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Block-1 Introduction to Food Science & Technology Unit 1 Unit 2 Unit 3 – – Block-2 Characteristics of Edible Agriculture

Block-1 आवश्यकता एवं महत्व Block-2 फसलोत्तर उपचार Block-3 भंडारण और विपणन Block-4 प्रसंस्करण और परिरक्षण प्रयोगात्मक पुस्तिका – फल एवं

Block-1 Introduction Unit 1 Unit 2 Unit 3 Unit 4 Unit 5 Block-2 Unit Operations: Milling, Size Reduction; Material handling

Block-1 Introduction Unit 1 Unit 2 Unit 3 Unit 4 Unit 5 Block-2 Controlling Microorganisms Unit 1 Unit 2 Unit

Block-1 Food Preservation by Application of Heat Unit 1 Unit 2 Unit 3 Unit 4 Unit 5 Block-2 Food preservation

Block-1 Quality Unit 1 Unit 2 Unit 3 Unit 4 Unit 5 Block-2 Testing and Evaluation Unit 1 Unit 2

Block-1 Enterpreneur and Interpreneurship Unit Block-2 Setting up an Enterprise Block-3 Planning for the Enterprise Block-4 Marketing Management of the

Block-1 Post Harvest Management Block 1 Unit 2 Unit 3 Unit 4 – Block-2 Basic Principles – I Block 2

Block-1 Introduction Block 1 Unit 1 Unit 2 Unit 3 Unit 4 Block-2 Controlling Organisms Block 2 Unit 1 Unit

Block-1 Milling Machines-I Block 1 Unit 1 Unit 2 Unit 3 Unit 4 Unit 5 Block-2 Diagram Technique Block 2