English title:
Processing technology of fruit and vegetable
Course ID:
958315
ECTS credits:
3,0
Title in native language:
Verarbeitungstechnologie von Obst und Gemüse
Verarbeitungstechnologie von Obst und Gemüse
Term Semester:
Autumn/Winter
Instruction language(s):
German
Course content:
Production-specific basis processes.
Conservation processes.
Possibilities for spoilage.
Changes during processing and storage.
Fruit juice and vegetable juice.
Fruit distillates.
Preservation by freezing.
Confiture.
Canned food, food preserves in glass and acidified foods.
.
Conservation processes.
Possibilities for spoilage.
Changes during processing and storage.
Fruit juice and vegetable juice.
Fruit distillates.
Preservation by freezing.
Confiture.
Canned food, food preserves in glass and acidified foods.
.
Expected previous knowledge:
.
Learning outcomes:
To present the practice-oriented theoretical knowledge that is required to select optimum processing techniques for the production of high quality finished products from fruit and vegetables. This takes into account the economic, ecological, nutritional physiological, and legal aspects. The necessity of using production- and product-specific techniques to ensure quality control will be emphasized.
.
.
Exam method:
oral and written
Organisation: University of Natural Resources and Life Sciences Vienna
Country:
Austria
Acronym:
BOKU
ERASMUS+ code:
A WIEN03
Teaching period summer semester:
22. Feb 2021 - 30. Sep 2021
Teaching period winter semester:
13. Oct 2020 - 21. Feb 2021
University website: