The course Spice and Herbal Products Technology (BTF230TC2) provides a focused insight into the processing technologies, quality standards, and functional attributes of spices and herbs, especially within the Sri Lankan context. Students will explore the identification, handling, storage, and processing of key spices and herbs, along with their roles in the food industry and small-scale enterprises. Emphasis is placed on quality assurance, postharvest practices, and the development of value-added products, equipping learners with the practical and theoretical knowledge necessary to enhance spice and herbal product industries.
- Teacher: Nivetha Rajendran