DIPLOMA IN VALUE-ADDED PRODUCTS FROM CEREALS, PULSES AND OILSEEDS (DPVCPO)


BPVI-031 FOOD FUNDAMENTALS

Block-1 Post Harvest ManagementBlock 1Unit 2Unit 3Unit 4
Block-2 Basic Principles – IBlock 2Unit 5Unit 6Unit 7Unit 8
Block-3 Basic Principles – IIBlock 3Unit 9Unit 10Unit 11Unit 5
Block-4 Quality AspectsBlock 4Unit 12Unit 13Unit 14Unit 15
Practical ManualPractical ManualExperiment 1Experiment 2Experiment 3Experiment 4
Experiment 5Experiment 6Experiment 7

BPVI-032 FOOD MICROBIOLOGY

Block-1 IntroductionBlock 1Unit 1Unit 2Unit 3Unit 4
Block-2 Controlling OrganismsBlock 2Unit 1Unit 2Unit 3Unit 4
Block-3 Food PoisoningBlock 3Unit 1Unit 2Unit 3Unit 4
Practical ManualExperimentExperiment 2Experiment 3Experiment 4Experiment 5

BPVI-033 MILLING OF WHEAT, MAIZE AND COARSE GRAINS

Block-1 Milling Machines-IBlock 1Unit 1Unit 2Unit 3Unit 4Unit 5
Block-2 Diagram TechniqueBlock 2Unit 6Unit 7Unit 8Unit 9Unit 10
Block-3 Processing of Coarse Grains Including Maize for Value AdditionBlock 3Unit 12Unit 13Unit 4Unit 5Unit 6
Block-4 Milling of MaizeBlock 4Unit 14Unit 15
Practical ManualPractical ManualExperiment 1Experiment 2Experiment 3Experiment 4Experiment 5
Experiment 6Experiment 7Experiment 8Experiment 9Experiment 10Experiment 11Experiment 12
Experiment 13Experiment 14

BPVI-034 BAKING AND FLOUR CONFECTIONARY

Block-1 Flour QualityBlock 1 Unit 1Unit 2
Block-2 Fundamentals of Bread MakingBlock 2Unit 3Unit 4Unit 5
Block-3 Fundamentals of BakingBlock 3Unit 6Unit 7Unit 8Unit 9Unit 10

BPVI-035 PADDY PROCESSING

Block-1 GeneralBlock 1Unit 1Unit 2Unit 4Unit 5Unit 6
Block-2 Parboiling and Drying PrinciplesBlock 2Unit 3Unit 4Unit 5Unit 6Unit 
Block-3 Paddy Storage and Milling ManagementBlock 3Unit 7Unit 8Unit 9Unit 10Unit 11
Block-4 By-Products of Rice MillingBlock 4Unit 12Unit 13Unit 14
Practical ManualPractical ManualPractical 1Practical 2Practical 3Practical 4Practical 5
Practical 6Practical 7Practical 8Practical 9Practical 10Practical 11

BPVI-036 PROCESSING OF PULSES AND OILSEEDS

Block-1 Processing of PulsesBlock 1Unit 1Unit 2
Block-2 Processing of SoybeanBlock 2Unit 3Unit 4
Block-3 Processing of OilseedsBlock 3Unit 5Unit 6
Practical ManualPractical ManualExperiment 1Experiment 2Experiment 3Experiment 4
Experiment 5Experiment 6Experiment 7

BPVI-037 FOOD QUALITY TESTING AND EVALUATION

Block-1 QualityBlock 1Unit 1Unit 2Unit 3Unit 5Unit 6
Block-2 Testing and EvaluationBlock 2Unit 4Unit 5Unit 6
Block-3 Analytical InstrumentationBlock 3Unit 7Unit 8Unit 9Unit 10Unit 11
Practical ManualPractical ManualExperiment 2Experiment 3Experiment 4Experiment 5Experiment 6
Experiment 7 Experiment 8 Experiment 9Experiment 10Experiment 11

ENTREPRENEURSHIP AND MARKETING

Block-1 Enterpreneur and EntrepreneurshipBlock 1Unit 1Unit 2Unit 3Unit 4
Block-2 Setting up an EnterpriseBlock 2Unit 4Unit 5Unit 6Unit 7
Block-3 Planning for the EnterpriseBlock 3Unit 8Unit 9Unit 10Unit 5
Block-4 Marketing Management of the EnterpriseBlock 4Unit 11Unit 12Unit 13Unit 14
Practical ManualPractical ManualExercise 1Exercise 2Exercise 3Exercise 4
Exercise 5Exercise 6Exercise 7Exercise 8Exercise 9Exercise 10
Annexure 1Annexure 2

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