IGNOU Sub-Regional Centre Gandhi Bhawan BHU Campus Varanasi, 221005
Start date
On request
Vijayawada
(Andhra Pradesh)
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IGNOU Regional Centre,Vijayawada
Start date
On request
Start date
On request
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Course programme
The Diploma in Production of Value Added Products from Cereals,
Pulses and Oilseeds aims to develop competent human resource in the
field of post harvest management of Cereals, Pulses and Oilseeds and
production of value added products from them. It intends to inculcate
vocational and entrepreneurial skills to widen employment opportunities,
particularly among rural youth and the disadvantaged sections of the
society as well as self employment.
The programme also caters to trained manpower requirements of the food
processors, skilled workers / technicians in the food processing
industries, NGO functionaries/ trainers, entrepreneurs, post harvest/
food processing departments of the states/ central, rural educators,
farmers, quality control implementation agencies etc.
The salient features of this programme are as follows:
-Focus on operational areas of post-harvest management of Cereals,
Pulses and Oilseeds
-Courses designed and prepared by professional experts in the field of
post harvest technology
-Student centered multimedia learning materials
-Strong students support services
-Opportunity to interact with leading experts through teleconferencing
Objectives:
The main objective of the programme is to:
-provide the knowledge & skills for minimizing the post-harvest losses
and production of value added food products
-develop human resource for post harvest management and for
primary/secondary/tertiary processing of Cereals, Pulses and Oilseeds at
the production areas/ clusters,
-develop youth as young entrepreneurs for self employment through food
processing and associated activities,
-impart knowledge and technical proficiency in
- Procurement of raw materials,
- Preparation of value added products,
- Prevention of losses in raw and processed produce,
- Marketing and economical aspects,
- Managing small and medium enterprises
Programme Structure:
-Food Fundamentals
-Food Microbiology
-Milling of Wheat, Maize and Coarse grains
-Baking and Flour Confectionery
-Paddy Processing
-Processing of Pulses and Oilseeds
-Food Quality Testing and Evaluation
-Entrepreneurship and Marketing