The aim of this course is to teach the fundamental principles and applications of analytical methods used for fruit and vegetable products, and to equip students with the knowledge and skills necessary for applying these methods to various food matrices. The course also aims to provide a comprehensive understanding of the physical, chemical, and biological properties of fruits and vegetables, as well as the scientific and industrial foundations of processing technologies such as canning, tomato paste production, juice extraction, freezing, and drying.

This course covers the identification of the physical, chemical, and biological properties of fruits and vegetables, as well as the technologies used in their processing and the understanding of changes occurring during these operations. The course includes topics such as canning, tomato paste production, juice processing, preservation by freezing and drying, minimally processed products, and quality control analyses. It aims to enable students to comprehend processing technologies and quality evaluation methods applied in the food industry.