Fresh-cut Products: Maintaining Quality & Safety

The workshop "Fresh-cut Products: Maintaining Quality & Safety" provides an intensive and substantive overview 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. Additionally, we 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 new, interactive, virtual format will include pre-recorded video presentations available one week before the live sessions; weekly live overview, highlights and Q&A sessions with instructors; demonstrations, and break-out discussions. The Live Sessions start Tuesday, November 17 from 8 to 11 Pacific Daylight Time, and continue every Tuesday for 5 weeks.The live sessions will be recorded for later viewing in case you are unavailable at this time. 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. More information about the workshop can be found here. The enrollment fee for this virtual short course has been reduced to $750. We also have a special enrollment rate for students and individuals from developing countries for the 2020 Fresh-cut Workshop. If you believe you qualify for this discount, contact Pam Devine at pwdevine@ucdavis.edu. The enrollment fee includes access to view pre-recorded videos of all topics and demonstrations, weekly live interactive Zoom meetings with instructors, and PDF copies of all presentations. Registration