| Post-harvest crop losses and their reduction. Packaging of horticultural products. Quality and safety
of fresh horticultural products. Minimal processing of horticultural products. Food waste reduction. Food preservation techniques (Heat application, heat removal, moisture removal, use of preservatives). Raw material preparation. Processing of fruits, vegetables, milk, egg, meat, poultry and seafood. Food packaging. Legal frameworks and certification requirements for both local and export markets. National and international regulations for food safety.
|
Administrative assistant: Mr. ABEELUCK Yajyushsingh
Telephone: 4037400
Email: aofoa-exam@uom.ac.mu |
