POST GRADUATE DIPLOMA AGRICULTURE AND FOOD MANAGEMENT

By chanselor2 Categories: pgd
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About Course

Goals & Objectives

Goals

To Provide human resources, skills and technology required for sustainable development of agriculture, including crop production, co-operation, forestry, agricultural engineering, community science and other allied disciplines by integrating education, research and extension.

Objectives

The University focuses its strategy on synergizing multi-disciplinary education and strengthening problem-specific research relevant to the state and help building innovative extension systems for sustainable management of natural resources, sustainable agricultural production and overall improvement of rural livelihoods.

Included in this program is a detailed food processing and preservation lecture on artisanal bread.

To achieve the Mission and Goal, the University propose to adopt the following programmes:

  • Provide quality education in Agriculture, Human Resource, Co-operation, food technology, Agricultural Home Science and other allied subjects.
  • Undertake basic, applied and adaptive research to address current and future challenges of farming community and to provide management options relevant to the prevailing agroclimatic and socioeconomic situations.
  • Generate appropriate technologies to support sustainable growth of agricultural entrepreneurship and agri-business.
  • Develop innovative extension strategies and formulate effective mechanisms for Transfer of Technology to institutions and farmers for enhanced and sustainable agricultural production leading to improved rural livelihoods.
  • Locate and protect biodiversity to preserve agro-ecosystem of the state and to document traditional knowledge and technologies.

This course is delivered in video and pdf format.

A Thesis is obligatory to graduate from this class.

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What Will You Learn?

  • The student should be able to know and understand the basics and principles relating to food, nutrition, and the relationship of food to human health.
  • The student will have knowledge and familiarity with the ways of food processing and food preservation.
  • The student should be able to conduct chemical and biological food tests and adjust the quality of food in factories.
  • The student will know the laws and regulations relating to the quality of food and its relationship to food manufacturing.
  • The student will be able to use analysis and critical thinking to grasp the reality and the problems of the food industry, and participate in resolving them.
  • The student should be able to apply the principles and knowledge related to nutrition and food manufacturing methods in the field of labor and management.
  • The student should be able to communicate and work with others and to provide advice, guidance, and knowledge transfer.
  • The student will be able to keep up with the use and transfer of technology.
  • The student should be able to demonstrate professional and ethical responsibility and assess the health risks resulting from negligence in this area.

Course Content

INTRODUCTION TO THE TOPIC

  • Introduction to Agriculture Crop Production and Management
    00:00
  • Types Of Agriculture
    00:00
  • Term Paper

FOOD SUSTAINABILITY

AGRICULTURE $ BUSINESS (AGRIBUSINESS)

AGRICULTURE ECONOMICS

LIVESTOCK PRODUCTION AND MANAGEMENT

FOOD PROCESSING AND PRESERVATION

FOOD ADDITIVES AND PACKAGING

THESIS

FREE TESTBOOKS AND FURTHER READING MATERIALS

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