Fruit and Vegetable Processing

NAME OF THE COURSE Fruit and Vegetable Processing

Code

KTM201

Year of study

2.

Course teacher

Prof Tea Bilušić

Credits (ECTS)

6.0

Associate teachers

Type of instruction (number of hours)

P S V T

30

15

25

5

Status of the course

Mandatory

Percentage of application of e-learning

0 %

COURSE DESCRIPTION

Course objectives

Acquiring a basic knowledge on
- fruit and vegetable storing and distribution process (control of fruit respiration, maturation, control of fruits quality during distribution)
- fruit processing (fruit juices, pectin-based products, dried fruits…)
- vegetable processing (canned vegetables, dried vegetables, fermented vegetables…)

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 completing the course, the student will become familiarized with the major concepts of fruit and vegetables processing, which includes:
- the understanding of biochemical and physiological changes in fruit after maturation process
- the knoweldge on nutritive and healthy aspects of fresh fruits and vegetables and their products
- the understanding of the influence of paramteres related to fruit shelf-life and quality during storage
- the understanding of factors influencing the change of nutritive value and chemical composition of fruit during processing
- the knowledge on control systems for food safety in fruit and vegetables processing

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

1st week: Fruit and vegetables classification. Healthy and nutritive aspects of fruit and vegetables.
2nd week: The influence of maturation process on chemical composition and nutritive value of fruit.
3rd week: Biologically active compounds from fruit and vegetables and their role in fruit and vegetable processing.
4th week: Microbiology of fresh and stored fruit and vegetable.
5th week: Physico-chemical changes in fruit during storage.
6th week: Post-harvest technology of fruit and vegetable.
7th week: Thermic treatments in fruit and vegetable processing.
8th week: Enhancement of nutritive value of fruits and vegetables after thermic treatments.
9th week: Fruits and vegetables juices processing.
10th week: Pectin-based products.
11th week: Canned and fermented vegetables.
12th week: Dried fruits and vegetables.
13th week: Minimally processed fruits and vegetables.
14th week: Novel technologies in fruits and vegetables processing: vacuum technology, edible coating films, the use of high pressure, new modified atmosphere technology, the use of bioctechnology in fruits and vegetables processing.
15th week: Fruits and vegetables and their products characteristic for Dalmatian region.
Laboratory exercises:
Determination of physical and chemical parameteres, the amount of pigments (carotenoids, anthocyanins) and biologically active compounds (total phenols, flavonoids) in fruits and vegetables after thermic treatments (blanching, cooking under high temperature). Monitoring of physical and chemical parameters (water amount, amount of reducing sugars, pH, acidity) in fruits and vegetables during maturation process (climacteric and non-climacteric fruits). Determination of carotenoids content in fruits during maturarion period. Pulpes of fruits preparation. Fruits juices processing. Fruits clarification. Vegetables juices processing. Preparation of fruit compotes. Preparation of minimally processed fruits and vegetables. Fermented vegetables (sauerkraut). Pectin-based products preparation: jam, jellies. Dried fruits and vegetables preparation.

Format of instruction:

Student responsibilities

Lectures attendance - at least 70% of full schedule; attendance on seminar work – at least 80% of full schedule. To design the seminar work on selected topic

Screening student work (name the proportion of ECTS credits for eachactivity so that the total number of ECTS credits is equal to the ECTS value of the course):

Class attendance

1.0

Research

0.0

Practical training

0.0

Experimental work

1.0

Report

1.0

 

 

Essay

0.0

Seminar essay

1.0

 

 

Tests

1.0

Oral exam

1.0

 

 

Written exam

0.0

Project

0.0

 

 

Grading and evaluating student work in class and at the final exam

During semester, two written exams are provided (as partical examinations). Test will be carried out within 60 minutes. Students who obtain positive mark from both exams, will have oral examination in order to obtain the final mark. During semester, students should present their seminar work on selected topic within this course. The final mark of this course will count the mark from seminar work, marks from written exams, and mark from oral exams.

Required literature (available in the library and via other media)

Title

Number of copies in the library

Availability via other media

L. De la Rosa, E. Alvarez-Parilla, G. Gonzalez-Aguilar: Fruit and Vegetable Phytochemicals, Wiley-Blackwell, 2010.

0

DA

W. Jongen: Fruit and Vegetable Processing-Improving Quality, CRC, 2002.

0

DA

Y. H. Hui i sur. Handbook of Fruits and Fruit Processing, Blackwell Publishing, 2006.

0

DA

N. K. Sinha, J. Sidhu, J. Barta, J. Wu, M. Pilar Cano: Handbook of Vegetables and Vetegable Processing, Blackwell, 2005.

0

DA

V. Katalinić, I. Generalić, D. Skroza: Tehnologija mediteranskog voća i povrća, skripta za laboratorijske vježbe, KTF, 2010.

0

DA

Optional literature (at the time of submission of study programme proposal)

P. R. Ashurst: Chemistry and Technology of Soft Drinks and Fruit Juices, Blackwell, 2005.
W. V. Cruess: Laboratory Manual of Fruit and Vegetable Products, General Book, 2010.

Quality assurance methods that ensure the acquisition of exit competences

Quality assurance will be performed at three levels:
(1) University Level;
(2) Faculty Level by Quality Control Committee;
(3) Lecturer’s Level.

Other (as the proposer wishes to add)