791-062 Fruit And Vegetable Processing

Credit Points

Coordinator

Prerequisites

Food Technology II.

Contact

Subject Description

To introduce students to the principles and practices of food technology applied to fruit and vegetable processing and to provide facility in:

• ambient temperature processing;
• heat processing;
• freezing, chilling and storage;
• packaging and materials handling;
• process control.

The content includes: Microorganisms in relation to vegetable and fruit processing, harvesting handling and storing fruit and vegetables for processing, washing blanching, peeling and preparation, canning, freezing, dehydration, brining, pickles and sauerkraut, quality control, grades and standards, storage life, plant sanitation and waste disposal.

Assessment

Two assignments of 2000 words each (50%); two hour examination (50%).