Food Processing & Post-Harvest Handling
Learn how agricultural and horticultural produce can be handled, preserved and converted into value-added products. Understand harvesting, grading, sorting, storage, packaging, processing, quality control, hygiene, shelf-life management and basic value addition. Develop practical knowledge relevant to food businesses, farmer enterprises, FPOs and agri-processing opportunities.
Level 03 – AIA. Agricultural Industry Advanced Certification Courses. Advanced Industry Skills for Agriculture & Horticulture Students.
This course shows how fresh produce moves from harvest to shelf or processing unit with less loss and better value. You learn grading, storage, hygiene, and introductory processing methods suited to small enterprises, FPOs, and horticulture businesses—always emphasizing food safety and practical record-keeping rather than industrial formulas alone.
Module 1: Post-Harvest Physiology and Loss Reduction
- Respiration, ripening, and senescence in fruits and vegetables
- Harvest maturity indicators for common horticultural crops
- Field heat, bruising, and handling practices that reduce spoilage
- Simple loss assessment along the farm-to-market chain
Module 2: Grading, Sorting, and Primary Handling
- Size, colour, and defect grading for market acceptance
- Washing, drying, and pre-cooling where appropriate
- Worker hygiene and clean handling surfaces
- Batch records from harvest through primary packing
Module 3: Storage, Packaging, and Cold-Chain Basics
- Ambient, cool, and cold storage options for small units
- Packaging materials and ventilation for fresh produce
- Shelf-life factors: temperature, humidity, and ethylene awareness
- Transport readiness and stacking practices
Module 4: Hygiene, Food Safety, and Good Practices
- Personal hygiene and clean premises in processing areas
- Cross-contamination prevention and pest control in stores
- Introduction to FSSAI registration context for food businesses
- Traceability and recall awareness at a basic level
Module 5: Value Addition and Processing Methods Overview
- Drying, pickling, pulping, and simple preservation concepts
- When minimal processing adds value without heavy equipment
- Equipment hygiene and maintenance for small processing lines
- Matching products to local demand and seasonality
Module 6: Quality Control, Labeling, and Unit Operations
- Simple quality checks: appearance, moisture, and pack integrity
- Label information: ingredients, dates, and storage instructions
- Waste management and by-product use in small enterprises
- Planning workflow for FPOs, farmer groups, and micro-units
Who This Is For
Minimum 12th pass or equivalent. Suitable for agriculture and horticulture students, farmers adding on-farm processing, FPO members, small food entrepreneurs, and staff in pack-houses or retail chains who handle fresh and minimally processed produce.
Outcomes
On completion, you should be able to:
- Harvest and handle produce to reduce post-harvest losses
- Grade, pack, and store fresh horticultural products appropriately
- Apply hygiene and food-safety habits in handling and processing areas
- Explain common value-addition options for farm and horticulture produce
- Maintain basic quality and batch records for a small processing unit
Course Information
- Duration: 2 Months
- Fee: ₹12,500
- Mode: Online, offline, or hybrid
- Payment: Full payment or installment
- Certificate: AIA Professional Skill Certificate, issued by SANDILYAS ACADEMY PRIVATE LIMITED
- Eligibility: Minimum 12th pass or equivalent
How to Join
- Apply online
- Counselling
- Registration
- Fee payment
- Batch confirmation