Weeks | Topics |
1 |
Introduction, definitions, the trade in spices
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2 |
The functional properties and classification of spices
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3 |
Quality specifications for spices, ASTA and ESTA
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4 |
The chemical composition of spices
|
5 |
essential oils, extraction methods of essential oils
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6 |
Processing of spices
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7 |
Sterilization, fumigation, and irradition of spices
|
8 |
Homework-Presentations
|
9 |
Oleoresins
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10 |
Thyme, red pepper, black pepper, mustard
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11 |
Clove, bay leaf, cinnamon, cardamom
|
12 |
Peppermint, cumin, saffron, ginger
|
13 |
Dill, basil, rosemary, poppy,
|
14 |
Sumac, fennel, vanilla, garlic
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