New search

Postharvest - Biology and Technology

The course evaluation is now closed

BI1235-30143 - Course evaluation report

Once the evaluation is closed, the course coordinator and student representative have 1 month to draft their comments. The comments will be published in the evaluation report.

Additional course evaluations for BI1235

Academic year 2019/2020

Postharvest - Biology and Technology (BI1235-30096) 2020-01-20 - 2020-03-24

Academic year 2018/2019

Postharvest - Biology and Technology (BI1235-30035) 2019-01-21 - 2019-03-25

Academic year 2017/2018

Postharvest - Biology and Technology (BI1235-30083) 2018-01-15 - 2018-03-20

Academic year 2016/2017

Postharvest - Biology and Technology (BI1235-30065) 2017-01-16 - 2017-03-21

Academic year 2015/2016

Postharvest - Biology and Technology (BI1235-30264) 2016-01-18 - 2016-03-21

BI1235 Postharvest - Biology and Technology, 15.0 Credits

Postharvest - biologi och teknologi efter skörd

Syllabus approved



Biology Horticultural science

Education cycle

Bachelor’s level


Title Credits Code
Single test 15.00 1002

Advanced study in the main field

First cycle, at least 60 credits from first-cycle courses as entry requirements(G2F)

Grading scale

5:Pass with Distinction, 4:Pass with Credit, 3:Pass, U:Fail The requirements for attaining different grades are described in the course assessment criteria which are contained in a supplement to the course syllabus. Current information on assessment criteria shall be made available at the start of the course.



Prior knowledge

Courses corresponding to 60 credits in biology or horticultural science.


The course will provide knowledge on factors influencing the postharvest quality of horticultural products, as well as the ability to evaluate how to maintain the postharvest quality and reduce losses along the chain. The course will give a deeper understanding of the physiology, handling and technology for horticultural products in the postharvest period, from harvest to consumption. On completion of the course, students will: 

- show detailed knowledge of the biochemistry, physiology and structures in horticultural products that are important in postharvest handling and storage 

- be able to describe different techniques used in conjunction with distribution and storage, such as quality evaluation, as well as discuss practice used for certain horticultural products
- be able to evaluate how genetic material, environmental pre- and postharvest factors, packaging technology as well as handling during distribution and storage affect the quality and shelf-life of horticultural products 

- display advanced knowledge of the importance of horticultural products for human nutrition and food safety 

- be able to discuss various quality criteria for horticultural products and the regulation of these 

- be able to describe regulatory controls such as legislation and voluntary certification relating to food safety, traceability and production systems, and discuss the meaning of different certifications
- have knowledge about product development and innovation process for new products.


The course encompasses both edible horticultural products, such as fruit, berries and vegetables as well as horticultural products for other purposes, such as pot plants, cut flowers and outdoor plants. The course deals with the following subjects: 

- Maintenance of postharvest quality and reduction of losses including cold chain, package material, modified and controlled atmospheres, and storage techniques.
- Techniques for determination and analysis of the quality for raw materials and processed products as well as ripeness determination.
- Physiological and plant pathological factors, and other environmental and genetic factors affecting quality and shelf-life.
- Content in fruit, berries and vegetables which influences human health, and methods to optimize the content.

- Food safety concerning horticultural products, and the regulation in the EU and outside EU.
- Foodwaste: how to reduce waste along the value chain, and alternative uses for by-products.
- Overview of product development and innovation process.
Scheduled guest lectures, seminars, supervision, presentations and excursions are mandatory.

Formats and requirements for examination

The examination consists of a written exam, seminars and case studies, and written and oral presentations. To pass the course, a pass grade in the written exam of the theory section, approved participation in compulsory components and approved reporting of project work is required.
  • If the student fails a test, the examiner may give the student a supplementary assignment, provided this is possible and there is reason to do so.
  • If the student has been granted special educational support because of a disability, the examiner has the right to offer the student an adapted test, or provide an alternative assessment.
  • If changes are made to this course syllabus, or if the course is closed, SLU shall decide on transitional rules for examination of students admitted under this syllabus but who have not yet passed the course.
  • For the examination of a degree project (independent project), the examiner may also allow the student to add supplemental information after the deadline. For more information on this, please refer to the regulations for education at Bachelor's and Master's level.

Other information

  • The right to take part in teaching and/or supervision only applies to the course date to which the student has been admitted and registered on.
  • If there are special reasons, the student may take part in course components that require compulsory attendance at a later date. For more information on this, please refer to the regulations for education at Bachelor's and Master's level.

Responsible department

Department of Plant Breeding

Further information

Determined by: Programnämnden för utbildning inom landskap och trädgård (PN - LT)
Biology field: Övriga biologikurser
Replaces: BI0927
There are no Grading criteria posted for this course
1) Postharvest. An introduction to the physiology and handling of fruit and vegetables
Author: Wills, R,. Golding, J.
ISBN: 9781786391483
Comments: Utgiven: 2016-09-01 Förlag: CABI Publishing OBS! Det finns även tidigare utgåvor, så titta efter att det är denna senaste. Boken är tillgänglig som tryckt bok eller E-bok. Se övrig kurslitteratur i litteraturlista på Canvas.

Course facts

The course is offered as an independent course: Yes The course is offered as a programme course: Horticultural Science Programme Horticultural Management - Gardening and Horticultural Production, Bachelor´s Programme Tuition fee: Tuition fee only for non-EU/EEA/Switzerland citizens: 38054 SEK Cycle: Bachelor’s level
Subject: Biology Horticultural science
Course code: BI1235 Application code: SLU-30143 Distance course: No Language: Swedish Responsible department: Department of Plant Breeding Pace: 100%