to teach the criteria of quality, preservation, processing, food codex and standarts of nuts

Description of nut and their physical and chemical structure. Processing Technologies and process flow chart of almond, nut, chestnut, wallnut and pistachio. Deterioration of these products , how to determine them and uses of them. Product Technologies of the products drived from these nuts. Hygene and sanitation of the plants of almond, nut, chestnut, wallnut and pistachio. Quality control methods. Evaluation of the analysis and the results