Postharvest Technology Workshops & Short Courses by UC Davis Postharvest Technology

Postharvest Technology organizes short courses and workshops on different matters related to the postharvest of produce and minimimally processed foods. All of them, UC Davis Campus-based. The data for next during this year are: March 17 & 18, 2015. Fruit Ripening & Retail Handling Workshop This workshop, presented annually by the UC Davis Postharvest Technology Center, is intended for shippers and fruit handlers (wholesale and retail), and produce managers who are involved in handling and ripening fruits and fruit-vegetables. The workshop focuses on how to increase profits by reducing losses at the receiving end, and delivering ready-to-eat, delicious fruits and fruit-vegetables to the consumer. June 15 – 26, 2015. Postharvest Technology Short CourseThis course is a one-week intensive study (plus optional one-week field tour) of the biology and current technologies used for handling fruits, nuts, vegetables and ornamentals in California. It is designed for research and extension workers, quality control personnel in the produce industry, and business, government or academic professionals interested in current advances in the postharvest technology of horticultural crops. It is particularly of interest to technical professionals responsible for quality assurance, research and extension activities related to fresh produce quality, safety and marketability. September 13-18, 2015. III International Conference on Fresh-cut Produce: Maintaining Quality & SafetyReplacing the annual Fresh-cut Workshop for 2015, this conference is an important international gathering of colleagues to focus on key issues and emerging technologies relevant to the dynamic and growing fresh-cut produce industry. The main topics will include: Quality & Product Development, Temperature & Handling Logistics, Preparation & Processing, Packaging & Modified Atmospheres, Food Safety & Sanitation, and Marketing & Consumer Acceptance. November 3-5, 2015. Produce Safety: A Science-based Framework WorkshopThis 2 1/2 –day workshop is an integrated approach to building a foundation of awareness and improved understanding of the current scientific basis for produce microbial safety systems and preventive controls. The content is designed to provide participants with a Framework for decision-making on key topics common to industry guidance and standards as well as anticipated federal regulatory compliance requirements. The curriculum is a blend of fundamental, applied, and practical information that will challenge existing knowledge and assumptions regarding the How, Why, Where and When facts of developing, implementing, managing, and evolving produce food safety programs.