POST HARVEST HANDLING AND PROCESSING

About this Course

  • 30 students enrolled
  • 4 instructors

Course Description

This course is about the post harvest chain of agricultural produce after harvest for its protection, conservation, processing, packaging, distribution, marketing, and utilization to meet the food and nutritional requirements of the people in relation to their needs. This course also focus on how to extend the shelf life and the good quality of the agricultural produce and product.

Course Learning Outcomes

1 ) Identify, differentiate and interpret observations related to type of losses and inefficiencies in post-harvest handling,processing, and utilization of their bio-waste. ( C4 )
2 ) Communicate to peers verbally and to the facilitator in writting, through critical and systematic thinking of activitiesrelated to the whole or specific post-harvest handling components; and description of products and by-products produced from important
3 ) State, discuss and relate knowledge on influence of crop physiology and maturity on produce's fresh post-harvest quality, primary processing, packaging and improving the preservation of fresh and semi-processed products. ( C3 )

Course Details

STATUS : Open
DURATION : FLEXIBLE
EFFORT : 3 hours per week
MODE : 100% Online
COURSE LEVEL : Beginner
LANGUAGE : English
CLUSTER : Science & Technology ( ST )

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 Syllabus

1.1 Factors limiting production of plantation and food crops in Malaysia.
1.2 Postharvest pipeline – components and processes involved
1.3 importance of value - adding, and factor affecting quality and preservation after harvest

2.1 Influence of in – field cropping practices on produce quality
2.2 Influence of crop maturity on quality and preservation
2.3 Harvesting techniques & mechanized handling in agricultural crops
2.4 In – field collection and transportation

3.1 Structure and composition
3.2 Composition and nutritional value
3.3 Physiological development
3.4 Chemical changes during maturation
3.5 Changes during ripening and senescence
3.6 Physiological disorders

4.1 Palm crude extraction
4.2 Rubber processing
4.3 Cocoa processing
4.4 Paddy milling

5.1 In – store handling
5.2 Fruit and vegetable processing
5.3 Medical crops processing
5.4 Processing dried products

6.1 Storage methods (dry & wet products)
6.2 Importance of temperature and humidity management
6.3 Cooling methods and cold chain

7.1 Roles & type of packaging
7.2 Bulk, retail & controlled atmosphere packaging
7.3 Safety, standards & traceability
7.4 Refrigerated transport and marketing

8.1 Waste utilization of affluences from plantation mills
8.2 Utilizing fruit and vegetable wastes

Our Instructor

DR. NOER HARTINI BINTI DOLHAJI

 Course Instructor
UiTM Kampus Jasin

DR. WAN ZURAIDA BINTI WAN MOHD ZAIN

 Course Instructor
UiTM Kampus Jasin

NUR'AMIRA BINTI HAMID

 Course Instructor
UiTM Kampus Jasin

KHAWARIZMI BIN MOHD AZIZ

 Course Instructor
UiTM Kampus Jasin

 Frequently Asked Questions

A1 : Student who study about agriculture, bussinessman, farmers, agriculture industry, agriculture student.

A2 : Of course. u can join this course

A3 : you will know about post harvest chain, how to maintain quality of produce and product, packaging and marketing techniques and also how to utilised the waste.