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How to Reduce the Grain Loss During Postharvest Handing？

26min

This course provides a comprehensive overview of food loss across the entire post‑production chain of grain, along with technologies to reduce such loss. It is divided into four parts. The first part introduces the background of grain saving and loss reduction, outlining its significance, challenges, and current context. The second part examines the physiological and storage characteristics of food, emphasizing that agricultural products continue life activities after harvest—such as aging and respiration—and may develop storage‑related changes like increased acidity and bitterness. The third part analyzes the main causes of whole‑chain loss after grain production, focusing on five key factors that influence grain loss during storage. The fourth part presents typical grain postharvest handling technologies.


* Participants who successfully complete the course and pass a corresponding quiz will receive a certificate of achievement.

Lecturer

Ding Chao

Associate Professor

Associate Professor, deputy dean of Department of Food Science and Engineering, Nanjing University of Finance and Economics(NUFE). In the field of grain drying storage technology and equipment, Prof Ding has presided over more than 10 projects of National Natural Science Foundation, Youth Foundation and key research and development program, published nearly 60 papers, applied for the authorization of American invention patents, more than 10 domestic invention patents, and authorized 10 software Copyrights. He received the first prize of science and technology of China National Cereals and Oils Association in 2019, the second prize of science and technology of China National Cereals and Oils Association in 2022, and the Second Youth Science and Technology Award of China National Cereals and Oils Association in 2022.

Supporting Institution

How to Reduce the Grain Loss During Postharvest Handing？

Part 1 Background of Grain Saving and Loss Reduction

04:04

Part 2 Physiological and Storage Characteristic of Grain

04:22

Part 3 Causes and Measures of Loss of Whole Chain After Production

13:31

Part 4 Typical Grain Postharvest Handling Technology

04:27

Part 1 Background of Grain Saving and Loss Reduction

2.58 MB

Part 2 Physiological and Storage Characteristic of Grain

1.37 MB

Part 3 Causes and Measures of Loss of Whole Chain After Production

1.33 MB

Part 4 Typical Grain Postharvest Handling Technology

2.62 MB

How to Reduce the Grain Loss During Postharvest Handling？

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