DescriptionThe overall aim of this course is to expose students in the areas of postharvest
technology to reduce food losses, optimize product quality, add-value, and thereby
increase profitability of Agri-food business. Principle, technology and management
systems used during harvesting, handling, packaging, storage, marketing, and
traceability of fresh food products and other biological materials will be covered in this course. Emphasis will be given on technical and environmental factors affecting fresh product quality and storage life, including harvesting systems, handling damage, refrigerated storage, packaging technology, and drying for reducing losses and maintaining quality.