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Postharvest - Biology and Technology

The course is about how different factors affect the quality of horticultural products after harvest. How to maintain quality after harvest, and reduce food losses and waste at all stages are important parts. The course provides an in-depth understanding of the physiology, handling and technology for the postharvest period of horticultural products, from harvest to consumption.

Additional course evaluations for BI1395

Academic year 2021/2022

Postharvest - Biology and Technology (BI1395-30146) 2022-01-17 - 2022-03-23

Academic year 2021/2022

Postharvest - Biology and Technology (BI1395-M3146) 2022-01-17 - 2022-03-23

BI1395 Postharvest - Biology and Technology, 15.0 Credits

Postharvest - Biology and Technology

Syllabus approved



Biology Horticultural science

Education cycle

Bachelor’s level

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 objectives of the course are to provide biological and technological knowledge for how quality of horticultural products can be maintained after harvest, as well as knowledge of which factors affect quality after harvest of horticultural products and how losses can be reduced. The course will provide an in-depth understanding of physiology, handling and technology for the postharvest period of horticultural products, from harvest to consumption.
After completing the course, the student shall be able to:
- demonstrate in-depth knowledge of biochemistry, physiology and structures of horticultural products that are important for harvest management and storage
- discuss different quality standards for horticultural products, as well as regulation associated with these
- account for different technologies in connection with storage and distribution, such as different cooling techniques, controlled atmosphere, as well as new technology development
- account for methods for quality assessment and sorting
- assess how genetic background, various environmental factors before and after harvest, packaging techniques, as well as handling during storage and distribution affect the quality and durability of horticultural products
- demonstrate knowledge of the importance of horticultural products for human nutrition and food safety
- describe regulation in laws, as well as voluntary certifications, concerning food safety, traceability and production systems, and discuss the importance of different certifications
- have knowledge of the product development and innovation process for new products.


The course includes the following sections:
- Genetic, physiological and plant pathological factors, as well as cultivation techniques and other environmental factors, which affect sustainability and quality.
- Factors that affect ripening processes, as well as maturity indices for fruits. Grading and sorting of horticultural products. Sensory quality - colour, shape and taste.
-Measures to maintain quality and reduce postharvest losses, including cold chain, packaging materials, modified and controlled atmosphere and storage techniques.
- Techniques for determining and analysing raw material quality and fruit ripening, as well as quality of processed foods.
- Identification and description of various pathological and physiological diseases after harvest, and causes of these
- Nutritional quality and content of fruits, berries and vegetables that affect health, as well as factors that affect the levels of these substances.
-Food safety for horticultural products and regulations inside and outside the EU.
- Food waste: measures to limit waste at all stages and possible alternative uses for by-products.
- Product development and innovation as a process
The course is a distance learning and online course and includes web-based modules and elective laboratory sessions on the Alnarp campus. Laboratories are optional and can be replaced with tasks. Scheduled guest lectures, seminars, tutorials and presentations are mandatory.

Formats and requirements for examination

The examination consists of submission and reporting of practical classes (can be replaced by other assignment) plus written and/or oral examination. To pass the course, pass grades in examination and assignments, approved participation in exercises, laboratory work (or other assignment) and seminars 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, BI1235
There are no Grading criteria posted for this course

Course facts

The course is offered as an independent course: Yes The course is offered as a programme course: Horticultural Management - Gardening and Horticultural Production, Bachelor´s Programme Syllabus for Horticultural Management – Gardening and Horticultural Production (BSc) Tuition fee: Tuition fee only for non-EU/EEA/Switzerland citizens: 38054 SEK Cycle: Bachelor’s level
Subject: Biology Horticultural science
Course code: BI1395 Application code: SLU-30288 Location: Independent courses Distance course: Yes Language: English Responsible department: Department of Plant Breeding Pace: 100%