Course Description

This free online course starts with the principles of shelf life extension of fruits and vegetable particularly the respiration and ripening processes. Respiration is a metabolic process that provides the energy for plant biochemical processes. Ripening is a phase in maturation process of fruits and vegetables. Next we will learn modified atmospheric packaging (MAP) for extension of shelf life of either the fresh produce or the processed food products.

Next you will study active packaging and technologies which involves some physical, chemical, or biological action for altering the interactions between the package. We will further discuss edible coating which can extend the shelf life of the food by inhibition of the microbial growth and by the improvement of the quality of the food system.

Finally, you will learn about the multi product controlled atmosphere, grain storage, disinfestation of grains, food quality analysis through hyperspectral imaging, rapid and non-destructive methods for quality analysis, and detection of spoilage in food grains.

What you'll learn in this course?

• Food Technology