MODULE II
Harvest to Table: 6 November – 1 December 2017
Week 1: Postharvest Care
- Biology of postharvest losses
- Respiration, ripening and microbial control
- Cooling, storage and packaging
- Quality and standard controls
Week 2: Food Safety, Nutrition, Good Manufacturing Practices (GMP)
- Wholesale market operation
- Chemical and biological contaminants
- Food processing and nutritional quality
- GMP principles and practices
Week 3: Nutrition, Value Chain and Market Analysis
- Nutrient values and interventions
- Nutrition and basic health
- Value chain analysis
- Market assessment and information systems
Week 4: Extension, Scaling, Monitoring and Evaluation
- Scaling, extension and participatory feedback
- Digital data management
- Monitoring, evaluation and impact
- Climate change
- Development Action Plan Presentations