COURSE CODE: FST 403
COURSE TITLE: Fruits and Vegetables Technology
NUMBER OF UNITS: 3 Units
COURSE DURATION: Three hours per week
Course Coordinator: Prof. (Mrs.) F.O. Henshew, B.Sc., M.Sc., PhD
Office Location: Food Science and Technology, COLFHEC
Other Lecturers: Dr. (Mrs.) J.M. Babajide
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.