Course Details

• Credit: 3
• Semester: 2
• Prerequisite: none
  

Synopsis

This is an advanced course of learning wherein, various aspects covering the “farm to table” theme will be discussed. The studying theme will include understanding post-harvest physiology and biochemical changes in fruits and vegetables, handling, transportation, and preservation/storage of the fresh harvest with emphasis laid on safety and quality evaluation.

Course Objective

This course is an advanced course wherein, various aspects of the “farm to table” theme will be covered.  The course is designed to give students an understanding on various changes occurring in fruits and vegetables during the pre-and post-harvest stages. The students will learn more on the physiology, biochemistry and on various technologies involved relevant to shelf life extension.

Course Content

Lectures:
 ➤ Chapter 1: Introduction to the Basic Concepts of Post Harvest Technology
 ➤ Chapter 2: Physiological and Biochemical Changes of Pre and Post Harvest
 ➤ Chapter 3: Handling of Fruits and Vegetables
 ➤ Chapter 4: Fruit and Vegetable Packaging Technology
 ➤ Chapter 5: Post-harvest Automation

Course Learning Outcomes

Upon successful completion of this course, students should be able to:
1. Explain the importance and the significance of proper post-harvest handling to maintain quality of fruits and vegetables.
2. Compare the physiological and biochemical changes occurring during various stages of fruits and vegetables development.
3. Explain the application of digital methods and industrial revolutions in post harvest handling.