Course Objectives & Requirements:

Upon completion of this course, students will:

(1) Understand the effects of production methods on the outer and inner quality of plants and animal food products;

(2) Have knowledge of post-harvest physiology of these products, their preservation technology, and the strategies needed for the conservation of product quality during transport, processing, handling and marketing.

Course Contents: 

ØLecture 1: Harvesting Factors and Quality-plant origin

ØLecture 2: Post-Harvest Physiology

ØLecture 3: Treatment and Quality; Packaging, Storage and Distribution

ØLecture 4: Harvesting Factors and Quality-Meats origin

ØLecture 5: Harvesting Factors and Quality-Fish and Seafood origin

ØLecture 6: Harvesting Factors and Quality-Milk origin

ØLecture 7: Physical Properties

ØLecture 8: Physical Properties of Meats

ØLecture 9: Food Types & Preservation – Part 1

ØLecture 10: Food Types & Preservation – Part 2

ØLecture 11: Cold Chain

ØLecture 12: Storage at Chilled Temperature

Credits: 2