Fresh-Cut Products Workshop: Maintaining Quality & Safety
In 2015, III International Conference on Fresh-cut Produce: Maintaining Quality & Safety, September 13-18, 2015 (http://fresh-cut2015.ucdavis.edu/) will take the place of the annual Fresh-cut Workshop.
20th Annual Workshop
September 13-15, 2016
Alumni & Visitors Center
Fresh-Cut Workshop 2014 Brochure (pdf)
Focus on Fresh-Cut
This workshop, presented by the UC Davis Postharvest Technology Center, provides a substantive overview of this product category and is relevant to all levels of fresh-cut produce industry professionals -- from small, local and regional produce processors to large businesses with nationwide distribution. Food scientists, food engineers, quality assurance personnel and new product development staff as well as representatives from research institutions, the restaurant and institutional food industries, and equipment, packaging and ingredient suppliers will all benefit from attending.
This workshop provides an overview of many apects of the production, processing, packaging, distribution and quality assurance of fresh-cut products. Participants gain working knowledge of established and new procedures for the fresh-cut product category through topic-related sessions and demonstrations. This year, the workshop continued to feature discussions on microbial food safety and the effects of temperature and modified atmospheres on fresh-cut fruit and vegetable quality.
Marketing & Consumer Issues
- Consumer perception of product quality & safety
- Marketing trends in the fresh-cut category
- Physiology and biochemistry of fresh-cut products
- Respiration, ethylene production, wound reactions
- Parameters important to fresh-cut quality
- Nutritional composition of fresh-cut products
- Sensory quality of fresh-cut products
- Treatments to maintain product quality
- Fruit and vegetable preparation procedures
- Equipment considerations and selection
- Sanitary plant design and trends
- Cooling and storage options
- Temperature control during transporation and distribution
- Accurate temperature measurement
- Impact of temperature on product quality and storage life
Microbiology & Sanitation
- Microorganisms of concern in fresh-cut products
- Water disinfection options
- GAP and GMP considerations for fresh-cut
- Product traceability
Modified Atmospheres and Packaging
- Impact of modified atmospheres on product quality
- Film selection for packaging fresh-cut products
- MAP and temperature interactions
- New developments in fresh-cut packaging
Specific Fresh-cut Product Information
- Sessions and demonstrations on product groups with topics on raw material quality, maturity, storage and handling; processing options and treatments, benefits of temperature and modified atmospheres, quality defects of fresh-cut products; fresh-cut product evaluation.
Enrollment Information (for 2014)
Location, Dates and Time
The workshop was held at the Buehler Alumni & Visitors Center, UC Davis, on September 23-25, 2014. Each day, the workshop began promptly at 8:00 a.m. and conclude between 5-5:30 p.m. The registration desk opened at 7:15 a.m. on Tuesday, September 23rd.
The enrollment fee of $1150 included all instruction, course materials, three lunches, morning and afternoon coffee breaks, plus an evening networking reception. Eenrollments were requested by September 13, 2014.
Accommodations & Parking
For hotel information, please go to the Yolo County Visitor's Bureau and look under "Davis" for "Hotels & Inns." A valid UC Davis parking permit is required to park on campus. Daily Visitor Permits (VP) are available for $9.00 and may be purchased from permit dispensing machines located at the entrance to campus visitor parking lots.
If Your Plans Change
Refunds, less a $75 processing fee, will be granted if requested at least seven calendar days before the course begins. At that time, you may also discuss sending a substitute.
The UC Davis Postharvest Technology Center reserves the right to cancel or reschedule courses and to change instructors. Every reasonable effort will be made to notify enrollees of changes or cancellations.
The University of California does not discriminate in any of its policies, procedures or practices. The University is an affirmative action/equal opportunity employer.
Instructors (for 2014)
The experienced instructors are drawn from UC Davis and other institutions as well as the fresh-cut industry and its suppliers.
Diane Barrett, Dept. of Food Science & Technology, UC Davis
Jeff Brandenburg, JSB Group, Greenfield, MA
Jeff Brecht, Dept. of Horticultural Sciences, Univ. Florida
Christine Bruhn, Dept. of Food Science & Technology, UC Davis
Marita Cantwell, Dept. of Plant Sciences, UC Davis
Ray Connelly, TrueTrac, Salinas, California
Roberta Cook, Dept. Agric. & Resource Economicas, UC Davis
David Gombas, United Fresh Produce Association
Rudi Groppe, Heinzen Manufacturing, Gilroy, California
Deirdre Holcroft, Holcroft Postharvest Consulting, Davis, California
Karan Khurana, Pulse Instruments, Van Nuys, California
Elizabeth Mitcham, Dept. of Plant Sciences, UC Davis
Anne Plotto, USDA-ARS, Winter Haven, Florida
Mikal Saltveit, Dept. of Plant Sciences, UC Davis
Trevor Suslow, Dept. of Plant Sciences, UC Davis
James Thompson, Postharvest Engineering LLC, & Dept. of Biological and Agricultural Engineering, UC Davis
Florence Zakharov, Dept. of Plant Sciences, UC Davis
Faculty Coordinator & Technical Advisor (for 2014)
Enrollment is Easy! (2014 Information)
Online using the convenient and secure online registration form.
By Phone by calling (530) 752-7672. Please have your Visa, MasterCard, Discover, or American Express account number handy.
By Fax by sending the complete enrollment form from the brochure to (530) 754-4326.
By Mail by completing the enrollment from from the brochure and mailing it with your credit card information, or check for $1150, to:
Attn: Penny Stockdale, Registration Desk
Postharvest Technology Center
UC Davis - Dept. of Plant Sciences - MS2
One Shields Avenue
Davis, CA 95616