INTRODUCTION
1.1 Factors limiting production of plantation and food crops in Malaysia.
1.2 Postharvest pipeline – components and processes involved
1.3 importance of value - adding, and factor affecting quality and preservation after harvest

HARVESTING AND IN-FIELD HANDLING
2.1 Influence of in – field cropping practices on produce quality
2.2 Influence of crop maturity on quality and preservation
2.3 Harvesting techniques & mechanized handling in agricultural crops
2.4 In – field collection and transportation

POST HARVEST PHYSIOLOGY
3.1 Structure and composition
3.2 Composition and nutritional value
3.3 Physiological development
3.4 Chemical changes during maturation
3.5 Changes during ripening and senescence
3.6 Physiological disorders

MILL OPERATION (PLANTATION CROP)
4.1 Palm crude extraction
4.2 Rubber processing
4.3 Cocoa processing
4.4 Paddy milling

PACKINGHOUSE OPERATION (HORTICULTURE CROP)
5.1 In – store handling
5.2 Fruit and vegetable processing
5.3 Medical crops processing
5.4 Processing dried products

STORAGE
6.1 Storage methods (dry & wet products)
6.2 Importance of temperature and humidity management
6.3 Cooling methods and cold chain

PACKAGING AND MARKETING
7.1 Roles & type of packaging
7.2 Bulk, retail & controlled atmosphere packaging
7.3 Safety, standards & traceability
7.4 Refrigerated transport and marketing

WASTE UTILIZATION
8.1 Waste utilization of affluences from plantation mills
8.2 Utilizing fruit and vegetable wastes

Q1 : Who should take this course?
A1 : Student who study about agriculture, bussinessman, farmers, agriculture industry, agriculture student.

Q2 : I am a high school student, can I join?
A2 : Of course. u can join this course

Q3 : What can i learn in this course?
A3 : you will know about post harvest chain, how to maintain quality of produce and product, packaging and marketing techniques and also how to utilised the waste.