This course covers topics as nutritive value, quality and postharvest physiology of fruits and vegetables and their products; regulation of ripening, harvesting, grading and packaging as well as storage techniques of fruits and vegetables are also included; processing techniques for fruits and vegetables such as canninig, pickling, freezing ...etc are also being covered in the practical part of this course.
This course covers the basic concepts of food quality control, its development, quality parameters and their measurements as well as eastablishing of quality department and its responsibilities. The course focuses on food quality statistical tools needed in the application of quality management such as process capability, process control, sampling and charting.
The course covers such topics as food quality control management including quality policy, manual, research and development, material control, production quality control, quality systems and their audit process, sampling and charting; food statistical quality control including data analysis, propability, types of data distribution and AVOVA; process capability and process control
This course introduces students to the current status of technologies based on fruits and vegetables; parameters that determine quality; improving storage life and quality, processing technologies and issues related to food safety, basic technologies in the preliminary processing of fruits and vegetables, as well as the processing of some nationally important fruits and vegetables such as tomatoes, potatoes and olive oil.
This course covers the basic concepts of food control and legislation with respect to food control development, food control infrastructure, food law and planning of establishing a food control system; also included are food standards and legislations needed for implementation of food law, the role of local and international organization in food control as well as the control of food products and food institutions.
The course covers the importance of sensory evaluation of food in research and development as well as quality control purposes; the preparation and proper conditions needed for conducting the sensory evaluation tests, the different methods used in the sensory evaluation as well as the statistical analysis of the results are being included. In the practical part of this course, sensory evaluation tests are being performed on selected local fresh and processed foods including some traditional foods like olive oil.
This course includes an introduction, basics of new food product development, food constituents and functionality as well as ingredient functions and selection. Other related subjects such as organolepticevaluation, quality control and assurance, food preservation, packaging, marketing and legislation are being included.
This course deals with the desirable and undesirable uses and the safety evaluation of food additives. It also covers the different classes of food additives with respect to chemical and physical nature, mode of action and regulations concerning their uses.
The course covers the basics of food sensory evaluation such as taste, odor and aroma recognition tests. The course also deals with the different sensory programs i.e. comprehensive descriptive method, in-out method, difference from control method as well as the statistical analysis of the sensory results.