Advances in processing of Horticulture, Species and Plantation Products detailed syllabus for Biotechnology & Biochemical Engineering (BBE) for 2021 regulation curriculum has been taken from the Anna Universities official website and presented for the BBE students. For course code, course name, number of credits for a course and other scheme related information, do visit full semester subjects post given below.
For Biotechnology & Biochemical Engineering 6th Sem scheme and its subjects, do visit BBE 6th Sem 2021 regulation scheme. For Professional Elective-VII scheme and its subjects refer to BBE Professional Elective-VII syllabus scheme. The detailed syllabus of advances in processing of horticulture, species and plantation products is as follows.
Course Objectives:
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Unit I
PRIMARY PROCESSING OF FRUITS AND VEGETABLES 9
Importance of post harvest technology of fruits and vegetables. Structure, cellular components, composition and nutritive value of fruits and vegetables, fruit ripening, spoilage of fruits and vegetables. Harvesting and washing, pre-cooling, preservation of fruits and vegetables, blanching, commercial canning of fruits and vegetables, minimal processing of fruits and vegetables.
Unit II
DRYING AND DEHYDRATION OF FRUITS AND VEGETABLES 9
Radiation preservation of fruits and vegetables, preservation by irradiation sources. High pressure processing of fruits and vegetables and its applications. Cold storage of fruits and vegetables, controlled atmosphere packaging of fruits and vegetables, gas composition, quality of storage. Osmotic dehydration, foam mat drying, freeze drying. Intermediate moisture foods, Sensory evaluation of fruit and vegetable products, packaging technology for fruits and vegetables, general principles of quality standards and control, FPO, quality attributes.
Unit III
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Unit IV
PRODUCTION AND PROCESSING OF COFFEE 9
Production status of coffee, processing of coffee cherries- wet and dry methods.Coffee beans, grinding, storage and preparation of brew, Soluble /Instant coffee, Use of chicory in coffee, decaffeinated coffee.
Unit V
PROCESSING OF SPICES 9
Classification of spices- Major, minor- production, pre-harvest and post-harvest problems in processing, properties, drying, storage and packaging, health benefits; flavouring components; spice powder and paste: processing, quality, storage; spice based food additives; volatiles, essential oils and oleoresins: characteristics, extraction procedure and utilization.
Course Outcomes:
The students will be able to
- Define the different unit operations and its equipments involved in coffee, tea and cocoa processing.
- Gain knowledge in processing of plantation crops and spices and also its value added products.
- Outline ways in which quality loss can be minimised during preparation and processing.
- Develop value added products from plantation products and spices.
- Demonstrate appropriate technique for the extraction of spice oil and oleoresin with quality standards.
- Acquire a confident to get placement in any kind of cereals and spices industry with minimum post harvest losses and maximum benefit to the industry.
Text Books:
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Reference Books:
- Salunkhe, D. K. and Kadam, S. S. Handbook of Fruit Science and Technology: Production, Composition, Storage, and Processing, (CRC Press, 1995). ISBN-13: 978-0824796433
- Sumanbhatti & Uma Varma. 1995. Fruit and Vegetable Processing. CBS. ISBN 10: 8123904045 ISBN 13: 9788123904047
- Thompson AK. 1996. Post Harvest Technology of Fruits and Vegetables. Blackwell. ISBN 13: 978-0632040377
- Jain, N. K. Global Advances in Tea Science, (Aravali Books International, 1999). ISBN-10: 8186880127
- Clifford, M. N. and Willson, K. C. Coffee: Botany, Biochemistry and Production of Beans and Beverage, (AVI publishing Co., 1985). ISBN 978-1-4615-6657-1
For detailed syllabus of all the other subjects of Biotechnology & Biochemical Engineering 6th Sem, visit BBE 6th Sem subject syllabuses for 2021 regulation.
For all Biotechnology & Biochemical Engineering results, visit Anna University BBE all semester results direct link.