Course: Post-Harvest Technology of Food and Bio-Based Products (4403-551)

Persons:

• Prof. Dr. Joachim Müller (verantwortlich)
• Prof. Dr. Jens-Norbert Wünsche (verantwortlich)
• Dr. sc. agr. Marcus Nagle (begleitend)
• Dr. Dimitrios Argyropoulos (begleitend)
• Shkelqim Karaj (begleitend)
• Dr. Sajid Latif (begleitend)

Type of Course:

lecture with practicals and excursion

In-Class Hours Per Week:

5

Contents:

Definition and importance of post-harvest technology. Analysis and evaluation of quantitative and qualitative post-harvest losses. Analysis of the effects of post-harvest losses on food supply and quality. Influence of material properties of tropical products on treatment and processing technology, as well as product quality. Fundamentals of mechanical, thermal, chemical, and biochemical post-harvest treatments (cleaning, sorting, separating, crushing, fermenting, drying, cooling, storing). Evaluation and selection of technologies in terms of performance and product quality. Quality assessment, monitoring and marketing of tropical and subtropical products.

Mediation of fundamentals in lectures. Evaluation of selected technologies during excursions and exercises. Demonstration of technologies. PowerPoint presentation and lecture manuscript.

Literature:

EnglishMulton, J.L. (1988): Preservation and Storage of Grains, Seeds and their By-products. Cereals, Oilseeds, Pulses and Animal Feed. Lavoisier Publishing Inc., New York.
Shewfelt, R.L., Prussia, S.E. (ed.) (1992): Postharvest Handling: a System Approach. Academic Press, San Diego.
Chakraverty, A. (2001): Handbook of Postharvest Technology. Marcel Dekker, New York.

Location:

Hohenheim

Module:

• 4403-550 Post-Harvest Technology of Food and Bio-Based Products (compulsory)