Postharvest - Biology and Technology

About this programme

The course is intended for you who want to learn more about what happens to fruits, berries, and vegetables after they have been harvested. The focus is on how quality, flavour, nutritional value, and shelf life are affected from harvest to consumption. You will also gain knowledge about how food waste can be reduced through improved product handling and innovative technological solutions. The course provides an in-depth understanding of the biological processes that regulate ripening, aging, and deterioration in horticultural products. You will learn how factors such as temperature, oxygen levels, packaging, and storage methods influence product quality and shelf life. The course also covers storage diseases, food safety, and nutrients that are important for human health. By understanding why food deteriorates and how losses can be prevented, you will gain knowledge that is important from both environmental and resource-efficiency perspectives. The course also highlights innovation and product development within the food sector. The course is taught in English and as an online distance-learning course. It is intended for students with previous studies in biology or horticultural science and is particularly suitable for those interested in sustainable food systems, plant biology, and the future of food supply. Finalized by: Programnämnden för utbildning inom landskap och trädgård (PN - LT), 2020-11-12 Valid from : Spring semester 2022 (2022-01-17) The grade requirements within the course grading system are set out in specific criteria. These criteria must be available