This program is designed to equip students with both the technical skills required for vegetable processing and the business management knowledge necessary for success in the industry
Curriculum Overview :
| Term | Course Details | Subjects |
|---|---|---|
| Term 1 | Vegetable Processing Entrepreneurship | – Entrepreneurship in Food Processing – Introduction to Vegetable Processing – Vegetable Biology and Quality Assessment – Fundamentals of Food Science – Processing Techniques for Vegetables – Business Management Principles |
| Term 2 | Value Added Processing Techniques | – Value Addition in Vegetable Processing – Post-Harvest Handling and Storage – Supply Chain Management – Quality Control and Sensory Evaluation – Marketing and Distribution of Processed Vegetable Products – Research and Development in Vegetable Processing |
| Term 3 | Business Management in Vegetable Processing | – Sustainability Practices in Vegetable Processing – Food Safety and Quality Management – Operational Management – Financial Management for Food Businesses – Legal and Regulatory Aspects – Capstone Project |
Assessment Methods
- – Written exams and quizzes
- – Practical assessments (processing techniques, quality evaluation)
- – Project work and presentations
- – Internship performance evaluations
Additional Components
- Guest Lectures: Sessions with industry experts discussing current trends and innovations.
- Workshops: Practical training in specific processing techniques, such as drying or fermenting.
- Field Visits: Tours of local farms and processing plants to observe operations.
Career Opportunities
- – Entrepreneur in Food Processing
- – Vegetable Processing Manager
- – Quality Control Analyst
- – Product Development Specialist
- – Sales and Marketing Manager in the Food Industry