Cooperative Education, Skills & Sustainable Development
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ISICO | Skill Development NGO
Fruit & Vegetable Processing
Learn techniques for processing fruits and vegetables into value-added food products.
About This Course
This course introduces learners to practical methods used for processing fruits and vegetables into marketable food products. Participants will understand techniques such as cleaning, grading, cutting, drying, pulping, and packaging. The program focuses on reducing post-harvest losses and creating value-added products like juices, pickles, jams, and dried foods. The course is especially useful for rural entrepreneurs, women self-help groups, and small food processing units interested in developing sustainable food businesses.
Internship Opportunity
Optional exposure to small food processing units and fruit/vegetable processing centers.
Course Curriculum
Course Specifications
General Info
- Provider : Institute of Food Processing & Packaging
- Certification : Diploma Award
- Mode : Hybrid
- Assessment : Practical Demonstration and Oral Assessment
Program Details
- Program By : ISICO Skill Development Initiative
- Initiative Of : ISICO Rural Skill, Education & Entrepreneurship Development Mission
- Domain : Food Technology
- Code : ISIFTY03002
- NSQF Level : Level 4
Available Locations
Languages
Who Can Apply?
Required Age
18+
Minimum Education
10th Pass, 12th Pass, Diploma, ITI
Industry Experience
1 Years
(Interest in food production, food processing, or agri-based entrepreneurship.)
Special Features & Outcomes
Practical Skills
Processing fruits and vegetables into food products
Food Preservation
Knowledge of preservation techniques
Value Addition
Understanding product development from raw produce
Entrepreneurship
Opportunities in small food processing businesses
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