The growing demand for fresh, high-quality, and minimally processed foods is reshaping the agri-food industry across Europe. Consumers increasingly seek convenient products that maintain their natural qualities, nutritional value, and safety, posing both opportunities and technical challenges for producers.
This course introduces students to the principles and industrial applications of minimal processing technologies, especially in the fruit and vegetable sector. Students will explore techniques aimed at preserving freshness, extending shelf life, and reducing waste. Emphasis is placed on process optimization, innovative preservation methods, and emerging technologies, with practical sessions and case-based learning directly linked to current industrial practices.
