iti 26 April 2025

CITS Fruit and Vegetable Processing Trade Syllabus 

Overview

The CITS Fruit and Vegetable Processing trade is a one-year program designed to train instructors to teach food processing techniques in ITIs. Divided into two semesters, the course covers Trade Technology (theory and practical), Training Methodology, Engineering Drawing, Workshop Calculation & Science, and Soft Skills. It aligns with NSQF Level 5 standards, emphasizing advanced preservation, packaging, and quality control methods, alongside effective teaching practices. The syllabus adheres to the latest DGT guidelines for outcome-based learning.

Semester 1 Syllabus

Trade Technology - Theory

  • Introduction to CITS and Fruit & Vegetable Processing: Role of instructors, scope of the food processing industry, and trends (e.g., organic products, clean-label foods).

  • Safety and Standards:

    • Advanced food safety: HACCP principles, GMP, and personal hygiene.

    • Compliance with FSSAI, Codex, and ISO 22000 standards.

    • Safe handling of processing equipment and chemicals.

  • Raw Material Science:

    • Properties of fruits and vegetables: Nutritional content, ripening stages, and spoilage.

    • Selection and grading of raw materials for processing.

  • Preservation Techniques:

    • Principles of preservation: Drying, freezing, and canning.

    • Chemical preservatives: Use and safety considerations.

  • Processing Methods:

    • Basic processing: Peeling, blanching, and pulping.

    • Preparation of products like jams, jellies, and pickles.

  • Food Microbiology:

    • Microbial growth in fruits and vegetables: Spoilage and pathogens.

    • Sterilization and pasteurization techniques.

  • Equipment and Tools:

    • Types and maintenance: Dehydrators, canning machines, and pulpers.

    • Calibration of testing equipment (e.g., refractometers, pH meters).

  • Quality Control: Sensory evaluation, nutritional analysis, and compliance with standards.

Trade Technology - Practical

  • Implement food safety protocols (e.g., GMP, personal hygiene) in a processing lab.

  • Select and grade fruits and vegetables for processing.

  • Perform preservation techniques: Drying, freezing, and canning.

  • Prepare processed products: Jams, jellies, pickles, and squashes.

  • Conduct microbial testing and sterilization processes.

  • Operate and maintain processing equipment (e.g., dehydrators, pulpers).

  • Use testing tools (e.g., pH meters, Brix refractometers) for quality checks.

  • Perform sensory and nutritional analysis of processed products.

  • Document processing workflows and quality control results.

Training Methodology

  • Instructor Role: Lesson planning, teaching strategies, and student evaluation techniques.

  • Communication Skills: Clear verbal and non-verbal communication for effective training.

  • Classroom Management: Engaging diverse learners and ensuring discipline.

  • Instructional Aids: Using projectors, digital tools, and e-learning platforms.

  • Practical Training: Demonstrating processing tasks, guiding practice, and providing feedback.

Semester 2 Syllabus

Trade Technology - Theory

  • Advanced Processing Techniques:

    • High-pressure processing, vacuum drying, and freeze-drying.

    • Minimal processing for fresh-cut fruits and vegetables.

  • Packaging Technology:

    • Types of packaging: Aseptic, vacuum, and modified atmosphere packaging.

    • Labeling requirements: Nutritional facts and FSSAI compliance.

  • Food Safety Management:

    • Advanced HACCP implementation and food safety audits.

    • Traceability and recall management systems.

  • Value-Added Products:

    • Development of functional foods: Fortified juices, probiotic products.

    • Ready-to-eat (RTE) and ready-to-cook (RTC) products.

  • Waste Management:

    • Utilization of by-products: Peels, seeds, and pomace for value addition.

    • Effluent treatment and sustainable waste disposal.

  • Automation in Food Processing:

    • Use of automated peeling, sorting, and packaging machines.

    • IoT for monitoring processing conditions (e.g., temperature, humidity).

  • Entrepreneurship:

    • Starting a food processing business: Business plans, budgeting, and marketing.

    • Market analysis and export opportunities for processed foods.

  • Industry 4.0 in Food Processing:

    • AI for quality prediction and process optimization.

    • Smart sensors and blockchain for supply chain transparency.

  • Legal and Ethical Issues: Food safety laws, intellectual property, and ethical production practices.

Trade Technology - Practical

  • Process products using advanced techniques (e.g., freeze-drying, high-pressure processing).

  • Design and apply packaging solutions (e.g., vacuum, aseptic) for processed foods.

  • Conduct HACCP-based food safety audits in a simulated setup.

  • Develop value-added products (e.g., fortified juices, RTE snacks).

  • Utilize by-products for value addition (e.g., peel-based powders).

  • Operate automated processing equipment (if available).

  • Implement IoT-based monitoring for processing conditions (if available).

  • Create a business plan for a fruit and vegetable processing unit.

  • Document compliance with FSSAI and ethical standards.

Training Methodology

  • Advanced Teaching Techniques: Micro-teaching, flipped classrooms, and blended learning.

  • Assessment and Evaluation: Designing tests, practical assessments, and grading systems.

  • Digital Tools: Using Learning Management Systems (LMS), virtual labs, and e-learning modules.

  • Mentoring: Supporting trainees in skill development and career planning.

  • Project-Based Learning: Guiding trainees to complete processing projects (e.g., new product development).

Additional Components

Workshop Calculation & Science

  • Calculations: Brix calculations, yield estimation, and packaging volume.

  • Science: Food chemistry, enzymatic reactions, and preservation principles.

Engineering Drawing

  • Drawing Basics: Layouts of processing plants and equipment designs.

  • Schematics: Flowcharts for processing and packaging lines.

Soft Skills & Employability Skills

  • Communication: Client consultations, report writing, and presentations.

  • Leadership: Managing processing teams and production workflows.

  • Time Management: Meeting production and delivery schedules.

Assessment

  • Internal Assessment: Continuous evaluation through assignments, practicals, and tests.

  • Final Examination: Theory and practical exams conducted by NCVT at year-end.

  • Project Work: Complete a processing project (e.g., developing a new food product) and a teaching demonstration.

Trade Type