IGNOU BPVC 106 SOLVED ASSIGNMENT
BPVC 106: Processing of Agricultural Produce
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| Title Name | IGNOU BPVC 106 SOLVED ASSIGNMENT |
|---|---|
| Type | Soft Copy (E-Assignment) .pdf |
| University | IGNOU |
| Degree | BACHELOR DEGREE PROGRAMMES |
| Course Code | BSCFFSQM |
| Course Name | Bachelor of Science (Food Safety and Quality Management) |
| Subject Code | BPVC 106 |
| Subject Name | Processing of Agricultural Produce |
| Year | 2026 |
| Session | - |
| Language | English Medium |
| Assignment Code | BPVC 106/Assignment-1/2026 |
| Product Description | Assignment of BSCFFSQM (Bachelor of Science (Food Safety and Quality Management)) 2026. Latest BPVC 106 2026 Solved Assignment Solutions |
| Last Date of IGNOU Assignment Submission | Last Date of Submission of IGNOU BEGC-131 (BAG) 2025-26 Assignment is for January 2026 Session: 30th September, 2026 (for December 2025 Term End Exam). Semester Wise January 2025 Session: 30th March, 2026 (for June 2026 Term End Exam). July 2025 Session: 30th September, 2025 (for December 2025 Term End Exam). |
| Format | Ready-to-Print PDF (.soft copy) |
📅 Important Submission Dates
- January 2026 Session: 30th March, 2026
- July 2026 Session: 30th September, 2026
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• Guidelines: Strictly follows 2025-26 official word limits.
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📋 Assignment Content Preview
BPVC 106 (January 2026 - July 2026) - ENGLISH
SEMESTER-IV
COURSE CODE: BPVC-106
DISCIPLINE-SPECIFIC CORE COURSE
COURSE TITLE: PROCESSING OF AGRICULTURAL PRODUCE
Attempt both parts of the assignment.
Maximum Marks: 100
PART- A: ASSIGNMENTS
Attempt all questions. All questions carry equal marks. Write your answers in about
500 words.
Marks: 5x10=50
1. Explain the quality characteristics and parameters of raw materials used in food processing, describing their physical, chemical, microbiological and sensory attributes.
2. Discuss the principles and processes of fermentation in fruits and vegetables, highlighting the role of microorganisms, biochemical changes, quality and safety aspects and the impact of fermentation on nutritional value, shelf-life, and consumer acceptability, with suitable traditional and industrial examples.
3. Explain the need for processing of wheat and paddy and the principles of 10 milling. Describe the key operations such as grinding, sieving, debranning, and parboiling and their effects on grain structure, nutritional quality, and milling efficiency, with suitable examples.
4. Evaluate the processing of pulses by explaining the principles of wet and dry milling, key unit operations from cleaning to polishing, by-product utilisation, and the manufacture of value-added products such as besan, puffed pulses, papad etc.
5. Analyse the post-harvest handling, primary and secondary processing of spices and condiments, explaining their effects on quality attributes, and value addition. Illustrate how scientific processing and innovative products enhance shelf-life, market value and suitability for domestic and international trade, with relevant examples.
PART - B: ACTIVITIES
Perform all activities. Submit the evidence (activities notebook, charts, etc.) of any FIVE
Activities. For details, kindly refer to Block 6 Activities Manual.
Marks: 5x10=50
Activity 1:
Study the consumption pattern of fermented fruits and vegetable products.
Activity 2:
Study the millet /coarse grain consumption pattern.
Activity 3:
Visit to a nearby KVIC/Kendriya Bhandar/TRIFED store and prepare a list of available products from cereals/millets/pulses.
Activity 4:
Visit to a nearby flour mill and write a report on the milling process of wheat/paddy followed there in details.
Activity 5:
Identify locally prepared fermented fruits and vegetable products and study the science of preparation.
Activity 6:
Prepare one fruit/vegetable based fermented product at home.
Activity 7:
Prepare a 10-minute video on different coconut products available in the nearby market/locality.
Activity 8:
Prepare a physical map of India and mark the places which are known for spice production.
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- IGNOU BPVC 106 Processing of Agricultural Produce 2026 Solved Assignment
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IGNOU BSCFFSQM Assignments Jan - July 2026 - IGNOU University has uploaded its current session Assignment of the BSCFFSQM Programme for the session year 2026. Students of the BSCFFSQM Programme can now download Assignment questions from this page. Candidates have to compulsory download those assignments to get a permit of attending the Term End Exam of the IGNOU BSCFFSQM Programme.
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| Course Name | Bachelor of Science (Food Safety and Quality Management) |
| Course Code | BSCFFSQM |
| Programm | Courses |
| Language | English |
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