208-318 Fruit and Vegetable Technology

This subject introduces the principles of food preservation and processing to fruit and vegetables.

The subject content includes:

• fruit and vegetable industry in Australia;

• processing characteristics of fruit and vegetables produced;

• characteristics, composition and nutritional importance of fruit and vegetables;

• post harvest handling: physiological and biochemical changes;

• quality: criteria, factors affecting;

• preservation and processing: principles and applications: scientific storage, classification of preservation and processing methods, preservation by the use of chemicals, sugar, irradiation, fermentation, drying, freezing, canning; and

• by-products of fruit and vegetables processing: nature and characteristics; utilisation.

Two assignments of 2000 words (20%), five practical reports (30%)and a 3-hour exam. (50%).