Course Details

• Credit: 4
• Semester: 1
• Prerequisite: none
  

Synopsis

This course provides an overview of various aspects and technologies involved in producing plant-based food products. This course will focus on the importance of various ingredients and processing steps on product safety and quality.

Course Objective

This course is designed to expose undergraduates to the overview of various aspects and technologies involved in producing plant-based food products.

Course Content

Lectures:
 ➤ Chapter 1: Post-Harvest Treatment of Fruits and Vegetables
 ➤ Chapter 2: Fresh Cuts and Minimal Processing
 ➤ Chapter 3: Chilling & Freezing
 ➤ Chapter 4: Canning
 ➤ Chapter 5: Drying
 ➤ Chapter 6: Fermentation & Pickling
 ➤ Chapter 7: Juice Processing
 ➤ Chapter 8: Jams, Jelly and Marmalades Making
 ➤ Chapter 9: Confectionery Technology
 ➤ Chapter 10: Chocolate Processing Technology
 ➤ Chapter 11: Coffee Processing Technology
 ➤ Chapter 12: Tea Processing Technology
 ➤ Chapter 13: Cereal Processing Technology
 ➤ Chapter 14: Legumes Processing Technology

Lab Practicals:
 ➤ Lab 1: Manufacture of bread and biscuits
 ➤ Lab 2: Manufacture of chilli sauce
 ➤ Lab 3: Manufacture of jam 
 ➤ Lab 4: Manufacture of dried product
 ➤ Lab 5: Manufacture of chocolate
 ➤ Lab 6: Manufacture of bean curd and toufufah

Course Learning Outcomes

Upon successful completion of this course, students should be able to:
1. Explain the various areas of concern in the processing of plant-based products in relation to process and quality control.
2. Manipulate processing steps to produce a variety of plant-based products.
3. Justify processing in the production of plant-based food products clearly and effectively in writing.