This course introduces undergraduate students to the fundamental principles and technologies involved in the processing, preservation, and quality management of fruits and vegetables. It covers post-harvest physiology, handling techniques, and various processing methods such as drying, freezing, canning, and fermentation. Students will also learn about enzymatic browning, nutritional retention, packaging, and storage systems to maintain product quality and safety. Emphasis is placed on both traditional and modern processing technologies, enabling students to understand industrial applications and develop problem-solving skills relevant to the food industry.
- Teacher: Ishmam Haque Sachcha
Skill Level: Beginner