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 at pre- and postharvest. 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.

Lecture topics:
Quality, attributes, and properties
Sensory Analysis
Flower quality
Color I and II
Texture I and II
Volatiles
Taste
Spectroscopic measurements
Omics in quality evaluation (Guest)
Quality at Harvest & acceptance period
Quality detection using X-ray (Guest)
Quality of CA Stored Fruits (Guest)

After successful completion of this course students are expected to be able to:

• Recognize the fundamental concepts of quality and distinguish between quality, attributes, and properties;
• 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 the main factors that affect 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.

Mandatory Knowledge:
ZSS06100 Laboratory Safety
Assumed Knowledge:
Basic Plant Physiology, Organic Chemistry, Cell Biology and Postharvest Physiology.