Dates: September 26, 2017 - September 28, 2017
Time: All Day
Contact: Penny Stockdale - email@example.com
Sponsor: Postharvest Technology Center - UC Davis
Location: The workshop will be held at the at the Alumni Center, UC Davis
Fresh-cut products are fresh fruits and vegetables that have been prepared (cleaned, washed, sanitized, cut), packaged, and held under refrigeration until consumption. The fresh-cut sector continues to develop innovative and convenient products.
Consumers demand safe, high quality fresh-cut products that have extended shelf-life, but also good eating quality. These demands require that fresh-cut processors and handlers meet rigorous standards.
This workshop provides an intensive and substantive overview of many aspects of fresh-cut production, processing, packaging, distribution and quality assurance. Participants gain working knowledge of established and new procedures through topic-related sessions and demonstrations.
In 2017, the workshop will feature discussions on fresh-cut marketing, new packaging, product physiology, microbial control, and sensory evaluation. And our practical demonstration on the impact of temperature on packaged product quality reinforces all the temperature-related discussions.
The fresh-cut industry and this workshop have changed considerably over the past 20 years. Join us if you are new to the fresh-cut industry, or if you want updates on many topics important to the success of the fresh-cut fruit and vegetable sector.