LEARNING OUTCOMES:

The aim of the course is to provide students with basic knowledge in the field of sustainable development related to fruits and vegetables industry and solutions for strengthening sustainable technologies in fruits and vegetables processing. The focal point of the course is based on importance and role of fruit and vegetable products in human nutrition in the frame of the aspects of the sustainable concept. Particular emphasis of this course is given to description and classification of waste and by-products in fruits and vegetables processing and possibilities of their reduction and eventually reuse. Students will become acquainted with the canning processes in fruits and vegetables processing like thermal processing, draying, minimally production process, pickled fruit and vegetable process and juice processing in a way of individual work or in cooperation with the teacher. The overall objective of the course is to train students to access and understand the concept of sustainable fruits and vegetables processing while ensuring their understanding and critical analysis which should be one of the output competencies of graduates of the study program.

Knowledge

• Description of the quality of fruits and vegetables and canning process of fruits and vegetables and understanding their positions in food industry and human nutrition;
• Description of the goals, principles and key elements of sustainable fruit and vegetable processing;
• Identification and classification of waste and by-products in fruit and vegetable processing and recommendations of their reduction and eventually reuse.