Postharvest - Biology and Technology
This course instance is exclusively for incoming exchange students
Course description
The course is intended for you who want to learn more about what happens to fruits, berries, and vegetables after they have been harvested. The focus is on how quality, flavour, nutritional value, and shelf life are affected from harvest to consumption. You will also gain knowledge about how food waste can be reduced through improved product handling and innovative technological solutions.
The course provides an in-depth understanding of the biological processes that regulate ripening, aging, and deterioration in horticultural products. You will learn how factors such as temperature, oxygen levels, packaging, and storage methods influence product quality and shelf life. The course also covers storage diseases, food safety, and nutrients that are important for human health.
By understanding why food deteriorates and how losses can be prevented, you will gain knowledge that is important from both environmental and resource-efficiency perspectives. The course also highlights innovation and product development within the food sector.
The course is taught in English and as an online distance-learning course. It is intended for students with previous studies in biology or horticultural science and is particularly suitable for those interested in sustainable food systems, plant biology, and the future of food supply.
Entry Requirements
Course facts
BI1395, Postharvest - Biology and Technology, 15.0 Hp
Print syllabus
Syllabus
Finalized by: Programnämnden för utbildning inom landskap och trädgård (PN - LT), 2020-11-12
Valid from : Spring semester 2022 (2022-01-17)
Level
First cycle (G2F)
Main field of study
Biology, Horticultural Science
Grading Scale
The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.
Course language
English
Entry Requirements
Objectives
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.
Content
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.
Examination Formats and Requirements for Passing the Course
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.
Responsible Department/Equivalent
Department of Plant Breeding
Supplementary information
Module set
| Title | Credits | Code |
|---|---|---|
| Single module | 15.0 | ENDA |
The Course Replaces
BI0927, BI1235