Course code PārZ4033

Credit points 4

Fruit and Vegetable Processing

Total Hours in Course160

Number of hours for lectures32

Number of hours for laboratory classes32

Independent study hours96

Date of course confirmation13.04.2021

Responsible UnitDepartment of Food Technology

Course developers

author

Solvita Kampuse

Dr. sc. ing.

author

Envija Velga Strautniece

Dr. sc. ing.

Course abstract

Students obtain the knowledge about chemical composition and physical properties of fruits and vegetables. They acquire the basic knowledge about fruit and vegetable processing, and about physical, biochemical and microbiological processes during production of these products. They also get information about defects of fruit and vegetable products and possibilities to avoid them.

Learning outcomes and their assessment

After the finishing this study curse students will obtain the following learning outcomes:
knowledge; about fruit and vegetable structure and chemical composition, preservation methods, about processing principles of different fruit and vegetable products, and about physical, biochemical and microbiological processes during production of these products;
skills; to evaluate the quality parameters of fruits and vegetables and their processing products (physical, chemical, etc.), to lead and control the technological processes of different fruit and vegetable processing products;
competence; to analyse and explaine the physical, biochemical and microbiological processes during production of different fruit and vegetable products.

Compulsory reading

1. Strautniece E. Augļu un dārzeņu ķīmiskais sastāvs. Lekcija. - Jelgava: LLU, 1999. - 17 lpp.
2. Vaclavik V.A. Essentials of Food Science. New York, International Thomson Publishing, 1998. - 419 p.
3. Processing fruits: Science and technology – 2nd ed. / edit by D.M. Barrett, L.P.Somogyi, H. Ramaswamy- CRC Press, Inc., 2005, 841 p.
4. Processing Vegetables: science and technologies/ ed by D.S. Smith, J.N. Cash et al. - Lancaster; Barsel: Technomic Publishing Company, Inc., 1997 -X, 434 p.

Further reading

1. Bioactive compounds in foods / edited by John Gilbert, Hamide Z. Şenyuva. - Oxford : Blackwell Publishing, 2008. - xvi, 409 lpp.
2. 400 augļi un ogas Latvijā mūsdienu augļudārzā / sastād I.Birulis. - izd. "Lauku Avīzes", Rīga, 2008., 237 lpp.
3. Improving the health-promoting properties of fruit and vegetable products/ ed. by F.A. Tomas-barberan and M.I. Gil. - Woodhead Publishing Limited, 2008, 560 p.

Periodicals and other sources

1. Food Technology. Published by Institute of Food Technologists. ISSN: 0015-6639. Pieejams arī : http://www.ift.org/food-technology.aspx
2. Food Quality and Preference. Published by Elsevier Science. ISSN: 0950-3293. Pilni teksti Science Direct datubāzē.
3. Food Science and Technology. Published by Elsevier Science. ISSN (printed): 0023-6438. ISSN (electronic): 1096-1127. Pilni teksti Science Direct datubāzē.