This story by Erin DiCaprio, assistant Cooperative Extension specialist of food safety in the Department of Food Science and Technology will address the following questions:
The Postharvest Center offered its first virtual course this summer!
The Postharvest Technology of Horticultural Crops Short Course was offered through Zoom during seven weekly 3-hour live sessions. Participants also had access to full length video presentations for all topics and demonstrations. The course was a great success, attracting 168 participants from across the world, and we enjoyed getting to know each participant. The course was well received, and the virtual format allowed many who would not have been able to travel to California for a one or two-week course to participate virtually.
-UC Postharvest Technology Center Team
We have decided to continue with this successful trend by offering our 2020 Fresh Cut Products: Maintaining Quality and Safety Workshop virtually this fall.
The Center was founded in 1978 by Adel Kader with the goal of organizing and coordinating knowledge transfer regarding reduction of postharvest losses and improving the quality and marketability of fresh horticultural products. The research findings disseminated during this era by Kader and a cadre of colleagues is the cornerstone and foundation for our current year-round supply and global sourcing of quality fresh and minimally-processed produce and cut flowers.
Our mission today is to remain a leading source of information on quality, safety and marketability of fresh produce and to sustain the viability of the Center for the next generation of scientists and practitioners. Our immediate goal is to broaden the level of involvement among our basic, applied and extension faculty and use the PTC platform to distill, translate, and disseminate emerging technology advancements to a broader industry and affiliated stakeholder audience.