Suresh Chandra: Professor (Process and Food Engineering) Department of Agricultural Engineering, College of Post Harvest Technology and Food Processing S.V.P. University of Agriculture & Technology, Meerut (UP)

• 1. Concept and objectives of Experiential Learning2. An overview: Indian Food Processing Industries3. To visit the Food Processing Unit and write about Machineries4. To visit the Agro Processing Centre and write about Machineries.5. Sensory evaluation of any food products.6. Development of fruit jam and judging the TSS.7. Development of fruit jelly and judging the TSS8. Development of RTS beverage from seasonal fruits9. Development of fruit Squash and determine the taste and final TSS10. Development of fruit Nectar and determine the TSS and Taste.11. Development of tomato sauce/ketchup and determine the TSS Taste.12. Development of mixed pickle from different fruits and vegetables13. Development of Biscuit or Cookies.14. Development of Multigrain Cookies.15. Development of Rusk.16. Development of Sugarcane Vinegar17. Preparation of Turmeric powder18. Development of Potato chips19. Development of Salted Banana chips20. Production of Chocolate21. Business module of Development of Tomato Ketchup22. Economic analysis for preparation of banana chips23. Economic analysis for preparation of multigrain atta24. References25. Notes