Contemporary technologies of plant food

Subject description

Steer poobiralno physiology of fruit in storage (limiting O2 and temperature) to improve the quality parameters as perceived by consumers. The application of pilot dynamic atmosphere storage of fruits and the  impact of dynamic atmosphere on the occurrence of physiological diseases. Study of the synthesis of aroma compounds during ripening of fruit and the importance of fruit flavors from the perspective of the consumer. Study of the application of minimum temperature (0.2 °C above the freezing point of fruit) as an alternative to the use of 1-MCP. Study of the physiology  of plant tissues packed in a modified atmosphere and use of other modern packaging technologies (active packaging, use of nanocomposites). The use of natural additives for improving the functional properties of flour and increasing the nutritional value of bread. The use of modern technologies for grape processing (flotation , macrooxygenation, grape juice stabulation) and wine production (microoxygenation, reductive technology using various inert gases). Studies of preserving the aroma compounds of wine (varietal , fermentation and aging aromas). The study of factors affecting the alcoholic and malolactic fermentation. Study of optimal maturation of wine and other grape and wine products. Reduce the use of oenological agents while ensuring the nutritional value of wine as a safe food . Study of physico-chemical and microbiological stabilization of wine.

The subject is taught in programs

Objectives and competences

Knowledge and Understanding: Students get acquainted with modern technological processes of plant foods, which include fruits, vegetables, cereals and wine. Learn about the technology, which will allow obtaining the quality and stability of products that consumers increasingly demand. Students will meet in the laboratory to practical application of some of these technologies.

Teaching and learning methods

Lectures, laboratory work, independent preparation of seminars and presentations. Written examination.

Expected study results

Knowledge and Understanding:

The subject gives the knowledge needed in the development of modern technologies in food technology. Pair it with a critical evaluation of the advantages and disadvantages of new technologies from the perspective of the end product.

Basic sources and literature

Izbrana poglavja iz naslednjih publikacij:

  • Bekatorou, A., 2019. Advances in vinegar production. CRC Press.
  • Jaiswal, A.K., 2020. Nutritional composition and antioxidant properties of fruits and vegetables. Academic Press.
  • Pareek, Sergio Tonetto de Freitas Sunil, 2019. Postharvest Physiological Disorders in Fruit and Vegetables, in Postharvest Physiological Disorders in Fruits and Vegetables. CRC Press.
  • Skinner, M.; Hunter, D., 2015. Bioactives in fruit. Wiley Online Library.
  • Wills, R.B.; Golding, J., 2016. Advances in postharvest fruit and vegetable technology. CRC press.
  • Butzke C.E. 2010. Winemaking problems solved. Cambridge, Woodhead Publishing Limited: 432 s.
  • Jackson R.S. 2020. Wine science. Principles and applications. 5rd edition. Oxford, Elsevier Inc.: 573-724; 725-812.
  • Jackson, R.S. 2009. Wine tasting: A professional handbook. 2nd edition. Elsevier Inc., Oxford.
  • Kilcast, D. 2010. Sensory analysis for food and beverage quality control: A practical guide. Woodhead Publishing Limited, Cambridge.
  • OIV. 2022. Compendium of International Methods of Analysis of Wines and Musts (2 volumes). O.I.V., Paris;
  • Reynolds A.G. 2022. Managing wine quality. Volume 2: Oenology and wine quality. 2nd edition. Cambridge, Woodhead Publishing Limited: 2-368.
  • Ribéreau-Gayon, P., Glories, Y., Maujean, A., Dubourdieu, D. 2006. Handbook of enology, Volume 1: Microbiology of wine and vinifications, 2nd edition. John Wiley & Sons, Ltd., Chichester.
  • Ribéreau-Gayon, P., Glories, Y., Maujean, A., Dubourdieu, D. 2006. Handbook of enology, Volume 2: Chemistry of wine stabilization and treatments, 2nd edition. John Wiley & Sons, Ltd., Chichester.
  • Robertson G.L. 2013. Food packaging: principles and practice. CRC Press, Taylor Francis group
  • Brody A. L., Zhuang H., Han H. H. 2011. Modified atmosphere packaging for fresh-cut fruits and vegetables.Wiley-Blackwell
  • Galanakis C. M. 2021. Trends in wheat and bread making. Elsevier Academic Press
  • Goyal M., Kaur K., Kaur J. 2022. Cereal and cereal based foods – Functional benefits and technological advances for nutrition and healthcare. CRC Press
  • Beta T., Camire M. E. 2019. Cereal grain-based functional foods – Carbohydrate and phytochemical components. Royal society of chemistry
  • »revijalni članki s področja, tekoča periodika, druga učna gradiva…«

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