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Duration
LevelBiochemistry and Physiology of Perishable Crops (B-KUL-I0Q96A)
POC Food Technology
Aims
In general, the course aims to reach the following end terms:
Knowledge: Providing detailed scientific knowledge in food science.
More specific: Storage of perishable crops will result in a decrease of quality over time. This is due to changes in the physiology and biochemistry of the plant material after harvest. Therefore, a good insight in the physiological and biochemical changes of plants during postharvest life is needed to improve storage technology in the future. This course will provide the essential knowledge of plant physiology and biochemistry in this respect.
Previous knowledge
Basic knowledge of biochemistry
Course material
Syllabus
Slides, transparencies, courseware
Activities
4.0 ects. Biochemistry and Physiology of Perishable Crops (B-KUL-I0Q96a)
Content
1. Plant senescence
2. Senescence factors 3. Senescence of plant organs
Evaluation
Evaluation : Biochemistry and Physiology of Perishable Crops (B-KUL-I2Q96a)
Mode of evaluation
:
Oral with written preparation
