Course Coordinator |
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COURSE CONTENT
The application of new technologies and enrichment by some ingredients during manufacture of high valuable final products. Overview of general products of fruits and vegetables and the usual technological processes. Overview of scientific results of application of new technologies like high hydrostatic pressure, pulsed electric field, microwaves, ultraviolet light in processing of fruits and vegetables. Overview of biologically active compounds of fruits and vegetables (phytochemicals) and raw materials that are particularly rich in certain phytochemicals. Minimally processed fruits and vegetables or "like fresh" and "ready to eat" products. Main factors in manufacturing such products as raw materials, in particular species, varieties, degree of ripeness as well as the selection and implementation of unit operations and the selection of sanitizers, anti-browning agents and natural preservatives. Packaging of minimally processed fruits and vegetables (packaging, application of vacuum and modified atmosphere). HACCP in such facilities. Legislation for the production of minimally processed fruits and vegetables.
LEARNING OUTCOMES
lecture 10 hours
seminar 0 hours
exercise 10 hours