The course learning outcomes, specific knowledge, skills and competences of an appropriate (certain)

level, which students will acquire upon successful completion of the course, are described in detail. It is necessary to consult:

APPENDIX A

• Description of the level of learning outcomes for each level of study, in accordance with the European Higher Education Qualifications’ Framework.
• Descriptive indicators for Levels 6, 7 & 8 of the European Qualifications Framework for Lifelong Learning and

APPENDIX BGuidelines for writing Learning Outcomes

The objective of the course ‘Postharvest handling of fruit and vegetables’ is to familiarize students, both theoretically and practically, with changes that occur in fresh vegetables and fruit from harvest to consumption, as well as the techniques that are applied during the storage, transportation and marketing of fresh products with the aim of maintaining quality until consumption.

The following topics are covered in detail:

1. the principles of post-harvest technology, the causes of post-harvest losses and the importance of the problem in food security
2. changes during fruit ripening related to quality (consumer perception & nutritional value)
3. climacteric and non-climacteric fruit
4. post-harvest changes in leafy and root vegetables that affect their storage duration and quality
5. the effects of growth regulators pre- and post-harvest on fruits and vegetables
6. ethylene and biostimulants in fruit
7. the structure of fresh fruits and vegetables in relation to their communication with the environment
8. methods of preservation of fresh fruit and vegetables
9. post-ripening of bulbs and tubers
10. methods of ripening and de-greening of fruit
11. post-harvest handling of fresh fruit and vegetables (cleaning, packaging, cooling, film coating, controlled and modified atmospheres, etc.)
12. physiological disorders during the preservation of fruits and vegetables and the ripening or de-greening of fruits
13. the application of EU quality criteria for fresh fruit and vegetables
14. innovative packaging materials and innovative technologies for the creation of controlled and modified atmospheres to prevent ripening and preserve fruits and vegetables
15. Emphasis is placed on the criteria for selecting the appropriate harvest time, as well as on the methods of harvesting, handling and packaging of the products to maintain their quality.
16. Finally, critical points are highlighted for maintaining quality and avoiding quality 'disorders' (such as injury from low temperature, high concentration of CO₂, ethylene, etc.)
17. The Laboratory Exercises are directly linked to the theory and aim to:
18. Informing students about the modern ways and means available for post-harvest handling
19. Assessment of maturity stage
20. Quality in relation to the changes associated with the ripening and post-harvest life of fresh fruit and vegetables.