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