Production and Processing of Quality Products

The thematic sections of the course are the following:

1) Concept and necessity of processing, agents of processing, benefits of processing agricultural products

2) Quality, specifications and quality control of agricultural products

3) Basic conditions of the processing industry of agricultural products.

4) Basic principles of processing: pasteurization, sterilization, cooling, freezing,

5) Basic principles of processing: dehydration, radiation, resistive heating

6) Food packaging materials. Interactions with agricultural products

7) Canning

8) Aseptic packaging, controlled and modified atmosphere packaging

9) Food contact material legal fraud.

10) Economic organization of the processing units

11) Processing costs

12) Production and promotion strategy of processed products

13) Measurement of the Performance of the processing units