The study module “Fruit and Vegetable Processing Technologies” has been developed for students to get them acquainted with basic knowledge on fruit and vegetable processing technologies as well as new product development.
The aim and objectives of the study subject are to provide knowledge about the technological processes of fruit and vegetable processing, the equipment used and packaging options, and product quality requirements. Students learn about the chemical composition and physical properties of fruits and vegetables. They acquire basic knowledge about fruit and vegetable processing and physical, biochemical and microbiological processes during the production of these products. They also get informed about defects of fruit and vegetable products and possible options to avoid them. They obtain knowledge of the sensory evaluation principles of fruit and vegetable processing products. Get acquainted with special equipment used in this industry, product packaging solutions, and product risk and safety assessment.
- Teacher: Liene Ozola