Module: Post-Harvest Processing II
Introduction
Post-harvest processing plays a critical role in maintaining the quality, safety, and economic
value of agricultural products. As global food demands increase, it becomes essential to apply
innovative, sustainable, and efficient post-harvest technologies. This module, “Post-Harvest
Processing II,” builds upon foundational knowledge to explore advanced preservation
techniques, food safety systems, modern packaging innovations, cold chain logistics, and value-
added food product development. By integrating theoretical concepts with practical
applications, students will gain a holistic understanding of the post-harvest supply chain and
learn to implement solutions that reduce losses, ensure food safety, and add value to
agricultural products.
Acknowledgement
This module was made possible through the collaborative efforts of the faculty and academic
staff of Sultan Kudarat State University – College of Industrial Technology. Special thanks to Mr.
Kirk Jing T. Jainar, course instructor, Mr. Michael Arrivas, BSIT Program Chairperson, and Mr.
Randy T. Berina, College Dean, for their guidance, resources, and academic insights. Gratitude is
also extended to the students whose participation and curiosity inspire continuous
improvement in teaching post-harvest innovations.
Table of Contents
1. Advanced Preservation Techniques
2. Packaging Innovations
3. Processing and Value Addition
4. Food Safety and Quality Control
5. Sustainable and Emerging Trends
6. Cold Chain Management
7. Quality Control in Post-Harvest Processing
8. Global Cuisine Exploration
9. Laboratory & Field Activities Summary
10. Course Reflections and Recommendations
1. Advanced Preservation Techniques
High-Pressure Processing (HPP) is a cutting-edge, non-thermal preservation method used to
inactivate harmful microorganisms while maintaining the food’s taste, texture, and nutritional
value. Unlike heat-based methods, HPP uses hydrostatic pressure (up to 600 MPa) to destroy
bacteria such as Listeria and E. coli. This technology extends shelf life, improves food safety, and
is particularly effective for juices, ready-to-eat meats, and seafood. Students explore this
technology through comparative analysis with pasteurization and hands-on experiments
evaluating microbial reduction and sensory quality in HPP-treated foods.
2. Packaging Innovations
Modified Atmosphere Packaging (MAP) and smart packaging are transforming how food is
preserved and monitored. MAP involves altering the gas composition inside packaging to slow
spoilage and oxidation. Smart packaging integrates sensors and indicators to monitor freshness
and detect contamination. This topic allows students to design packaging systems for perishable
goods, evaluate gas mixtures, and assess the sustainability of biodegradable vs. traditional
packaging materials. It highlights the intersection of food technology and environmental
responsibility.
3. Processing and Value Addition
The development of functional and convenience foods reflects shifting consumer demands.
Functional foods contain bioactive compounds like probiotics or omega-3s, while convenience
foods offer ease of preparation. Students examine how drying, freezing, and microwave
processing impact nutrient retention and sensory appeal. Lab activities focus on transforming
raw produce into shelf-stable snacks or fortified foods, fostering innovation in value-added
product development and market analysis.
4. Food Safety and Quality Control
Ensuring food safety is a global priority. This section covers standards such as HACCP (Hazard
Analysis Critical Control Point), ISO 22000, and GMP (Good Manufacturing Practices). Students
learn to identify biological, chemical, and physical hazards and develop food safety plans using
real-life scenarios. Quality control methods like microbiological testing and sensory evaluation
are practiced to ensure compliance and consumer safety. Discussions include foodborne
outbreaks and strategies for prevention.
5. Sustainable and Emerging Trends
With climate change and resource depletion, sustainable food processing has become crucial.
This topic explores plant-based alternatives, zero-waste technologies, and eco-friendly
packaging. Students analyze industry case studies and develop proposals to reduce water,
energy, and carbon footprints in processing operations. Innovations such as fermentation,
cultured meat, and solar-powered systems are examined for their role in a sustainable future.
6. Cold Chain Management
Cold chain logistics ensure the safety and quality of perishables from harvest to consumption.
Topics include refrigeration, controlled atmosphere storage, and cold transport systems.
Students investigate cold chain components, study real-world disruptions (e.g., during
transportation), and design solutions to minimize spoilage. Practical labs include using
temperature-monitoring devices and simulating storage conditions to understand risk and
reliability.
7. Quality Control in Post-Harvest Processing
Building upon food safety, this section emphasizes quality metrics such as shelf life, texture,
flavor, and microbial safety in post-harvest processes. Students learn to assess quality
deterioration factors, conduct risk analysis, and establish control systems that align with
regulatory frameworks. The importance of aligning quality assurance with consumer trust and
export standards is discussed using field data and lab results.
8. Global Cuisine Exploration
Understanding international cuisine is essential for diversifying food processing knowledge.
Students explore the food culture, ingredients, and preparation methods of Italy, America, and
Mexico. Discussions focus on how post-harvest methods influence cuisine (e.g., drying herbs in
Italy, canning in the U.S., or chili fermentation in Mexico). Students present processed food
products inspired by these cuisines and evaluate cultural significance, preservation methods,
and consumer preferences.
9. Laboratory & Field Activities Summary
Throughout the course, students engage in laboratory experiments, sensory evaluations, HACCP
development, and visits to food production facilities. These activities are designed to bridge
theory and practice, building competency in equipment use, safety protocols, and analytical
methods. Students document these in a comprehensive portfolio, showcasing their technical
development and learning outcomes.
10. Course Reflections and Recommendations
In this final segment, students reflect on their learning journey—highlighting challenges,
insights, and key takeaways. Recommendations for future cohorts and curriculum
improvements are encouraged to foster an evolving educational environment. Emphasis is
placed on continuous learning, ethical practice, and the role of innovation in post-harvest
processing.
