The Methods of Measuring Fruit & Vegetable Quality: Color, Texture and Flavor course was held in April & May 2007; the next course is not scheduled at this time.
2007 Methods of Measuring FV Quality Agenda
Methods of Measuring Fruit & Vegetable Quality: Color, Texture, and Flavor - This course is designed for those working in the fresh produce and processed fruit and vegetable industries. The principles and applications of color, texture and flavor measurement will be particularly relevant to individuals involved in quality control and research and development activities. A background in Horticulture, Food Science & Technology or Food Physics/Food Engineering is useful. The principles behind human and instrumental perception of color, texture and flavor will be discussed, and the various instruments and methods available will be compared. Real-life examples of fresh and processed fruit and vegetable color and texture measurement will be described and demonstrated in hands-on laboratory sections. The methods of measuring flavor will begin with a review of sensory measurements and expression. Volatile and non-volatile instrument analysis, specifications of flavor measurement, and the effects of postharvest handling will also be covered. The principles behind human and instrumental perception of color, texture and flavor will be discussed, and the various instruments and methods available will be compared. Real-life examples of fresh and processed fruit and vegetable quality measurement will be described and demonstrated in hands-on laboratory sections.
