Unit I

Plants as Sources of Foods

Plant Food Types 

Texture & Structure of Plant Foods

Unit II

Composition & Nutrition of Plant Foods

Fresh Fruits & Vegetables 

Food Products from Fruits & Vegetables

Unit III

Canning of Fruits & Vegetables

Drying & Dehydration of Fruits & Vegetables 

Milling of Cereals 

Unit IV

Milling of Pulses

Parboiling of Rice

Solvent Extraction of Oils

Unit V

Food Products from Cereals & pulses

Plantation products