• The
lectures presents different perspectives on organic food quality. The
influencing factors along the value adding chain „from farm to fork“ will be
discussed for selected foods.
• You
will learn to characterize these factors during farming and processing and
identify critical control points where quality losses can occur.
• Visits
to food manufactures will help to deepen the understanding of processes,
measurements, and regulations.
• Students
will be organized into groups of four and each group will present a quality
assessment based on lecture content for one food example.