In line with our educational philosophy, this department – which combines food production, basic process engineering, quality control, business management, and regional value creation in a highly “hands-on” manner – is structured around the entire value chain of fruit juice and purée production.

This enables learners to develop a coherent and well-rounded set of competencies. Depending on their interests and career goals, apprentices can specialize in a specific area or – driven by entrepreneurial ambition – progress at any stage of the program toward founding their own juice production facility or small-scale processing business.

With our fully equipped stationary plant, participants gain practical experience across all technical and operational steps: from receiving and sorting fresh tropical fruits (pineapple, mango, papaya, guava, passion fruit, etc.), through washing, crushing, destoning, pressing using various methods and yield optimization, to pasteurization, homogenization, filling, packaging, and direct commercialization.                   

The training also includes quality assurance, sensory evaluation, hygiene and food safety regulations (HACCP), as well as marketing of natural, regional juices and purées.

Graduates are therefore well prepared not only for employment in the juice and beverage industry, but also for independent entrepreneurial activity (e.g. their own juice production for local markets or export).

Our complete offering includes more than 25 process relevant individual items related to fruit processing and juice/purée production.

The equipment package (basic version) is designed for approximately 18 to 24 students (group work in shifts, 6–8 persons per processing station).

In combination with the supplied equipment, we provide a detailed and comprehensive course program covering all steps of the topic – from the supply chain of fruits through the production of high-quality natural juices and purées, sensory tasting, packaging formats (Bag-in-Box, bottles, Tetra Pak), to commercial aspects (direct sales, local markets, export or toll processing).

Competency Framework (Structure),

grouped into 6 domains:

1. Fruit Knowledge & Product Literacy (FK)  

2. Processing & Production Operations (PP)  

3. Quality Control & Sensory (QS)  

4. Equipment, Safety & Compliance (ES)  

5. Business, Sales & Customer Value (BS)  

6. Professional Skills & Employability (PE)  

Beyond its purely educational purpose, the stationary Fruit Processing Plant offers the institution the opportunity to generate self-financing revenues through juice and purée production. This includes the direct commercialization of packaged natural products, as well as the option to offer toll processing services for regional fruit suppliers, cooperatives, or private customers.

The entire plant is designed for continuous stationary operation:

All machines are made of stainless steel, easy to clean, built for sustained educational and professional use.                         

We customize the package to your curriculum focus – from basic entry-level pressing to advanced purée development, filling technology, and business modules.         

We also offer a fully equipped mobile workshop (on trailer or modular platform) as an alternative or additionally to the stanionary unit.