Postharvest Preservation and Technology
| Code | School | Level | Credits | Semesters |
| BIOS3082 | Biosciences | 3 | 10 | Autumn Malaysia |
- Code
- BIOS3082
- School
- Biosciences
- Level
- 3
- Credits
- 10
- Semesters
- Autumn Malaysia
Summary
Post-harvest technology is inter-disciplinary "Science and Technique" applied to agricultural produce after harvest for its protection, conservation, processing, packaging, distribution, marketing and utilization to meet the food and nutrional requirements of the people in relation to their needs. The content of this course will be postharvest physiology, especially physiological and biochemical processes determining product quality, nutritional quality and shelf life of plant products. Postharvest technology such as, preservation, handling, storage, physiological disorders, transportation and postharvest diseases. This will also give insight on reducing postharvest losses for horticultural produce. To accompany the lectures there will be a practical session on ripening of fruits to address various physical and chemical changes during ripening.
Assessment
- 100% Exam (2-hour): Examination (100%): 2 hours; Answer 2 out of 4 essays
Educational Aims
The aims of this module are:To introduce students to a range of physiological, physical and biochemical processes during the postharvest life of fruits and vegetables. To educate students on the importance of postharvest technology for maintaining both quality and quantity of fruits and vegetables, and to provide the necessary skills for tackling the issues related to postharvest quantity and nutritional losses.Learning Outcomes
On successful completion of this module, students will be able to:
- Identify the causes and main effects of pre and post-harvest losses of horticultural produce.
- Describe knowledge of postharvest physiology and biology of fruits and vegetables, value addition in horticular products and the importance of maintaining the quality of fruit and vegetables.
- Explain the principles and practical applications of cooling, packaging, storage and transportation.
- Explain the concept of quality and which techniques that are available globally, assesing the effectiveness of the application of the techniques to enhance shelf and storage and life of fresh produce.
Intellectual Skills:
- To collect and integrate several lines of evidence and apply them in a balanced manner to support an argument.
- To apply subject knowledge to solve problems.
Transferable Skills:
- To communicate effectively in a written form.
- To prepare material with attention to accuracy and detail.
- To manage working time effectively.
Conveners
- Prof Asgar Ali