DPFV (Diploma in Preservation of Fruit & Vegetables)

§  Status and Scope of Fruit sand Vegetable

§  General Principals and Manufacturing Processes

§  General Methods of Preservation of Whole,

§  Preserves, Candies Fruits, Curing Techniques

§  Fruits/Vegetables

§  Dehydrated Products, Dried Fruits/Vegetables

§  Acids, Alkalis, Solutions, Titration, Ph Food

§  Feezing Principal and Methods, Packing and

§  Additives

§  Function of Packing

§  Study of food safety Standards