Citrus Processing

Code

Course teacher

Associate teachers

Status of the course

Course objectives

Student will acquire the basic practical knowledge on citrus fruits, their nutritive value, processing technologies and know main citrus products

Course enrolment requirements and entry competences required for the course

Learning outcomes expected at the level of the course (4 to 10 learning outcomes)

After passing the exam the student will:
- know main characteristics of citrus fruits (taxonomy, morphology and physiology)
- be able to demonstrate basic steps in citrus juice processing
- know chemical composition and properties of citrus essential oils and ways of their production
- know some other citrus products and basic steps in their production and by-products

Course content broken down in detail by weekly class schedule (syllabus)

1st week: Citrus: origin and history
2nd week: Development of the citrus industry
3rd week: Citrus fruits: chemical composition and properties
4th week: Citrus processing
5th week: Citrus juices technology. Standards (Codex)
6th week: Steps and procedures in the production of citrus juices.
7th week: Chemical reactions in the juice production
8th week: Other citrus products
9th week: Nutritive value of the citrus fruits
10th week: Citrus essential oil production
11th week: Citrus by-products
12th week: Quality control. Legislation
13th week: Characterization of the citrus essential oils by HPLC-MS
14th week: Present and future application of citrus essential oils.
15th week: Therapeutic properties of citrus essential oils

Format of instruction:

Student responsibilities

Admission to the lectures and seminars of at least 70% of the times scheduled. Students are required to attend laboratory practice and field work 100%.