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.
Basic knowledge of biochemistry
Slides, transparencies, courseware