This program integrates technical skills in fruit processing with essential entrepreneurial knowledge to prepare students for success in the fruit processing industry, fostering innovation and sustainability throughout their training.
Curriculum Overview :
| Term | Course Details | Subjects |
|---|---|---|
| Term 1 | Fruit Processing Entrepreneurship | – Entrepreneurship in Fruit Processing – Introduction to Fruit Processing – Fruit Biology and Quality Assessment – Basic Principles of Food Science – Processing Techniques for Fruits – Fundamentals of Business Management |
| Term 2 | Value Added Processing Techniques | – Value Addition in Fruit Processing – Post-Harvest Handling and Storage – Quality Control and Sensory Evaluation – Marketing and Distribution of Processed Fruit Products – Supply Chain Management in Fruit Processing – Research and Development in Fruit Processing |
| Term 3 | Business Management in Fruit Processing | – Sustainability in Fruit Processing – Food Safety and Quality Management – Operational Management in Fruit Processing – Financial Management for Food Businesses – Legal and Regulatory Framework – Capstone Project |
Assessment Methods
- – Written examinations and quizzes
- – Practical assessments (processing techniques, quality evaluation)
- – Project work and presentations
- – Evaluation of internship performance
Additional Components
- Guest Lectures: Insights from industry experts on trends and innovations in fruit processing.
- Workshops: Practical training sessions focusing on specific processing techniques, such as juice extraction or drying.
- Field Visits: Tours of local orchards and processing facilities to observe operations and practices.
Career Opportunities
- – Entrepreneur in Fruit Processing
- – Fruit Processing Manager
- – Quality Control Specialist
- – Sales and Marketing Manager in the Food Sector