Advanced Fruits and Vegetables Processing

Lecturer: Yu-Wei Chang, Ph.D. (張祐維)

Email: bweichang@mail.ntou.edu.tw

Phone: (02)2462-2192 Ext.5152

Webpage:

Course ID: M32011IB

Credits: 3

Course Prerequisites: None

Course Description and Goals:

The purpose of this course is to enable students to fully understand the characteristics of traditional food vegetables and fruits, as well as the principles and technologies of their processing, and to introduce novel vegetable and fruit processing technologies.

Schedule Type:

Reference bibliography combined with self-compiled lectures for professors, and demonstration operations for practical classes

Course Schedule (subject to change) :

1. Post-harvest food processing and preservation methods 2. Agricultural product processing methods and novel vegetable and fruit processing 3. Pickled food processing principles and techniques 4. Practice class 1 5. Candied fruit processing principles and techniques 6. Canned vegetable and fruit processing 7. Practice class 2 8. Mid-term exam 9. Dehydration and drying of fruits and vegetables 10. Jam processing 11. Practice class 3 12. Taiwan mushroom processing 13. Development of small-scale food processing in rural areas 14. Rural health care processing 15. Practice class 4 16. Final written report