North Maharashtra University, Jalgaon.

Transcription

1 . Faculty of Science Bachelor of Vocation (B.Voc.) in Greenhouse Technology w. e. f. June Syllabus

2 Bachelor of Vocation (Greenhouse Technology) Third Year B.Voc. (Green House Technology) SEMESTER V Sr. No. Paper Code Course Title/ Paper Name Mode Credits Periods GHT-351 Pre Harvest Techniques of Green house Crops GHT-352 Harvesting Techniques of Vegetable Crops GHT-353 Harvesting Techniques of Cut Flowers GHT-354 Post Harvest Techniques of Green house Crops GHT-355 Post Harvest Techniques of Vegetable Crops GHT-356 Post Harvest Techniques of Cut Flowers GHT-357 Pre- Harvest Management of Green House Crops, Vegetables and Cut Flowers Practical GHT-358 Post Harvest Management of Green House Crops, Vegetables and Cut Flowers Practical GHT-359 Quantitative, Qualitative and Sensory Evaluation of Practical Green House Crops SEMESTER VI Sr. No. Paper Code Course Title/ Paper Name Mode Credits Periods 1 GHT 361 Green house vegetable processing GHT-362 Quality analysis of vegetables and cut Flowers GHT-363 Process of Implementation of HACCP in an Industry GHT 364 Preservation by drying and dehydration of vegetables and flowers GHT- 365 Food Laws, Standards, International Food Regulations and Certifications GHT- 366 Packaging and Labeling; Laws of Value added Products Post Harvest and Value addition of Vegetables and GHT- 367 cut flowers. Practical Value addition of Green House Vegetables and Cut GHT 368 Flowers. Practical Quality determination of green house vegetables and GHT- 369 cut flowers. Practical 06 90

3 Syllabus Semester - V

4 Course Code: GHT Course Title : Pre Harvest Techniques of Green house Crops. Total Lectures: Objective: 1. To get knowledge about pre harvest maintains quality of produce. 2. To impart knowledge regarding causes of post harvest losses. Unit -1. Unit -2. Importance & scope of Pre-Harvest management vegetables and flowers in Indian economy. 5 Pre- harvest: factors affecting quality, factors responsible for deterioration of horticultural produce. 6 Unit-3 Physiological, bio- chemical, chemical changes. 5 Unit-4 Hardening and delaying ripening process. 8 Unit - 5. Unit - 6. Unit- 7. Good horticultural practices (GHP), and Good Green house practices (GGHP). 6 Pre- harvest treatment of horticultural crops, quality parameters and specifications for good market: 5 structure of fruit, vegetables, and cut flowers related to physiological changes after harvest. 5 References: Handbook of fruit science and technology. Salunkhe D.K, Kadam S.S Text book of Food science and Technology -Published by India Council of Agricultural Research, New Delhi Khader, V Fruit and vegetable preservation. Principles and practices. R P Shrivastav & sanjeev Kumar Post harvest Management of Horticulture Crops. S.Saraswathy, T.L.preethi, S.Balsubramanyan, J.suresh,N. Revanthy and S.naarajan. Hand book of analysis and quality control for fruits and vegetable products by Ranganna.

5 Course Code: GHT Course Title : Harvesting Techniques of Vegetables Total Lectures: Objective: 1. To impart knowledge regarding losses during harvesting of green house vegetables. 2. To get knowledge about harvesting methods to minimize losses during harvesting. Unit -1. Importance & scope of Harvesting Techniques in vegetables in Indian 5 economy. Unit -2. Harvesting: factors responsible for harvest, 7 Unit - 3. Harvesting techniques for reduction of food losses and quality parameters. 10 Unit - 4. Harvesting indices of crops grown under green house condition 8 Unit - 5. Harvesting tools and their design aspects. 10 References: Handbook of fruit science and technology. Salunkhe D.K, Kadam S.S Text book of Food science and Technology -Published by India Council of Agricultural Research, NewDelhi Khader,V Fruit and vegetable preservation. Principles and practices. R P Shrivastav & sanjeev Kumar Post harvest Management of Horticulture Crops. S.Saraswathy, T.L.preethi, S.Balsubramanyan, J.suresh,N. Revanthy and S.naarajan Hand book of analysis and quality control for fruits and vegetable products by Ranganna.

