Department of Horticulture
Subject learnig specific outcomes
- Students were acquainted with various garden tools and their utilization; they were able to identify various horticultural crops and their seeds through seed museum, crop museum and kitchen garden; and are able to raise seedlings and rootstocks; they can multiply plants vegetatively through various methods of plant propagation including
- Students can perform packaging, pre-cooling and storage practices for shelf life extension of fruits and vegetables; they can preserve fruits and vegetables as pulp, juice, jam, jelly, RTS, nectar, squash, fruit bar, candy, sauce, ketchup, osmotically dried and canned products.
- Students can understand application of technologies in agriculture which includes micro-irrigation, hi-tech nursery, canopy management, variable rate technology for fertilizer application, micro propagation
Department of Horticulture and Food Science & Technology Courses
| Sl.No | Course.no | Title of the course | Credits |
|---|---|---|---|
| 1 | HORT-181 | Fundamentals of Horticulture | 2(1+1) |
| 2 | HORT-281 | Production Technology for Vegetables and Spices | 2(1+1) |
| 3 | HORT-282 | Production technology for Ornamental Crops, Medicinal & Aromatics Plants and Landscaping | 2(1+1) |
| 4 | HORT-381 | Production Technology of Fruits and plantation Crops | 2(1+1) |
| 5 | HORT-382 | Post-harvest Management and Value Addition of Fruits and Vegetables | 2(1+1) |
| 6 | ELCT-283 | Hi-tech Horticulture | 3(2+1) |
| 7 | ELCT-383 | Landscaping | 3(2+1) |
| 8 | ELCT-384 | Protected Cultivation | 3(2+1) |
