Content (Syllabus outline)

- Determination of optimal picking date of fruit

- Storage systems (NA, CA, ULO, ULE, DCA...)

- Physiological and microbial diseases of fruit and vegetables

- Technological processes for the preparation of fruit and vegetables with the use of heat, radiation and other alterantive procedures

- Technology of preparation of distillates and quality control

- Fundamentals of Sensory fruits, vegetables and products from fruits and vegetables

Prerequisites

a) successfully completed BSc program

b) to pass colloquium a is condition to admit to an exam