehydrators
  • Various applications such as Ready to Eat, Powders, Dry Foods etc
  • Above practical includes a demonstration of pre-processing and pretreatment and loading in a Dehydration Machine
  • Selection Criteria for Setting Dehydration Plant
  • Project costing for home and industry scale
  • Market for Dehydrated products.
  • Registration and license requirements for the Dehydration Industry
  • Raw Material suppliers and marketing plan preparation
  • Branding and Marketing
  • How does branding help?
  • What is your Vision / Mission statement?
  • Licences Requirements & Compliances for Food Industry
  • Food Safety, Personal hygiene, FSSAI
  • Govt. Schemes for Food Sector
  • Project Report Preparation
  • Export opportunities for Spice Products
  • Formalities & licenses for export
  • Sales & Marketing Strategies
  • How to build a Retailer & Distribution Network
  • How to start a business?
  • Project Selection
  • How to do a market survey?

syllabus

    Week 1: Food Processing

  • Day 1: Fruit Pulp & Juice Production Technology and Processing Methods
    • Extraction of Pulp and juices from Fruits - Mango, Guava, Custard Apple, Papaya, Pomegranate.
    • The technology of extraction of pulp & juices from different types of fruits.
    • Pulp & Juice production machinery & unit setup.
    • Various Packing methods for fruit pulp & Juices - Canning, Aseptic bag packing, bottling etc.
  • Day 2: Production of various beverages from fruits
    • Methods of Preparation of Sauces and Beverages - Squashes, syrups, nectars, RTS, crushes, cordial, carbonated beverages etc.
    • Various types, properties & production method & plant setup.
    • Packaging & preservation, methods to increase shelf life of fruit beverages.
  • Day 3: Minimal processing of fruits & vegetables
    • Minimal processing - Application, Importance & types
    • Various processes Involved - Sorting, Washing, Cutting/peeling/trimming, Treatment (Surface drying, UV & chemical treatments), weighing, packing, cold storage etc.
    • Machinery & Treatments for minimal processing
    • Storage & preservation methods of minimally processed food
  • Day 4: Production of Jam, Jelly, Ketchup, Puree & other value-added products.
    • Jam, Jelly, and Marmalade - definition, steps of preparation, role of pectin, theory of gel formation, method of preservation, types of preservatives, packaging, storage
    • Preparation of tomato juices, puree, sauces, ketchup, soup, paste, chutney, etc
    • Production Process of ginger paste & garlic paste
  • Day 5 : Refrigeration and Freezing:
    • Definition and objectives, the difference between freezing and refrigeration, systems of refrigeration, method of preservation, steps in freezing fruits and vegetables
    • IQF (Individual quick freezing technology)
    • Important parameters to be considered in IQF, Blanching
  • Day 6: Varios types of Pickles & it’s Production
    • Overview, Scope & market size of pickle Industry
    • Production methods of various pickles - Mango, lemon, chilly, Amla, papaya etc.
    • Various Ingredients, preservatives & methods to increase shelf life of pickles
    • Types of packaing & storage
  • Day 7: Food Processing Unit Setup, Machinery & various research Institutes:
    • Machinery required for Food processing units:
    • Food processing unit set-up & requirements
    • Types of machinery used in processing unit - Small scale & Industrial scale
    • Various research institutes in the food processing sector

    Week 2: Food Dehydration:

