Upon completion of this course, students will be able to:
1. to handle understand the different types of fruits and vegetable structure, metabolisma and composition as well as the factors implicated in their quality and storage
2. to underastand and foresee the changes intheirs composition during processing and the factors affecting their postprocessing quality and storage capacity.
Course Content (Syllabus)
Chemical composition, morphology and metabolism of fruits and vegetables after harvesting. Quality characteristics, transport and preservation conditions. Processing of fruits and vegetables (canning, dehydration, production of juices, concentrates and pulps). Production of marmalades and jellies. Processing of table olives. Industrial wastes treatment. Biochemical changes during processing and preservation.