958315 Processing technology of fruit and vegetable


Type
Lecture
Semester hours
2
Lecturer (assistant)
Gössinger, Manfred
Organisation
Offered in
Wintersemester 2018/19
Languages of instruction
Deutsch

Content

Production-specific basis processes.
Conservation processes.
Possibilities for spoilage.
Changes during processing and storage.
Fruit juice and vegetable juice.
Fruit distillates.
Preservation by freezing.
Confiture.
Canned food, food preserves in glass and acidified foods.
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Previous knowledge expected

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Objective (expected results of study and acquired competences)

To present the practice-oriented theoretical knowledge that is required to select optimum processing techniques for the production of high quality finished products from fruit and vegetables. This takes into account the economic, ecological, nutritional physiological, and legal aspects. The necessity of using production- and product-specific techniques to ensure quality control will be emphasized.
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You can find more details like the schedule or information about exams on the course-page in BOKUonline.