Principles of the science and technology of plant food 360
Faculty of Natural and Agricultural Sciences
Cereal and legume grains, oilseeds and fruits and vegetables: Composition and structure. Quality assessment and grading. Post-harvest storage and physiology. Cleaning and sorting principles and technologies. Milling – principles and technologies, and their effects on product functionality and nutrient composition. Juice and oil extraction – principles and technologies, and their effects on product functionality and nutrient composition. Bread and baked goods making – principles and technologies, and their effects on product functionality and nutrient composition. Practical work: Laboratory analyses of components and products of cereals, oilseeds, legumes and fruits and vegetables; Determination of quality; Factory visits.
FST 250, FST 260, FST 351 and FST 352 or permission from the HOD.
1 practical per week, 2 lectures per week
Language of tuition
Module is presented in English
Consumer and Food Sciences
Period of presentation
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