POSTHARVEST TECHNOLOGY

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Course Code: 
FST 3205
Course Credit Units: 
2
Semester: 
Semester 2
Year of Study: 
Year 3
Undergraduate or Graduate Level: 
Undergraduate Level
Course Discipline: 
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.

Learning Outcomes: 

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

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