45B-8 |
Training course on fruit processing and preservation: a service to housewives and small processors |
S. E. GÓMEZ-BUENO, Food Science and Technology Graduate Program, Universidad Autonoma de Chihuahua, P.O. Box 1542 - C, Chihuahua, 31170, Mexico and G. V. Nevárez-Moorillón, Facultad de Ciencias Químicas, Univ. Autónoma de Chihuahua, Secretaría de Investigación y Posgrado, Apdo. Postal 1542-C, Chihuahua, 31170, Mexico. The increasing awareness of today society on consumption of safe, nutritious and inexpensive food, especially those produced without chemical additives; compel housewives to look for alternatives that assure that their food products are adequate. In response to this necessity, a training workshop on fruit processing and conservation was planned to be offered at the Pilot Plant at the School of Chemical Sciences, Universidad Autónoma de Chihuahua. In five sessions of five hours each, the workshop included the preparation of 16 different products, with a syllabus that included theory and practice, as follows.Theory: a) why process foods?; b) chemical processing methods; c) physical processing methods; d) hurdle or combination technology. Practice: a) products; b) vegetables in brine c) vegetables in oil; d) fruits in syrup; e) jellies and jams. Up to date, three courses have been offered with a total number of 45 participants, including housewives and small processors that want to increase the quality of their products. At the end of the workshop there is an open invitation to follow their training with technical assistance from the instructor. This has allows us to assist in the implementation of some small business and the solution of real problems. Through the workshop, the University has promoted its capacity to assist in process development and technology transfer of food processing to small processors and potential industrials. To widespread the culture in quality assurance of food products is also a side product of the training course.
Session 45B, Extension & Outreach: General
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