This training program is designed to equip participants with comprehensive knowledge in processing of fruits and vegetables and understanding the regulatory framework. The course covers a wide range of topics, including basic and advanced processing techniques, preservation methods, packaging, labeling, quality control, and food safety regulations.
Fruits and Vegetable Processing and Its Regulation
1.1 Introduction
- Importance of fruits and vegetable processing
- Market trends and consumer demand
- Key products: Jam, Jelly, ketchup, Pickles, Canned fruit and vegetables, frozen fruit and vegetables etc.
1.2 Processing Techniques
- Preliminary operations: washing, peeling, cutting
- Thermal processing: blanching, pasteurization, canning
- Drying and dehydration
- Fermentation and pickling
- Juice extraction and bottling
- Cold chain and storage requirements
1.3 Packaging and Labelling
- Packaging materials and methods
- Shelf-life considerations
- Labelling norms per FSSAI
1.4 Regulatory Requirements
- FSSAI guidelines for fruits and vegetable processing
- Food additives, contaminants, and hygiene requirements
Training Details
- Date: 25/ 05/ 2025, Sunday
- Time: 10:00 AM to 01:00 PM
- Fee: 999 per Participants
- Training Mode: Online
- Certificate, Study materials and class recording will be provided for revision.
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