At the end of this course, the students; 1) Evaluate physical, chemical and sensorial quality properties of fresh fruits/vegetables. 2) Evaluate physical, chemical and sensorial quality properties of juice. 3) Evaluate physical, chemical and sensorial quality properties of tomato paste/ ketchup . 4) Understand quality defects of fruits/vegetables products. 5) Can develop new techniques to eliminate quality defects in fruits/vegetables processing.
MODE OF DELIVERY
Face to face
PRE-REQUISITES OF THE COURSE
No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION
COURSE CONTENTS
WEEK
TOPICS
1st Week
Visual Analysis of Fresh Fruit/Vegetables
2nd Week
Some Basic Chemical Analysis of Fresh Fruit Vegetables
3rd Week
Some Basic Chemical Analysis of Fresh Fruit Vegetables
4th Week
Analysis in Canned Fruits/Vegetables (Sensorial and Physical Analysis)
5th Week
Analysis in Canned Fruits/Vegetables (Chemical Analysis)
6th Week
Fruit Juice Analysis (Packaging, Sensory, Physical Analysis)
7th Week
Fruit Juice Analysis (Chemical Analysis)
8th Week
MIDTERM
9th Week
Physical, Chemical and Sensory Analysis in Dried and Frozen Fruits Vegetables