  • Day 1: Introduction to Dehydration Process:
    • Market overview & scope of dehydration
    • Various food preservation methods - pasteurization, addition of chemicals, freezing, drying, carbonation, radiation
    • Various applications of dehydration technology - Flakes, powders, Ready-to-cook, frozen products etc
  • Day 2: Dehydration Plant Set-up & Processes involved
    • Selection Criteria for Setting up of Dehydration Plant.
    • Activities in Dehydration plant - Raw material, Sorting, cutting, cleaning pretreatment, dehydration, pulverizing, packing, storage etc.
    • Pretreatment & Pre-processing before dehydration.
    • Parameters of dehydration process - Temperature, rate of drying, moisture content etc.
  • Day 3: Different Types of Dehydration Techniques & dryers
    • Types of Dehydration techniques - Sun drying, Air convention, freeze drying, spray drying, vacuum drying etc.
    • Types of dehydrators - Tray dryer, Spray dryer, Drum Dryer, vacuum dryer, tunnel dryer, Freeze dyrer
    • Various factors affecting rate of drying.
    • Methods of dehydration of fruits & vegetables.
  • Day 4: Practical on How to Dehydrate Fruits & Vegetables:
    • Above practical includes a demonstration of preprocessing, pretreatment and loading in a Dehydration Machine
  • Day 5: Dehydration of various fruits & vegetables
    • Steps to follow for fruit dehydration - Candid Mango & Papaya, Onion & Ginger Powder, Papaya & banana chips etc.
    • Different applications in vegetable products - Moringa Powder, Wheatgrass Powder, Spinach powder, fenugreek powder etc.
    • Dehydration Project Costing with different Case Studies.
  • Day 6: Steps to Start Dehydration Business
    • Product Selection criteria for dehydration business
    • Project costing for home-scale & Industry-Scale unit
    • Registration and license requirements for the dehydration Industry.
    • Raw Material suppliers & Marketing plan preparation
    • Marketing plan for various dehydrated vegetable products
  • Day 7: Quality Standard for Dehydrated Products:
    • Quality Standards for export & local Market of dehydrated products
    • HACCP system & food safety regulations
    • ZED (Zero Defect Zero Effect) Scheme & practices for MSME
Bonus Week About Business
  • Mr. Aniruddha Suryawanshi
    • Branding and Marketing
    • How does branding help?
    • What is your vision / Mission statement?
  • Mr. Satish Deshmukh
    • Licences Requirements & Compliances for Food Industry
    • Food Safety, Personal hygiene, FSSAI
  • Mr. Aditya Maheshwari
    • Govt. Schemes for Food Sector
    • Project Report Preparation
  • Mr. Mukund Kulkarni
    • Export opportunities for Processed food products
    • Formalities & licenses for export
  • Mr. Dhaval Soni
    • Sales & Marketing Strategies
    • How to build a Retailer & Distribution Network
  • Mr. Sunil Chandak
    • How to start a business?
    • Project Selection
    • How to do a market survey?

One Day Offline Group Visit at
Food Processing Industries at Nashik Location

MENTORS

MENTORS

Key Highlights

Assistance in Exporting Products
Guidance about Food Cluster and Parks
Connects with Farmer to Processing Units
Combination of Technical Inputs & EDP Inputs
Latest Trends in fruit and vegetable processing

Key Highlights

Assistance in Exporting Products
Guidance about Food Cluster and Parks
Connects with Farmer to Processing Units
Combination of Technical Inputs & EDP Inputs
Latest Trends in fruit and vegetable processing
Individual support till the establishment of your enterprise
Interactions with successful Entrepreneurs
Project Report Preparation
Loan & Funding Assistance

Success Stories

Learning Outcomes

After successful completion of the course, you will be able to :

  • Understand the technicality of fruit and vegetable processing
  • Learn the latest trends and enhancements in the industry
  • Become a part of the Food processing Industry
  • Learn about Equipment and Packaging
  • Learn the know-how of running your enterprise

Registration form

Course Fees
Live Online: 6600/-
Time: 7.00 pm to 8:30 pm

^Registrations will open as soon as a new batch is launched. Fill the enquiry form to get a notification on batch launch date.

ADDITIONAL BENEFITS

Live interactive online session with host support

Limited batch size of 30 participants

6 months live session recording and study material access

Handholding support after the course

GET CERTIFIED

Upon the successful completion of this course, you will be awarded a certificate.

Credible

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Authenticated

Get An Director-signed Certificate To Boost Your business Prospects.

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Here's What Our Participants Say

Learning Outcomes

After successful completion of the course, you will be able to :

Course language

  • Hindi