Plant-Based Foods

The main aim of the course is to acquaint students with the physiology of fresh plant products and the quality characteristics of plant products.
The course aims to provide the scientific basis on the biochemical and physical changes that occur during the ripening of fresh plant products, their evolution after harvest, and factors related to qualitative and quantitative losses, including those for biochemical, pathological, and physiological alterations. The objective is also the study of commercial harvesting, processing, storage and marketing procedures best suited to the needs of the products and their responses. In addition, the course aims to acquaint students with the main processing technologies of some products of plant origin, as well as the indices used to assess their quality.

Upon completion of the course, the student will attain the skills necessary to distinguish the main quality characteristics of fresh vegetable products and foods of plant origin derived from them. The acquired skills will enable the professional management of fresh fruit and vegetables and food products of plant origin in order to safeguard their quality, freshness and food safety and to optimize their processing into high-quality products.