Biotecnologia della postraccolta dei prodotti ortofrutticoli
(objectives)
The course is focusing on the main preservation, biotechnological processing and packaging techniques of the postharvest fruits and vegetables and provides the basic skills to understand the relationship between ripening/preservation processes and the qualitative and nutritional composition of fruit and vegetable products. The aim of the course is to provide the physiological, chemical, qualitative and biotechnological knowledge and skills and to provide knowledge of the structural changes in fruit and vegetables from harvest to final consumption. The student will acquire a greater level of expertise in professional agri-food issues, notably in preservation technologies, and, as a result, he/she will be able to describe with competence and ability the scientific issues for solving problems related to the preservation, conditioning, packaging and distribution of vegetable products. At the end of the course, the student will gain expertise and will be also able to apply and transfer the acquired skills with independent judgement and to communicate them with professionalism to experts in the vegetable sector.
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