Technology of Plant Foods

To introduce students to the science and technology behind the processing and preservation of plant-based foods.
To understand the physical, chemical, and nutritional properties of plant foods.
To study the different methods of processing plant foods to enhance shelf-life, nutritional value, and sensory properties.
To explore the technological advances in plant-based food processing and emerging trends in the industry.
To understand the principles of product development and commercialization of plant-based foods.

Upon successful completion of this course, students will be able to:

Understand the properties and characteristics of different plant foods (fruits, vegetables, grains, legumes, etc.).
Identify various processing methods used in plant food technology and their impact on quality.
Evaluate the nutritional, sensory, and functional properties of plant-based foods.
Apply knowledge of plant food processing technologies to enhance food quality and safety.
Understand the importance of sustainability in the plant food industry and the role of emerging technologies.

Unit 1: Introduction to Plant Foods and Their Composition

Classification of plant foods: Fruits, vegetables, grains, legumes, nuts, and seeds.
Composition and nutritional value of plant foods: Carbohydrates, proteins, lipids, vitamins, and minerals.
The role of plant-based foods in human nutrition and health.
Physical properties of plant foods (texture, color, flavor, and aroma).
Postharvest physiology and changes in plant foods during storage.

Unit 2: Processing of Fruits and Vegetables

Methods of preservation: Canning, freezing, drying, and pickling.
Impact of processing on the nutritional and sensory properties of fruits and vegetables.
Techniques for improving the shelf life of fresh produce: Modified atmosphere packaging, refrigeration, and coating.
The role of enzymes in fruit and vegetable ripening and processing.
Product development in the fruit and vegetable sector: Juices, sauces, jams, and frozen products.

Unit 3: Processing of Grains and Legumes

The structure and composition of cereal grains and legumes.
Milling and grinding processes in the production of flour and other cereal-based products.
Traditional and modern techniques for processing grains and legumes: Puffing, extrusion, and fermentation.
The role of legumes in plant-based protein sources: Processing methods to improve digestibility and bioavailability.
Applications of processed grains and legumes in food products like pasta, snacks, and protein isolates.

Unit 4: Advances in Plant-based Food Technologies

Emerging trends in plant-based food processing: High-pressure processing (HPP), ultrasound, and microwave processing.
Development of plant-based meat substitutes and dairy alternatives.
Functional foods from plants: Bioactive compounds, antioxidants, and health-promoting components.
Innovations in plant-based food product development: Plant-based beverages, snack foods, and meal kits.
Sustainable practices in the plant food industry: Waste reduction, energy efficiency, and environmentally friendly processing technologies.

Unit 5: Packaging, Storage, and Distribution of Plant Foods

Packaging technologies for plant-based foods: Modified atmosphere packaging (MAP), vacuum packaging, and edible films.
Storage and distribution systems for plant foods: Temperature control, humidity control, and transportation logistics.
Shelf life and quality retention of plant-based foods during storage and distribution.
Consumer trends and market demand for plant-based foods.
Regulatory and labeling considerations for plant-based food products.

Krokida, M. K., & Philippoussis, A. (2007). Food Processing Technologies: Impact on Product Quality and Sustainability. Elsevier.
Ramaswamy, H. S., & Marcotte, M. (2006). Food Processing: Principles and Applications. CRC Press.
Singh, R. P., & Heldman, D. R. (2009). Introduction to Food Engineering (4th ed.). Academic Press.
Prat, D., Pardal, L., & Sadeghi, S. (2021). Plant-based Food Products: Science and Technology. Springer.
Vázquez, R., & Tomás, M. (2018). Food Engineering Aspects of Plant Foods. Elsevier.

Page updated

Google Sites

Report abuse