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Fruit and vegetables are increasingly recognised for their major contribution to health and well being. As they are living products, substantial biological changes occur after harvest and our Fresh Technologies group has an active research programme studying the postharvest physiology of fruit and vegetables, and packaging and storage methods by which product quality can be preserved. Research is also being conducted into improved methods for processing horticultural products and for extracting and purifying functional and bioactive ingredients.
Page authorised by Head of School, School of Food and Nutrition
Last updated on Thursday 06 October 2016