Technology and Quality Control of Fruits and Vegetables

General

• Code: 276-190602
• Semester: 6th
• Study Level: Undergraduate
• Course type: elective mandatory specialization
• Teaching and exams language: Greek
• Teaching Methods (Hours/Week): Lectures (3) / Laboratory (3)
• ECTS Units: 7.5
• Course homepage: https://exams-geo.the.ihu.gr/course/view.php?id=171

Course Contents

Lecture part:

• Blanching.
• Frozen fruits and vegetables.
• Canning.
• Dehydration of fruits and vegetables.
• Tomato products.
• Fruit juices.
• Gelled products.
• Vegetables preserved with salt and vinegar.
• Mildly processed fruits and vegetables.
• Post-collection physiology of fruits and vegetables.

Laboratory part:

• Blanching.
• Frozen fruits and vegetables.
• Canning I.
• Quality assessment of canned products.
• Dehydration of fruits and vegetables.
• Potato peeling.
• Gelation of fruits and vegetables.
• Pickling.
• Sensory assessment of pickeld products.
• Gelled products.

Educational Goals

• Convolution of knowledge from the previous modules on Physical Chemistry, Organic Chemistry, Inorganic Chemistry and Biochemistry aimed is describing foods and the changes they undergo during storage/processing from a chemical viewpoint.
• Ability to describe foods at the molecular level.
• Application of chemistry knowledge for understanding the structure and function of foods.
• Composition of new text focused on specific food chemistry topics.
• Analysis and understanding of the role of ingredients in foods.
• Understanding of the role and effect of the ingredients in the macroscopic/functional/technological dimension of a foods material.
• To obtain knowledge on the principles of the preservation and processing of fruits and vegetables.
• To interpret the effect of the factors which affect the various methods of fruit and vegetable processing.
• To describe and assess the stages of processing for the various methods of fruit-vegetable processing and their effect on final product quality.
• To apply the above on fruit-vegetable processing at a pilot scale.

General Skills

• To search, analyse and synthesise data and information with the use of appropriate technologies.
• To search and analyze information with the use of technology.
• To set-up and manage projects.
• To work in a group.
• To work independently.

Teaching Methods

Face to face:

• Classroom teaching.
• Laboratory group work in a pilot plant.

Use of ICT means

• Projecton-based computer presentations.
• Notes and solved exercises in electronic form.
• Uploading of teaching material and communication with the students in electronic internet platforms.

Teaching Organization

Students Evaluation

• Written examinations-theory (60% of the final grade).
• Optional assignment (20% of the grade).
• Obligatory presence in the laboratories (80% of the lab exercises).
• Written examinations-laboratory (20% of the final grade).
• Written lab work (20% of the grade).

The assessment criteria are presented and analysed to the students at the beginning of the semester.

Recommended Bibliography

1. Belitz, H. D., Grosch, W., Schieberle, P. (2006). Χημεία Τροφίμων. 3^ηΈκδοση. Εκδόσεις Τζιόλα. Θεσσαλονίκη.
2. Hui, Y. H. (2006). Handbook of Fruits and Fruit Processing. Blackwell Publishing, UK.
3. Τhompson, K.A. (2010).  Controlled Atmosphere Storage of Fruits and Vegetables. CABInternational. UK.
4. Hutkins, R.W. (2006).Microbiοlogy and Τechnology of Fermented Foods. Blackwell Publishing. UK.
5. Broomfield, R. W. Arthey, D. andAshrust, P.R. (1998).Fruit Processing. Blackie Academic & Professional, UK.
6. Barrett, D. M., Somogyi, L. and Ramaswamy, H. (2005). Processing Fruits: Science and Technology, CRC Press, USA.
7. Sinha, N.K. (2011). Handbook of Vegetables and Vegetable Processing. Wiley-Blackwell. USA.

Related Research Journals

1. Journal of Food Processing and Preservation.
2. Journal of Food Science.