FST 403 Course Synopsis

COURSE CODE:    FST 403
COURSE TITLE:    Fruits and Vegetables Technology
NUMBER OF UNITS: 3 Units
COURSE DURATION
:  Three hours per week

COURSE DETAILS:
Course Coordinator: Prof. (Mrs.) F.O. Henshew, B.Sc., M.Sc., PhD
Email: henofcpc@yahoo.com
Office Location: Food Science and Technology, COLFHEC
Other Lecturers: Dr. (Mrs.) J.M. Babajide

COURSE SYNOPSIS
Handling of fresh fruits and vegetables, chemical control of enzymic and non-enzymic changes, grading, sorting, cleaning. Peeling, sampling and size reduction.  Raw materials for the fruits and vegetables industry – citrus, mangoes, onions, bananas, etc; botanical characteristics, composition, harvesting, storage and preservation, controlled Atmosphere technology.  Canning of fruits and vegetables – theory and applications; Dehydration processes including freeze-drying, spray-drying and sun drying; processing of fruit drinks and juices, jams and preserves, tomato paste products and pickles.  Techniques of blanching, clarification, stabilization and can-sterilisation.

FST 403 Lecture Note

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