Teacher
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MASSANTINI Riccardo
(syllabus)
Module 1 (0.50 CFU): Introduction - The quality of the IV range products - The factors that influence it - Current legislation Module 2 (1.50 CFU): Biochemistry and physiology of gamma IV products - Ethylene production - Breathing - Deterioration of the cell membrane - Accumulation of secondary metabolites - Water loss - Susceptibility to microbial attack - Varietal choice - Effect of cultivation techniques - Physiological maturity - Amount of damage induced by cutting Module 3 (0.50 CFU): Nutritional quality of products in the IV range - Influence of pre-harvest factors (genotype, graft, climatic factors and cultivation practices) - Maturation and ripening - Effect of post-harvest factors (physical damage, temperature and relative humidity, additional treatments) Module 4 (0.50 CFU): Product technologies of the IV range products - Raw material - Harvesting - Product quality assessment - Grading and sorting concepts - Trimming, slicing, grinding, pre-washing, sanitizing washing, drying, weighing and packaging Module 5 (1.00 CFU): Criteria for the design of processing plants - Processing lines and critical points - Arrangement of machinery and its operation - Various product processing sectors (trimming, toileting, washing and packaging) - Control and evaluation of external parameters (temperature, humidity, waste, hygiene and sanitization of environments and machinery) Module 6 (1.00 CFU): Packaging - Modified Atmosphere Packaging (MAP) - Effect of MAP on microbial development - Effect of MAP on product respiration - Permeability and selectivity of the plastic film Module 7 (1.00 CFU): Special section - Fresh-cut fruit (apple, kiwi, pear, strawberry, pineapple, etc.) - Fresh-cut vegetables (various salads, carrot, artichoke, fennel, etc.)
(reference books)
FRESH-CUT FRUITS AND VEGETABLES (Science, Technology, and Market). Olusola Lamikanra. Ed. CRC Press 2002 Processing of tropical fruits and vegetables: a technical guide. RAP PUBLICATION 2010/16. http://www.fao.org/docrep/014/i1909e/i1909e00.pdf Material provided by the professor
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