The Fruit & Vegetable Technology short course equips learners with essential skills and knowledge in the handling, processing, and preservation of fruits and vegetables. This course is ideal for individuals aspiring to work in food production, agribusiness, or those interested in starting small-scale food processing ventures.
Key topics include post-harvest handling, value addition techniques, preservation methods such as drying, canning, and freezing, and the production of fruit and vegetable-based products like juices, jams, pickles, and sauces. The course also emphasizes food safety standards and quality control measures to ensure high-quality outcomes.
This practical course combines theoretical insights with hands-on training, allowing participants to apply their knowledge in real-world processing scenarios. By the end of the course, learners will be well-prepared to contribute to the fruit and vegetable processing industry or start their own ventures.