6 Course Code: GHT Course Title : Harvesting Techniques of Cut Flowers. Total Lectures: Objective: 3. To impart knowledge regarding losses during harvesting of green house cut flowers. 4. To get knowledge about harvesting methods to minimize losses during harvesting. Unit -1. Importance & scope of Harvesting Techniques in cut flowers in Indian economy. --6 Unit -2. Harvesting: factors responsible for harvest. --6 Unit - 3. Harvesting techniques for reduction of food losses and quality parameters. 8 Unit - 4. Harvesting indices of crops grown under green house condition. 10 Unit - 5. Harvesting tools and their design aspects. 10 References: Handbook of fruit science and technology. Salunkhe D.K, Kadam S.S Text book of Food science and Technology -Published by India Council of Agricultural Research, NewDelhi Khader,V Fruit and vegetable preservation. Principles and practices. R P Shrivastav & sanjeev Kumar Post harvest Management of Horticulture Crops. S.Saraswathy, T.L.preethi, S.Balsubramanyan, J.suresh,N. Revanthy and S.naarajan Hand book of analysis and quality control for fruits and vegetable products by Ranganna.

7 Course Code: GHT Course Title : Post Harvest Techniques of Green house Crops. Total Lectures: 40 Objectives: 1. To get knowledge of post harvest losses and how to minimize losses during handling of produce 2. Importance of Post-harvest technology lies in the fact that it has the capability to meet food requirement of growing population Unit- 1. Unit 2 Unit -3. Unit - 4. Importance & scope of post harvest management of fruits and vegetables and flowers in Indian economy. 3 Post harvest handling: factors affecting quality, factors responsible for deterioration of horticultural produce and post harvest losses, causes of postharvest losses. 8 Hardening and delaying ripening process- factors responsible for hardening and delaying ripening 5 Handling of important vegetables and flowers- Morphology, structure and composition of fruits and vegetables 4 Unit 5. Standards and specifications for vegetables and flowers for market. 5 Unit - 6. Primary processing for sorting and grading 8 Unit 7. Post-harvest treatment and pre-cooling, pre-storage treatments. 7 References: Handbook of food processing, packaging & labelling, Jerry D Souza & Jatin pradhan Food Science Norman N. Potter, Joseph H. Hotchkiss Quality Control for Food Industry Vol -l and II. Crammer & Twig Food facts and principles Shakuntala Manay Quality Control for Food Industry - Krammer & Twigg. Hand book of analysis and quality control for fruits and vegetable products by Ranganna.

8 Course Code: GHT Course Title : Post Harvest Techniques of Vegetable Crops. Total Lectures: 40 Objectives: 3. To get knowledge of post harvest losses and how to minimize losses during handling of produce 4. Importance of Post-harvest technology lies in the fact that it has the capability to meet food requirement of growing population Unit- 1. Unit 2 Unit -3. Unit - 4. Importance & scope of post harvest management of fruits and vegetables in Indian economy. 6 Post harvest handling: factors affecting quality, factors responsible for deterioration of horticultural produce and post harvest losses, causes of postharvest losses. 8 Hardening and delaying ripening process- factors responsible for hardening and delaying ripening 6 Handling of important vegetables -Morphology, structure and composition of fruits and vegetables 5 Unit 5. Standards and specifications for vegetables for market. 5 Unit - 6. Primary processing for sorting and grading. 5 Unit 7. Post-harvest treatment and pre-cooling, pre-storage treatments. 5 References: Handbook of food processing, packaging & labelling, Jerry D Souza & Jatin pradhan Food Science Norman N. Potter, Joseph H. Hotchkiss Quality Control for Food Industry Vol -l and II. Crammer & Twig Food facts and principles Shakuntala Manay Quality Control for Food Industry - Krammer & Twigg Hand book of analysis and quality control for fruits and vegetable products by Ranganna.

9 Course Code: GHT Course Title : Post Harvest Techniques of cut flowers. Total Lectures: 40 Objectives: 1. To get knowledge of post harvest losses and how to minimize losses during handling of produce 2. Importance of Post-harvest technology lies in the fact that it has the capability to meet food requirement of growing population Unit- 1. Unit 2 Importance & scope of post harvest management of cut flowers in Indian economy. 5 Post harvest handling: factors affecting quality, factors responsible for deterioration of horticultural produce and post harvest losses, causes of postharvest losses. 8 Unit -3. Handling of important cut flowers -Morphology, structure. 7 Unit - 4. Standards and specifications for vegetables for market. 5 Unit 5. Prepackaging; sorting and grading,treatment and pre-cooling, pre-storage treatments. 8 Unit - 6. Packaging, marketing of cut flowers. 7 References: Handbook of food processing, packaging & labelling, Jerry D Souza & Jatin pradhan Food Science Norman N. Potter, Joseph H. Hotchkiss Quality Control for Food Industry Vol -l and II. Crammer & Twig Food facts and principles Shakuntala Manay Quality Control for Food Industry - Krammer & Twigg Hand book of analysis and quality control for fruits and vegetable products by Ranganna.

