POSTHARVEST TECHNOLOGY

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Course Code: 
FST 3201
Course Credit Units: 
2
Semester: 
Semester 2
Year of Study: 
Year 3
Undergraduate or Graduate Level: 
Undergraduate Level
Academic Programs: 
Bachelor Of Science in Food Science & Technology
College: 
College of Agricultural and Environmental Sciences
School: 
School of Food Technology, Nutrition and Bioengineering
Department: 
Food Technology and Human Nutrition
Course Discipline: 
physics
Course Description & Objectives: 

Post-harvest physiology and biochemistry of perishable foods.  Factors causing post harvest losses.  Post-harvest technologies for management of perishable and non perishable produce. Maturity standards and components.  Harvesting methods, Transportation and packaging, and their effects on post harvest behaviour of perishable foods.  Gender dynamics in post harvest handling, processing and quality maintenance in rural households. Appropriate storage technologies

Learning Outcomes: 

By the end of the course, students should be able to:

  1. Describe the processes/factors that result in quality deterioration and loss of harvested produce
  2. Explain technologies/procedures applied to improve quality and reduce losses of harvested produce.
  3. Discuss quality attributes and standards required to maintain safety of harvested produce
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