FRUIT AND VEGETABLE PROCESSING TECHNOLOGY

1. COURSE OBJECTIVES

                General objective:To equip a student with functional knowledge and practical skills in the principles, technologies and processes used in the processing, preservation, extension of shelf life and value addition of fruits and vegetables.                Specific objectives:

1. To furnish and acquaint a student with knowledge and understanding of the basic biological, chemical and physical properties of fruits and vegetables and their contribution to human nutrition and diet

2. To furnish and acquaint a student with knowledge and understanding of the basic post harvest biological, chemical, physiological and metabolic  processes and changes  in fruits and vegetables and how these can be controlled to prevent or reduce deterioration and loss of nutritional quality and value  in fruits and vegetables production and processing.

3. To furnish and acquaint a student with knowledge and understanding in the basic steps, application and operation of selected technologies and principles used to process, preserve and extend shelf life and value addition in terms of safety, nutritional and dietary quality and economic value in typical fruit and vegetable production and processing.