Product Quality Measurements & Analysis

Are you passionate about horticulture, and aspiring to increase your knowledge on quality assessment? Whether you are aiming for a career in horticulture, agriculture, or quality control, this program promises to transform your appreciation for the subtle qualities that make each ornamental, fruit, and vegetable exceptional.
Quality is a major factor affecting the marketing of all horticultural produce and it depends on both, chemical and physical attributes. From a marketing point of view, color, firmness, taste, aroma, weight, and the absence of external defects and disease infection are the most important attributes. The consumer's preference for quality depends on sensorial evaluation. However, we have developed useful instruments and methodologies to assess the quality more objectively.
The course introduces the sources of chemical and physical attributes and explores the most common and innovative techniques to assess and quantify the quality of horticulture products. This program is designed to enhance comprehension and practical proficiency in evaluating the intricate subtleties of horticultural products. Immerse yourself in the dynamic domains of color, texture, and flavor, delving into a comprehensive exploration of the scientific facets of quality assessment.

• Acquire a deep understanding of the intricate qualities that define horticulture products.
• Develop practical skills in both subjective and objective methodologies of quality evaluation.
• Engage in hands-on experiences with destructive and non-destructive instruments and methodologies.

Throughout the course, the emphasis is on both, the theoretical foundations and practical applications of these evaluation techniques. You will be equipped with the knowledge and skills necessary to conduct thorough and meaningful assessments of horticultural products, contributing to quality control, research, and development in the field.

• Recognize the fundamental concepts of quality of horticulture products along the supply chain;

• Judge the application of sensory and instrumental analysis according to the product and objectives of the project;

• Identify the sources of color, texture, and flavor, and recognize factors that influence the quality of horticulture products;

• Classify the instruments and equipment used for property measurements according to principles of function and outputs;

• Interpret the graphics and data obtained by instrumental measurements and employ them in quality reports;

• Critically discuss and exemplify the advantages and disadvantages of the various destructive and non-destructive methodologies;

• Have developed practical skills in sensorial and instrumental assessment of the quality.

• Written test with open and closed questions (75%) Resit exams must happen in the corresponding resit period, or during the next offering of the course.
• Assignment report (25%) Practical reports and presentations; insufficient reports can be resubmit within the academic year. Presentations cannot be redone, if insufficient then group or individuals may get an individual assignment.

ZSS06100 Laboratory Safety Basic Plant Physiology, Organic Chemistry, Cell Biology and Postharvest Physiology.

• Specific literature will be mentioned on lecture slides or provided by teachers during or after the lecture. Additional literature (no purchase necessary) Postharvest Technology of Horticultural Crops -- Adel Kader, 3rd Edition (1992) Fruit Quality and Its Biological Basis - Michael Knee (2002) Postharvest quality assurance of fruits: practical approaches for developing countries - Mohammad Shamsher Ahmad & Mohammed Wasim Siddiqui (2015)