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, quality attributes morphology and postharvest metabolism of fruits and vegetables before processing. Compositional changes during processing and preservation.
Processing of fruits and vegetables to produce products such as fermented olives and vegetables,canned fruit, juices, preserves, frozen vegetables, tomato products and fresh cut vegetables.