Fruit and Vegetable Processing

Code

Course teacher

Associate teachers

Status of the course

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

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)