MVI275 Unprocessed Edible Plants

Students will learn how the composition, growing conditions and processing of plant-based raw materials influences the quality of plant-based food products. Students will also gain knowledge of the importance of plant foods in a sustainable diet.

Emphasis will be on locally grown produce, and how horticultural practices influence food quality. The students shall learn about relevant processing methods for both small scale and industrial production for these raw materials and how to ensure quality throughout the whole value chain.

KNOWLEDGE: The students will acquire a solid academic foundation on raw material requirements as well as processing methods that are relevant for industry and small-scale production.

SKILLS: The students will acquire skills in assessing different raw material qualities within the product groups fruit, berries, vegetables, potatoes and grains and gain an understanding of how this needs to be taken into account and utilized in the production of different products. Relevant analytical methods for assessing different quality parameters will be included in the exercises.

GENERAL COMPETENCE: The students will learn to relate quality of raw materials to those of the finished products and make sensible choices with regard to manufacturing methods for the different product groups.