Aim
To give knowledge of cultivating, handling and storage of vegetables so that fresh as well as processed vegetables with an optimal quality and a minimal environmental load can reach the consumers.

In the concept vegetables all food derived from the vegetable kingdom is included: fruits, berries, vegetables, potatoes, root vegetables and cereals.

Knowledge and understanding
For a passing grade the student must

• have knowledge of the legislation regulating cultivation and additional handling of vegetables (fruits, berries, vegetables, cereals, potatoes) and of various cultivation methods for vegetables as well as how they influence the quality of the raw material and the environment.

• have knowledge of how carbohydrates are formed and converted in vegetables and how various types of vegetables are built up.

• have knowledge of how vegetables, fruits berries, potaoes and other products rich in starch are processed on an industrial scale and be familiar with the equipment used on an industrial scale as well as how the choice of primary product, harvest, handling, processing and storage influence the quality of the product.

• have a knowledge of the microbiological risks associated with consumption of vegetables

• be able to describe and explain the scientific reasons for the recommendation that we should eat 0.5 kg fruits and vegetables a day

• have knowledge of the health problems and illness which could be caused by vegetables..

Skills and abilities
For a passing grade the student must

Contents
In the term vegetables fruits, berries, vegetables, potatoes, cereals and all products from them are included. The area is large and important and frequently discussed in media. EHEC in lettuce, shigella in raspberries, the fibre content in bread, low GI in pasta, antioxidants, 0.5kg fruit and vegetables a day, the fat content in chips, sugar peas transported by air from Kenya, organic vs. conventional cultivation, overdone vegetables, plastic-coated cucumber.

The course content covers the whole chain from cultivation, harvest, storage, sale, cooking and industrial processing to consumption. The choice of raw material, handling routines and equipment as well as the suitability as a raw material in the food industry and environmental aspects will be discussed from an eating quality point of view

The course covers initially vegetables, fruits and berries and after that potato, rice, pasta and other vegetables rich in starch. Finally, cereals and bread etc. are covered.

Lectures, laboratory experiments, group assignments and study visits are included.

Literature
Kurslitteratur
Böcker
Andersen, PE 1993. Livsmedelsteknologi 2, Vegetabiliska livsmedel. Lund: Studentlitteratur (464 s) Sidor som beskriver apparater och utrusningar inom frukt- och grönsaksindustrin, kvarnar samt bagerier.
Abrahamsson L et al. 2006. Näringslära för högskolan. Stockholm: Liber AB (464 s) ISBN: 91-47-05355-0. Sidorna 89 – 90, 225 – 232, 257 – 260, 271 – 274, 289 – 293, 300 – 305
H. Thougaard m fl, Grundläggande mikrobiologi med livsmedelsapplikationer, 2:a upplagan 2007, sidorna 353-367.
Litteratur om mögel tillkommer.
Kompendier
Nilsson, H. Kompendium i kommunikation. Finns att köpa vid kursstart.
Furugren, B. Livsmedelskemi och matkunskap. Vegetabilier. Ca 350 sidor. Finns att köpa vid kursstart.
Eva Jonsson (red) 1993. Våra livsmedelsråvaror. Stockholm: Utbildningsradion och Sveriges lantbruksuniversitet. ISBN: 91-26-92106-5. Sidorna 50-67, 32-39, 11-31. Finns att köpa vid kursstart.
G. Molin. Livsmedelsmikrobiologi, 1998. Sidorna 121- 144 samt 175-189. Finns att köpa vid kursstart.
Artiklar
Artiklar till fördjupningsuppgifterna, se litteraturförteckningen till resp fördjupningsuppgift
Artikelkompendium omfattande ca 50 sidor om aktuella frågeställningar vad gäller sambandet kost - hälsa
Internet
Hans Lindmark (2002), Mikrobiologisk riskprofil för frukt och grönsaker, Livsmedelsverket www.slv.se http://www.livsmedelssverige.org/livsmedel/vegetabilier/livsmedel_vegetab.htm
Referenslitteratur
Jonsson, L et al. 2007. Livsmedelsvetenskap. Lund: Studentlitteratur (395 s) ISBN: 9789144043463
Blücher A (red) 2005 Functional foods Nutrition, medicin och livsmedelsvetenskap. Lund: Studentlitteratur (201 s)
Lindeberg S 2003. Maten och folksjukdomarna – ett evolutionsmedicinskt perspektiv. Lund: Studentlitteratur (265 s)