Saft-Verarbeitungstechnologien und Bio-Lebensmittelqualität in der Berufsausbildung zur Fachkraft für Fruchtsafttechnik

Summary

Organic food quality is more process than product oriented. It follows the principle of care, which can be interpreted towards the product, the people, and the environment. While the EC Regulation 2018/848 barely regulates processing, regulations of the organic farming associations are partly more stringent. Food quality in general has a subjective dimension. Apprentices from the field of juice processing learn about processing quality inter alia in vocational schools. The aim of this research is to examine how process quality of organic juice is presented in the school part of training. The qualitative case study includes the analysis of educational material and interviews with two teachers from a vocational school. Results show that organic is mentioned in the educational material only regarding raw material. The teachers' quality understanding of organic juice processing includes product quality as well as environmental and social aspects. They prefer few processing steps but weigh this goal against the environmental impact. Their quality understanding goes beyond the basic regulation and partially agrees with the regulations of organic farming associations.