Vegetable and berry products (5cr)

Objective

Students will be familiar with the use, properties and quality of fruit and vegetable products. They will also be exploit the more common production processes and the factors influencing quality and safety.

Execution methods

Lectures and laboratory practicals

Content

- Edible Plants (exotic fruits, root vegetables, cabbages, domestic fruits, berries, herbs, other vegetables, legumes, potatoes, lettuce, onions, vegetables and fruits cultivated mushrooms) as a raw material of food products
- storage methods for various fruits and vegetables
- processing methods for various fruits and vegetables
- nutrition of vegetables
- product development of vegetable products.

Materials

Lecturer material.
Supplementary material, Jongen, W.. (2002). Fruit and Vegetable Processing - Improving Quality. Woodhead Publishing. (e-book)

Teaching methods

Lectures, laboratory practicals and tasks

Employer connections

None

Student workload

Total work load of the course: 135 h
- of which scheduled studies: 60 h
- of which autonomous studies: 75 h

Assessment criteria, satisfactory (1)

The student knows basic edible vegetables and the general processing of berry products manufacturing.

Assessment criteria, good (3)

The student knows basic edible vegetables and the general processing of berry products manufacturing. Student is able to combine his knowledge with previous experiences.

Assessment criteria, excellent (5)

The student knows basic edible vegetables and the general processing of berry products manufacturing. Student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.

Qualifications

Food processes