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Food Processing (2): Greens and fruits

Course Description: The course includes the study of the following topics: Principles and methods of commercial preservation and processing of fruits and vegetables, including refrigeration, freezing, heat treatments, concentration, membrane separation, drying, freeze-drying, irradiation, chemical additives, extrusion, fermentation, and other methods, with a focus on the chemical and microbiological changes that occur in fruits and vegetables as a result of different preservation methods and their effects on the quality of food products.
Credits: 2
Prerequisites: FSNU221
Objectives of the course :

The course aims to study methods for preserving and processing fruits and vegetables, which include refrigeration, freezing, heat treatments, concentration, drying, freeze-drying, irradiation, chemical additives, and other methods. It also covers the study of chemical and microbiological changes that occur in fruits and vegetables as a result of different preservation methods and their effects on the quality of food products.

Course outputs :
  • It identifies methods for preparing vegetables and fruits for processing.
  • Understands thermal processing and the processes of concentration, freeze-drying, freezing, and canning of vegetables and fruits.
  • It recognizes the process of manufacturing and producing juices.
Additional information:
  • Last updated: 2026-06-16

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