Technology of Canned Fruits and Vegetables

The course aims to provide students with knowledge related to the processing technologies of the main vegetable canned foods. It covers an understanding of raw materials, equipment operation, critical control points, and final product quality. Educational activities, conducted in the classroom, laboratory, and/or at a food canning company, will allow students to acquire skills for understanding and managing operations in the canning industry. This course serves as a practical application of theoretical knowledge from fundamental courses and helps students comprehend their importance both during and after their studies.

By the end of the course, students will have expertise in the production technologies of vegetable canned products. They will also be able to conduct process controls, identify critical points requiring intervention to ensure product quality, and evaluate finished products based on company standards and current regulations.