10 Course Code: GHT Course Title : Pre- Harvest Management of Green House Crops, Vegetables and Cut Flowers. Total Lectures: 90 Total Marks: 100 Marks (80 External + 20 Internal) Practical 1. Study of Good Cultivation Practices of Cut Flowers. 2. Judging maturity indices of Flowers. 3. Packaging material types of packaging for cut flowers. 4. Drying of Various Flowers. 5. Study of Methods of Harvesting of Cut Flowers. 6. Study of Handling of Cut Flowers. 7. Study of Pre-Packaging of Cut Flowers. 8. Dtidy of Post-Packaging of Cut Flowers. 9. Field Visit 10. Field Visit

11 Course Code: GHT Course Title : Post Harvest Management of Green House Crops, Vegetables and Cut Flowers. Total Lectures:90 Total Marks: 100 Marks (80 External + 20 Internal) Practical 1. Study of Good Cultivation Practices of Vegetables. 2. Judging Maturity Indices of Vegetables. 3. Study of Methods of Harvesting of Vegetables. 4. Study of Unit Operation of Green House Vegetables (Sorting, Grading And Cleaning), 5. Packaging Material, Types of Packaging For Vegetables, 6. Packaging of Various Fresh Vegetables. 7. Preservation By Drying and Dehydration. 8. Storage Study of Green House Vegetables. 9. Field Visit 10. Field Visit

12 Course Code: GHT Course Title : Quantitative, Qualitative and sensory of Green House Crops. Total Lectures:90 Total Marks: 100 Marks (80 External + 20 Internal) Practical 1. Study of GGP, GAP during food processing. 2. Use of Growth Regulators for vegetables and cut flower production. 3. Study of improving post harvest life and quality of cut flowers. 4. Study of improving post harvest life and quality of vegetables. 5. Determination of physiological loss weight (PLW). 6. Study of preservatives and food color of vegetables. 7. Study of sensory characteristics of vegetables. 8. Field Visit 9. Field Visit

13 Syllabus Semester - VI

14 Course Code: GHT Course Title : Green house vegetable processing. Total Lectures:40 Objectives: To get acquainted with quality standards for local and export market. Unit- 1. Quality attributes- physical, chemical, nutritional, microbial, and sensory; their measurement and evaluation; 8 Unit -2. Sensory vis-à-vis instrumental methods for testing quality. 7 Unit - 3. Concepts of quality management: Objectives, 7 Unit -4. Importance and functions of quality control; 7 Unit -5. Quality management systems in India; Sampling procedures and plans 8 Unit 6 Packaging, Labeling & Branding of raw & processed Agriculture produce. 7 References: Food Science B Srilaxmi Food processing and preservation Subbulakshi G,Udapi shobha A Handbook of Analysis and quality control for fruit and vegetable products (second edition) S.Rangnna Preservation of Fruits and Vegetables Hardcover Girdhari. & Siddappa, G.S. Lal Foods- Facts and Principles, New Age International Publishers, New Delhi, Manay, N.S, Shadaksharaswamy, M., Hand book of analysis and quality control for fruits and vegetable products by Ranganna.

15 Course Code: GHT 362 Course Title : Quality analysis of vegetables and cut Flowers. Total Lectures: 40 Objectives: To get knowledge and importance regarding quality of vegetables and cut flowers for sale of produce. Unit-1. Quality attributes classification. Unit-2. Importance and function of quality control. Unit-3. Quality assessment of vegetables Unit- 4 Quality assessment of cut flowers. Unit-5. Fresh vegetables and cut flower grade and standards. Handbook of fruit science and technology. Salunkhe D.K, Kadam S.S Text book of Food science and Technology -Published by India Council of Agricultural Research, NewDelhi Khader,V Fruit and vegetable preservation. Principles and practices. R P Shrivastav & sanjeev Kumar Post harvest Management of Horticulture Crops. S.Saraswathy, T.L.preethi, S.Balsubramanyan, J.suresh,N. Revanthy and S.naarajan Hand book of analysis and quality control for fruits and vegetable products by Ranganna.

16 Course Code: GHT 363 Course Title : Process of Implementation of HACCP in an Industry. Total Lectures: 40 Objectives: To get acquainted with the procedure and standards require for implementation of HACCP in industry Unit- 1. Total Quality Management; GMP/GHP, GAP;. 7 Unit- 2. Sanitary and hygienic practices; 6 Unit- 3. HACCP; Quality manuals, documentation and audits; 6 Unit - 4. Indian & International quality systems and standards like ISO and Food Codex; 7 Unit - 5 Export import policy, export documentation; 5 Unit 6 Laboratory quality procedures and assessment of laboratory performance; 6 Applications in different food industries; Unit 7 Food adulteration and food safety. 6 References: Handbook of food processing, packaging & labelling, Jerry D Souza & Jatin pradhan Food Science Norman N. Potter, Joseph H. Hotchkiss Quality Control for Food Industry Vol -l and II. Crammer & Twig Food facts and principles Shakuntala Manay Quality Control for Food Industry - Krammer & Twigg Hand book of analysis and quality control for fruits and vegetable products by Ranganna.

