CURRICULUM FOR THE COURSE POST DIPLOMA IN AROMA PROCESS & IT’s MANAGEMENT NSQF LEVEL-6 S. Outcomes to be assessed. ‘Assessment criteria for the outcome No. | ‘Commercial cultivation of Aromatic Crops-_ (195 Hours) 1] Commercial Cultivation of [+ Classification & taxonomy of aromatic crops Aromatic Crops # Agro-climatie zones & suitability of crops + Land preparation & Nursery raising techniques © Good Agro-practice of common aromatic crops A. Aromatic Plants (i) Lemongrass, (ii) Citronella, (ii) Palmarosa (iv) Basil, (v) Mint, vi)__Vetiver, vii) Monarda viii) Patchouli, ix) Nagarmotha, x) Sandalwood |B. Aromatic Flowers /Plants (i) Rose (ii) Jasmine, (iii) Marigold (iv) Kewra,v) Chamomile ‘* Importance of cultivation of aromatic crops ‘© Intercropping of aromatic crops Crop rotation in aromatic crops ‘© Post-harvest management in aromatic crops Practical: «! for cultivation © Preparation of la © Preparation of Nurs« © Transplantation, Harvesting, slip preparation. |*_ Cultivation practices, Production of Fragrant Raw Materials & its value addition level-I (195 Hours) Production of Fragrant Raw |* Selection of raw materials. | Materials & its value |e Principles & Methodology of ws addition level-1 distillation techniques © Methodology & Determination of oil content by Clevenger | apparatus/pilot plant/FDU_ ‘© Separation of fragrant materials |= Principle/operation/maintenance of accessories (Steam | generator, cooling tower, softener plants & ete.) © Design, Installation, Maintenance, Safety precaution for Distillation/Extraction Units © Attar Manufacturing Practical ‘© Distillation at Laboratory/FDU/Pilot scale '* Determination of essential oil content in- '* Grassy -Lemon grass, Mint ,citronella Palmarosa &Basil Flower - Marigold, rose, Chamomile etc. Rooty & Spices - srdamom, Coriander, Clove, Turmeric, Roots: Vetiver, __|__ Nagarmotha ete. ler, water steam & steamQuality Assessment of fragrant raw materials Level-l_ (195 Hours) Quality Assessment of fragrant. raw materials Fragrance & Flavour creati 4 | Fragrance & — Flavour creation and its application- level-I | Agro aroma based Products like A; 70 aroma based produet | development ‘© Introduction to organic chemistry © Structure & Nomenclature of common aromatic ‘compound © Isoprene rule © Terpenoid Chemistry © Aliphatic Compound Benzoides compound Phenolic compounds, * Heterocyclic compounds Practical 1. Sampling of the fragrant raw materials 2. Preparation of solutions for lab |__3. Dehydration of essential oil. jon and its application-level-I (195 Hours) © Global Scenario of Essential oil fragrance & flavour © Olfaction, classification and differentiation of odour and taste | © Odour quality evaluation of fragrance & flavour. © Memorization of odour and taste «© Basics of creation of fragrance & flavour & its application ‘+ Terminology of technical terms used in fragrance, flavour | and essential oil industry Practical: * Olfaction of natural & synthetic aroma chemi Evaluation of aroma chemicals with time & atti, Dhoopbatti, Hawan Samgri & Rose water ete.- 136 | hours a “a ai | + Principles & methodology of production of Agro aroma based products, | * Raw materials study & formulations of Agarbat, | | garl Dhoopbatti, & Hawan Samgri + Manufacturing techniques, operation & maintenance of ‘Agarbatt, Daoopbatti & Hawan Samgri Raw materials & manufacturing of Rose water, | + Economics of finished products | © Storage & Packaging of finished products Practi | Raw material identification & testing | © Manufacturing of —Agirbatt, —Dhoopbatti—& (7 Hawansamagni + Manufacturing of Rose water + Packaging of finished productsProduction of Fragrant Raw Materials & its value addition level-11-(136 Hours) 6. Production of Fragrant Raw |» Technology involved in Fractional distillation + Parts of Solvent extraction & fractional distillation unit | Materials & its value | Lehi cane Solvent Extraction & fractional distillation © Accessories of addition level-II trite e '* Routine maintenance of Solvent & fractionation Unit |» Principles & Techniques of Rectification of fragrant raw materials ‘© Principle & Techniques of Hydrogenation in fragrant materials, | |» Design, Installation, Maintenance, Safe related plant & machineries. Practical: © Labypilot scale solvent extraction &tractionation of essential oils -Citronella oil, Lemongrass, Basil and Palmarosa '* Determination of oil % by Soxhlet apparatus of — | Ginger, Clove, Cardamom, Cumin. | | Je Making of Concreate-Rose, Tuberose & Jasmine. | Js Making of absolute of Rose, Tuberose & jasmine | Je Making of Resinoides of Nagarmotha, Sandalwood, Kapoor Kachri Maintenance of the plant & machineries __ of fragrant raw materials Level-11-(136 Hours) precaution of ity Assessment Qu: ie Quality Assessment of] Principles & Techniques of analysis of fragrant raw | raw materials | materials Level-ll ‘© Physical analysis of fragrant raw materials (specific | Gravity, Optical Rotation, Solubility, Refractive index, | PH value, Congealing point ete.) © Chemical analysis of fragrant raw materials (Acid | Value, Saponification value, Ester Value, Ester value | after acetylation, carbonyl value, Alcohol & phenol | value) | © Principles & Techniques of Gas Liquid | Chromatography (GLC) and Thin Layer ‘Analysis of Samples By Thin Layer Chromatography (TLC)-Practical © Analysis of Samples By Gas Liquid Chromatography | | Chromatography (TLC) | (GLC) -Practical | Practical ‘© Physical Analysis (Optical rotation, specific gravity, | Retractive index, Solubility, Congealing point of | 1, Mint 2. Vetiver 3. Sandalwood 4. Nagarmotha 5. Marigold. | ‘* Chemical Analysis ((Acid Value, Saponification value, Ester Value, Ester value after acetylation, carbonyl |value, Alcohol & phenol value) of Nagarmotha Sandalwood & Vetiver | © GLC Analysis of- Mint, Lemongrass, Sandalwood Nagarmotha. agrance & Flavour creation and its application-level (136 Hours) 8 Fragrance & Flavour Je Evolution of perfumery and fundamentals of fragrance and creation and its appl flavour creation | tevel-II ‘© Odour quality evaluation and types of panclist of fragrance & flavours | | J+ Memorization & familiarization with fragrant raw material for fragrances at level -2. © Memorization & familiarization with fragrant raw material for Navours at level -2 ‘© Basies about following natural florals and their fragrance creation a) Rose b) Jasmine c) Lilac d) Lilly of the valley | ) Carnation | '* Practical of fragrance creation for above (a) to (e) | ‘© Basics about following natural flavours and their flavour creation a) Rose b) Vanilla ¢) Banana d) Kewra e) Coconut ___|+ Practical of flavour creation for above (a) to (€). Business Organization and Management-(136 Hours) usiness Organization and [° Concept, Nature & Significance of Principles of Management Management ‘© Business Trade & Commerce | Je Forms of Business organization ‘© Private, Public & Global Enterprise Business Service «Emerging Modes of Business ‘© Social Responsibility of Business & Business ethics | © Formation of a company ‘© Source of Business Finance | ¢ Small Business & Entrepreneurship | ee je _Internal Trade & International business _ | Dissertation/Project work- (100 Hours) | “10 | Dissertation/Project work |» Dissertation/Project Report preparation © Preparation & presentation of PPT