FST 60296 Technology of Fruits & Vegetables

1. Experiments on Pretreatments & Quality Evaluation of fruits and vegetables 

2. Experiment on drying kinetics of fruits and vegetables 

3. Experiment on Fruit Preservation Technology & Its Quality evaluation 

4. Study the osmotic dehydration process for fruits and vegetables 

5. Study on the enzymatic browning and control of fruits and vegetables 

6. Experiment on Sensory Analysis of products. 

1. Preparation of orange squash and cordial.

2. Preparation of canned peas / pine apple.

3. Preservation and processing of certain vegetables by drying and dehydration

4. Preparation of Jam/Jelly and its preservation by sugar

5. Preparation of pickles

6. Osmotic concentration/dehydration of certain fruits and vegetables using

7. concentrated sugar and salts solutions

8. Preparation of malt based drink.

9. Preparation of fruit juice/pulp and its preservation by chemical Preservatives/ thermal processing.

10. Preparation of tomato puree/ketchup and its preservation by chemical preservatives

11. Experiment on preparation of fruit bar.

12. Experiment on preparation of Ready to serve beverages.

13. Experiment on quality evaluation of fruit beverages.

14. Experiment on fermented fruit and vegetable preparation.

15. Experiment on quality evaluation of fermented fruit and vegetable products.

16. Effect of temperature on the storage life of fresh produce: This experiment involves storing fruits or vegetables at different temperatures and monitoring their storage life. The objective is to determine the optimal storage temperature for a particular type of produce.

17. Effect of different processing methods on nutrient content: This experiment involves processing fruits or vegetables using different methods (e.g., canning, freezing, or drying) and analyzing their nutrient content. The objective is to determine which processing method preserves the most nutrients.

18. Determination of pH and acidity of fruit juices: This experiment involves measuring the pH and acidity of different types of fruit juices. The objective is to determine the acidity level of the juice and whether it is suitable for consumption.

19. Effect of packaging on the shelf life of fresh produce: This experiment involves packaging fruits or vegetables using different methods and monitoring their shelf life. The objective is to determine which packaging method preserves the produce the longest.

20. Determination of enzymatic browning in fruits: This experiment involves observing the enzymatic browning process in different types of fruits (e.g., apples, bananas, or pears) and analyzing the factors that influence the process. The objective is to determine the best methods to prevent or slow down enzymatic browning.

21. Effect of different cooking methods on texture and color: This experiment involves cooking vegetables using different methods (e.g., boiling, steaming, or microwaving) and analyzing their texture and color. The objective is to determine which cooking method produces the best texture and color.

22. Determination of the sugar content of fruit preserves: This experiment involves measuring the sugar content of different types of fruit preserves (e.g., jams, jellies, or marmalades). The objective is to determine the optimal sugar content for the different types of preserves.

23. Effect of processing on the flavor of fruit and vegetable products: This experiment involves analyzing the flavor profile of different types of fruit and vegetable products (e.g., canned fruits or frozen vegetables) and comparing them to the fresh produce. The objective is to determine how processing affects the flavor of the products.

FST 60297 Technology of Cereals Pulses & Oilseeds

1. Determination of moisture content in cereals, pulses, and oilseeds using oven-drying method.

2. Extraction of oil from oilseeds using mechanical or solvent extraction methods.

3. Preparation of different cereal-based products like bread, biscuits, and noodles.

4. Determination of protein content in cereals, pulses, and oilseeds using Kjeldahl method.

5. Preparation of pulse-based products like dal, besan, and papad.

6. Determination of starch content in cereals using iodine titration method.

7. Study of the effect of processing on the nutritional composition of cereals, pulses, and oilseeds.

8. Preparation of oilseed-based products like oilseed cake, oilseed flour, and protein concentrates.

9. Determination of ash content in cereals, pulses, and oilseeds using muffle furnace method.

10. Study of the effect of storage conditions on the quality of cereals, pulses, and oilseeds.

FST 60298 Technology of Milk & Milk Products

FST 60299 Technology of Meat Fish Poultry & Egg

1. Meat quality evaluation: Conducting sensory and physical evaluations of meat quality, such as tenderness, juiciness, and flavor.

2. Shelf life evaluation: Assessing the shelf life of meat, fish, poultry, and eggs under different storage conditions and packaging methods.

3. Processing techniques: Comparing different processing techniques such as grinding, slicing, and tenderizing, and evaluating their impact on meat quality and safety.

4. Meat curing: Investigating the effects of different curing methods on meat quality and safety, including dry curing, brine curing, and fermentation.

5. Protein extraction: Evaluating the effectiveness of various protein extraction methods from meat and fish for use in food products such as sausages and burgers.

6. Egg processing: Testing the effects of different processing methods on egg quality and safety, including washing, grading, and packaging.

7. Fish preservation: Investigating the effectiveness of different preservation methods for fish, such as smoking, salting, and canning.

8. Meat safety: Evaluating the efficacy of various food safety interventions such as cooking, irradiation, and chemical treatments on meat safety.

9. Poultry processing: Assessing the impact of processing methods such as chilling, deboning, and marination on poultry quality and safety.

10. Meat alternative products: Developing and testing alternative meat products made from plant-based proteins, such as soy or pea protein, and evaluating their nutritional and sensory properties.