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Colleges

Fruit and Vegetable Technique

Course description: Advanced topics in the processing and preservation of fruits and vegetables, including techniques and methods - the importance of changes in fruit and vegetable components due to processing, enzymatic activity, microbial action, and chemical changes.
Credit hours: 3
Objectives of the course :

The course aims to introduce the student to advanced techniques in the processing and preservation of fruits and vegetables, as well as the enzymatic, microbial, and chemical changes associated with processing.

Course outputs :

1. It explains advanced technologies in the processing and preservation of fruits and vegetables.
It explains the enzymatic, microbial, and chemical changes that occur in fruits and vegetables during processing.

Additional information:

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