The training is for professional development purposes and is provided by the Vocational School. The certificate obtained does not replace the MYK authorization certificate in training that requires it.

• Fundamentals of Fruits and Vegetables

  • Biological characteristics of fruits and vegetables

  • Health benefits of fruits and vegetables

  • Types and uses of fruits and vegetables

• Fruit and Vegetable Processing Technologies

  • Processing techniques (drying, freezing, canning, etc.)

  • Industrial processing methods and equipment

  • Methods to enhance the quality of fruits and vegetables

• Storage and Preservation Techniques

  • Proper storage conditions for fruits and vegetables

  • Cooling and storage technologies

  • Preservation of products before spoilage and damage

• Packaging and Distribution

  • Packaging materials and techniques

  • Transportation and distribution methods for fruits and vegetables

  • Consumer demands and marketing strategies

• Food Safety and Quality Control

  • Food safety standards (ISO, HACCP)

  • Microbiological analyses and quality control tests

  • Labeling and traceability systems

• Innovative Production Methods

  • Organic fruit and vegetable production

  • New processing methods and sustainable production techniques

  • Technological developments in the fruit and vegetable industry