Aims

In general, the course aims to reach the following learning outcomes:

The graduate

• Has profound and detailed scientific knowledge and understanding of the (bio)chemical processes in biological raw materials during postharvest storage and their transformation into food products.
• Has profound and detailed scientific knowledge and understanding of detection and control strategies (physical, biological, chemical) of microorganisms in food systems.
• Has profound and detailed scientific knowledge in different fields of product technology such as fruit and vegetable products and cereal derived products.
• Can critically evaluate the functionality and safety of foods in the context of human health including the relation with raw materials and their processing into foods based on analytical data and scientific literature data.
• Masters the skills and has acquired the problem solving capacity to analyze problems of food quality and safety along the food chain and to elaborate interdisciplinary and integrated qualitative and quantitative approaches and solutions (including implementation) appreciating the complexity of food systems and the processes used while taking into account technical limitations and socio-economic aspects such as feasibility, risks, and sustainability.
• Has acquired a broad perspective to problems of food security, related to postharvest and food processing, in low income developing countries.

More specific, this course aims to familiarize the students with fundamentals aspects on the biology of important groups of pests and diseases on harvested crops or constructions. Crop losses are discussed in terms of economical importance either for local consumption, or for export purposes in relation to international plant quarantine regulations. The course includes aspects of applied entomology (insects, mites), animal pests (rodents) and pathogens (fungi and bacteria). Some groups of organisms are discussed exhaustively to demonstrate cultural, biotechnological and phytopharmaceutical techniques to achieve the necessary control. Special attention is given to preventive rather than to curative control methods. Therefore, basics of modern diagnosis methods, threshold limits, ecological conditions and population dynamics are included as well as notions on reasonable pesticide use, safe for the applicator, consumer and to the environment.

Previous knowledge

Knowledge of biochemistry and microbiology

Is included in these courses of study

• Master of Food Technology (Leuven et al) 120 ects.
• Master of Food Technology (Leuven et al) (Major in Postharvest and Food Preservation Engineering (KU Leuven)) 120 ects.
• Courses for Exchange Students Faculty of Bioscience Engineering (Leuven)