Agricultural Processing And Storage
- Agricultural Sciences
- 400 level
- 2 credit units
- 29 pages
- 1 units
This course provides practical knowledge on agricultural product processing and storage, emphasizing food and feed preservation techniques. It covers post-harvest handling, processing methods, and storage solutions to enhance food durability and value. Students will learn about moisture content determination, milk processing, and evaporative cooler construction. The course also addresses factors influencing storage, agents causing deterioration, and methods for meat preservation, aiming to improve food security and reduce post-harvest losses.
About this course
- Difficulty
- Intermediate
- Study hours
- 40 hours
- Maths
- Basic
- Content
- Practical, problem solving
- Practical work
- Yes
- Assignments
- Practical exercises
- Final examination
What you'll read
The real module and unit structure of CRP405, taken from the course material NOUN publishes.
One paragraph, so you can see how it reads
CRP405 · CRP405
Unprocessed raw materials are raw materials for the intermediate industries with processed food/consumables as the finished product. Energy use in Agriculture and food processing is high; hence, mechanization is essential to reduce the level of drudgery especially in the local processing factories and mills. Rice and oil palm processing will be discussed in details during the course of practical.
What you should be able to do
- Apply post-harvest processing techniques to preserve agricultural products.
- Construct and utilize evaporative coolers for vegetable storage.
- Perform platform tests to evaluate milk quality.
- Determine moisture content in agricultural materials.
- Understand the principles of meat preservation through drying.
- Identify factors influencing the deterioration of stored grains.
What it prepares you for
- Farm Manager
- Food Processing Technician
- Agricultural Extension Officer
- Quality Control Inspector
- Agribusiness Entrepreneur
- Food Processing
- Agriculture
- Dairy Industry
- Meat Processing
- Storage and Preservation
Where it gets hard
The units students slow down on, and what makes each one heavy.
- Module 1: Post Harvest Processing
Unit 3: Procedure for Conduct of Practical
Requires precise measurements and adherence to temperature controls to ensure accurate results and prevent errors in moisture content determination.
- Module 3: Agricultural Product Storage
Unit 3: Practical Procedure for Practical
Requires careful monitoring of temperature and humidity to ensure accurate data collection and effective preservation of vegetables.
A suggested way through it
13 weeks, about 32 hours in total. Yours will differ.
- Week 1Module 1: Post Harvest Processing
Unit 1: Introduction · 2 hours
Read the introduction to understand the importance of post-harvest processing and storage.. Define agricultural product and processing.. Identify the reasons for processing food crops..
- Week 2Module 1: Post Harvest Processing
Unit 2: Objectives · 2 hours
Review the objectives of acquiring practical knowledge in agriculture.. Understand the importance of sustainable agricultural management and local food processing.. Reflect on how processing aids in climate change adaptation and mitigation..
- Week 3Module 1: Post Harvest Processing
Unit 3: Procedure for Conduct of Practical · 3 hours
Study the apparatus required for determining moisture content.. Follow the test procedure for moisture content determination, including sample preparation and drying.. Understand the calculations for determining moisture content and the precautions to take..
- Week 4Module 1: Post Harvest Processing
Unit 4: Conclusion · 2 hours
Review the conclusion on the importance of practical knowledge in agricultural product processing.. Read the references for further information on evaporative cooling and quality loss in processed foods..
- Week 5Module 2: Milk Processing and Handling
Unit 1: Introduction · 2 hours
Read the introduction to dairy technology and the importance of practical knowledge.. Understand the objectives of platform tests in milk processing.. Learn about the importance of quality evaluation of raw milk..
- Week 6Module 2: Milk Processing and Handling
Unit 2: Procedure for Conduct of Practical · 3 hours
Study the procedure for conducting organoleptic tests, including smelling and observing the milk.. Learn how to judge the quality of milk based on appearance, color, and extraneous matter.. Understand the causes of abnormal smell and taste in milk..
- Week 7Module 2: Milk Processing and Handling
Unit 3: Indicator test · 3 hours
Understand the indicator test for measuring acidity in milk.. Learn about the sediment test for detecting dirt and dust in milk.. Study the lactometer test for determining adulteration of milk by adding water..
- Week 8Module 2: Milk Processing and Handling
Unit 4: Conclusion · 2 hours
Review the conclusion on the importance of organoleptic and lactometer tests.. Answer the review questions to reinforce your understanding of platform tests.. Read the references for further information on hygienic milk handling and processing..
- Week 9Module 3: Agricultural Product Storage
Unit 1: Introduction · 2 hours
Read the introduction to agricultural product storage and its main objectives.. Understand the influences of environmental factors such as temperature, moisture, and oxygen content.. Study the diagram of cereal conservation and the relationship between temperature and moisture..
- Week 10Module 3: Agricultural Product Storage
Unit 2: Objectives · 3 hours
Learn about the agents causing deterioration of stored grain, including micro-organisms, insects, and rodents.. Understand the conditions that foster the development of micro-organisms and insects.. Study the storage methods, including storage in bags and in bulk..
- Week 11Module 3: Agricultural Product Storage
Unit 3: Practical Procedure for Practical · 3 hours
Follow the procedure for constructing a local evaporative cooler, including cutting the wood and inserting thermometers.. Construct the evaporative cooler using jute bag, trolley, and hygrometer.. Record the readings for 7 days and summarize in tables..
- Week 12Module 3: Agricultural Product Storage
Unit 4: Conclusion · 2 hours
Review the conclusion on the importance of agricultural product processing and storage.. Read the references for further information on maize production, evaporative cooling, and pollution assessment..
- Week 13Module 4: Meat Preservation and Handling
Unit 1: Introduction · 3 hours
Read the introduction to meat preservation and handling, including the definition of meat and its sources.. Understand the objectives of dry meat production, including increasing product quality and shelf life.. Study the materials and methods for meat drying, including ingredients, solvents, chemicals, and equipment..
Preparing for the exam
- Review the different processing techniques discussed in Module 1, focusing on their applications and benefits.
- Practice constructing a local evaporative cooler as described in Module 3, noting the materials and steps involved.
- Understand the platform tests for milk quality in Module 2, including the procedures and expected results.
- Familiarize yourself with the factors that influence grain storage, such as temperature, moisture, and oxygen content, as covered in Module 3.
- Study the methods for meat preservation discussed in Module 4, paying attention to the drying process and chemical analysis.
- Create flowcharts summarizing the steps involved in each practical procedure, such as moisture content determination and evaporative cooler construction.
Questions students ask about this course
What is CRP405 about?
This course provides practical knowledge on agricultural product processing and storage, emphasizing food and feed preservation techniques. It covers post-harvest handling, processing methods, and storage solutions to enhance food durability and value. Students will learn about moisture content determination, milk processing, and evaporative cooler construction. The course also addresses factors influencing storage, agents causing deterioration, and methods for meat preservation, aiming to improve food security and reduce post-harvest losses.
How many units does CRP405 have?
CRP405, Agricultural Processing And Storage, has 1 unit across 1 module, over 29 pages of course material. You can read it one unit at a time.
How many credit units is CRP405?
CRP405 carries 2 credit units, at 400 level in Agricultural Sciences.
Is CRP405 hard?
CRP405 is rated intermediate level, with basic mathematical content. It is mostly practical and problem solving work, and it has a practical component.
How long does CRP405 take to study?
About 40 hours of study, spread across its 1 units.
How is CRP405 assessed?
CRP405 is assessed by assignments, practical exercises and final examination.
What can I do with CRP405?
Farm Manager, Food Processing Technician, Agricultural Extension Officer, Quality Control Inspector and Agribusiness Entrepreneur.