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 From 1st Nov 2022
Fees 6000/- Live Online
Duration : 3 Weeks
Batch Start : From 1st Nov 2022
Fees : 6000/- 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.

Watch latest Webinar

Watch latest Webinar

Watch latest Webinar

Watch latest Webinar

Syllabus

  • The technology of extraction of juices from different types of fruits.
  • Sauces and Beverages
  • Fruit beverages: Squashes, syrups, nectars, RTS, crushes, cordial, etc.
  • Chutney and sauces- definition, method of preservation, steps in preparation of chutney and sauces.
  • Preparation of tomato juices, puree, sauces, ketchup, soup, paste, chutney, etc
  • Fruit beverages- definition and classification, method of preservation (with special emphasis on pasteurization, use of chemical preservatives, (sugar), the role of various ingredients.
  • 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
  • Jam, Jelly, and Marmalade- definition, the role of pectin, and theory of gel formation, method of preservation, steps of preparation, evaluation.
  • Preserves- definition, method of preservation, steps of preparation, evaluation, candied, crystallized, and glazed fruits.
  • Pickles - Definition, classification, method of preservation, steps of preparation of vinegar pickles, evaluation.
  • 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)
  • Dehydration- definition and objectives, method of preservation, factors affecting rate of drying
  • Theory on Dehydration
  • Importance and applications of Dehydration
  • Registration and license requirements for Dehydration Industry
  • Market for Dehydrated products.
  • Sun drying, types of dehydrators (air convection, drum, freeze, and vacuum dryers) steps in 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 available
  • 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
  • Paratha premixes,Gravy premixes,Instant Chutneys etc.
  • Above practical includes demonstration of preprocessing and pretreatment and loading in Dehydration Machine.
  • Project costing for home and industry scale
  • Market for Dehydrated products.
  • Registration and license requirements for Dehydration Industry
  • Raw Material suppliers & Marketing plan preparation
  • How to start a business?
  • Project Selection
  • How to do market survey?
  • Export opportunities in this domain
  • Government schemes and concessions
  • Guideline for project report preparation for loan
  • Branding and Marketing
  • How does branding help?
  • What is your vision / Mission statement?
  • Licences, Compliances
  • Food Safety, Personal hygiene, FSSAI
  • Guidance on various machineries, costing

syllabus

    Week 1

  • Extraction of Pulp and juices from fruits & vegetables.
    • The technology of extraction of juices from different types of fruits.
    • Sauces and Beverages
  • Sauces and Beverages
    • Fruit beverages: Squashes, syrups, nectars, RTS, crushes, cordial, etc.
    • Chutney and sauces- definition, method of preservation, steps in preparation of chutney and sauces.
    • Preparation of tomato juices, puree, sauces, ketchup, soup, paste, chutney, etc
    • Fruit beverages- definition and classification, method of preservation (with special emphasis on pasteurization, use of chemical preservatives, (sugar), the role of various ingredients.
  • Canning
    • 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
  • Pectin Products Preserves and Pickles
    • Jam, Jelly, and Marmalade- definition, the role of pectin, and theory of gel formation, method of preservation, steps of preparation, evaluation.
    • Preserves- definition, method of preservation, steps of preparation, evaluation, candied, crystallized, and glazed fruits.
    • Pickles - Definition, classification, method of preservation, steps of preparation of vinegar pickles, evaluation.
  • 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)

    Week 2

  • Dehydration and Concentration
    • Dehydration-definition and objectives, method of preservation, factors affecting rate of drying
    • Sun drying, types of dehydrators (air convection, drum, freeze, and vacuum dryers) steps in dehydration of fruits and vegetable
    • Concentration- definition and objectives, techniques
  • Simple & Osmotic Dehydration Process
    • What is Osmotic Dehydration?
    • Type of Osmotic agent
    • Food Applications of Osmotic Dehydration Process.
    • Various types of machinery available
  • Theory on Dehydration
    • 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
  • Creation of various value added products
    • Paratha premixes,Gravy premixes,Instant Chutneys etc.
  • Practical on How to Dehydrate Fruits
    • Above practical includes demonstration of preprocessing and pretreatment and loading in Dehydration Machine
  • Steps to start Dehydration Business
    • Project costing for home and industry scale
    • Market for Dehydrated products.
    • Registration and license requirements for Dehydration Industry
    • Raw Material suppliers & Marketing plan preparation
Bonus Week About Business
  • Mr. Sunil Chandak
    • How to start a business?
    • Project Selection
    • How to do market survey?
  • Mr. Mukund Kulkarni
    • Export opportunities in this domain
  • Mr. Ulhas Borse
    • Government schemes and concessions
    • Guideline for project report preparation for loan
  • Mr. Aniruddha Suryawanshi
    • Branding and Marketing
    • How does branding help?
    • What is your vision / Mission statement?
  • Mr. Satish Deshmukh
    • Licences, Compliances
    • Food Safety, Personal hygiene, FSSAI
  • Mr. Chetan Malve
    • Guidance on various machineries, costing

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: 6000/-
Time: 7.30 pm to 9 pm

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.

Shareable

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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

  • Marathi

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