752329 Fruit and vegetable processing technology

Semester hours
Lecturer (assistant)
Offered in
Wintersemester 2019/20
Languages of instruction


Production-specific basic 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.

Previous knowledge expected


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
You can find more details like the schedule or information about exams on the course-page in BOKUonline.