17 Course Code: GHT 364 Course Title : Preservation by drying and dehydration of vegetables and flowers.. Total Lectures:40 Objectives: To get knowledge about losses during harvesting and handling of produce and use of methods of preservation through various methods. Unit-1. Principles, objectives, Introduction- drying, dehydration. 8 Unit- 2. Scope and importance. 6 Unit- 3. Methods of drying, specifications for drying. 8 Unit- 4 Dehydration, methods of dehydration and specifications of dehydration 9 Unit-5. Flow charts of drying, dehydration 9 References: Handbook of fruit science and technology. Salunkhe D.K, Kadam S.S Text book of Food science and Technology -Published by India Council of Agricultural Research, NewDelhi Khader,V Fruit and vegetable preservation. Principles and practices. R P Shrivastav & sanjeev Kumar Post harvest Management of Horticulture Crops. S.Saraswathy, T.L.preethi, S.Balsubramanyan, J.suresh,N. Revanthy and S.naarajan Hand book of analysis and quality control for fruits and vegetable products by Ranganna.

18 Course Code: GHT 365 Course Title : Food laws, Standards, International food regulations and certifications. Total Lectures:40 Objectives: To get Knowledge of food laws, standards, food safety. Unit-1. Food Laws. 5 Unit-2. Need of food laws. 6 Unit-3. Need for food standards. 8 Unit-4. Product order Unit-5. Sanitory requirements of factory. 9 Unit-6. Licensing office.r 6 References: Handbook of fruit science and technology. Salunkhe D.K, Kadam S.S Text book of Food science and Technology -Published by India Council of Agricultural Research, NewDelhi Khader,V Fruit and vegetable preservation. Principles and practices. R P Shrivastav & sanjeev Kumar Post harvest Management of Horticulture Crops. S.Saraswathy, T.L.preethi, S.Balsubramanyan, J.suresh,N. Revanthy and S.naarajan Hand book of analysis and quality control for fruits and vegetable products by Ranganna.

19 Course Code: GHT 366 Course Title : Packaging and Labeling; Laws of Value added Products. Total Lectures:40 Objectives: To get knowledge and importance of packaging materials and procedure, labeling for selling of produce. Unit- 1. Packaging, importance, objectives. 5 Unit-2. Packaging materials for fresh vegetables and cut flowers, advantages. 8 Unit-3. Materials for pre packaging. 7 Unit-4. Importance of ventilation of packages. 5 Unit-5. Different packaging for important vegetables and cut flowers. 7 Unit- 6. Different packaging for important vegetables and cut flowers 8 References: Food Science B Srilaxmi Food processing and preservation Subbulakshi G,Udapi shobha A Handbook of Analysis and quality control for fruit and vegetable products (second edition) S.Rangnna Preservation of Fruits and Vegetables Hardcover Girdhari. & Siddappa, G.S. Lal Foods- Facts and Principles, New Age International Publishers, New Delhi, Manay, N.S, Shadaksharaswamy, M., Hand book of analysis and quality control for fruits and vegetable products by Ranganna.

20 Course Code: GHT 367 Course Title : Post Harvest and Value addition of Vegetables and cut flowers. Total Lectures:90 Total Marks: 100 Marks (80 External + 20 Internal) Practical 1. Post harvest treatment of vegetables. 2. Determination of TSS of vegetables 3. Determination of acidity of vegetables. 4. Determination of ph of vegetables. 5. Determination of post harvest losses during storage. 6. Determination of quality deterioration of vegetables during storage. 7. Field Visit 8. Field Visit

21 Course Code: GHT 368 Course Title : Value addition of Green House Vegetables and Cut Flowers... Total Lectures: 90 Total Marks: 100 Marks (80 External + 20 Internal) Practical 1. Study of general maturity indices of vegetables. 2. Preservation of green house vegetables by wax-coating. 3. Preservation of green house vegetables by dehydration. 4. Preparation of tomato ketchup. 5. Preparation of Gulkand. 6. Packaging and labeling of green house vegetables. 7. Field Visit 8. Field Visit

22 Course Code: GHT 369 Course Title : Quality determination of green house vegetables and cut flowers.. Total Lectures:90 Total Marks: 100 Marks (80 External + 20 Internal) Practical 1. Determination of TSS, Acidity and ph food product. 2. Estimation of protein. 3. Estimation of carbohydrates. 4. Estimation of fats. 5. Estimation of fiber. 6. Estimation of Ash. 7. Field Visit 8. Field Visit

23 Bachelor of Vocation (Greenhouse Technology) Details of Marks Distribution (SEM - V & SEM - VI) Sr. No. Subject Sem V Sem VI Total 1 GHT GHT GHT GHT GHT GHT GHT GHT GHT GHT GHT GHT GHT GHT GHT GHT GHT GHT Total