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| Under Graduate Degree |
Semester module |
NQF level: 7 |
Credits: 12 |
| Module presented in English |
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| Purpose: (a) Topics on quality and safety of perishable products and legislation governing food safety and quality; post havest biology and physiology of perishable products and production practices /pre harvest practices affecting quality of perishable products; post harvest handling of perishables (Harvesting, packaging, cooling; storage and transportation); post harvest pathology and management of decays and control of post harvest insects on perishable products (b) Understanding what vegetables crops are; vegetables growing in South Africa; their origin distribution, use and characteristic; methods of cultivation, planting, protection, harvesting, processing and storage. |