Fresh-Cut Products Workshop: Maintaining Quality & Safety
20th Annual Workshop
September 13-15, 2016
Alumni & Visitors Center
Focus on Fresh-Cut
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 2016, 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.
Who Should Attend
The workshop 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.
Marketing & Consumer Issues
- Consumer perception of produce quality & safety
- Marketing trends in the fresh-cut category
- Physiology and biochemistry of fresh-cut products
- Respiration, ethylene production, wound reactions
- Nondestructive quality measurement
- Nutritional composition of fresh-cut products
- Sensory quality of fresh-cut products
- Treatments to maintain product quality
- Technical aspects of processing equipment and selection
- Sanitary plant design and waste management
- Fruit and vegetable preparation procedures
- Cooling and storage options
- Accurate temperature measurement
- Temperature control during transportation and distribution
- 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
- Irradiation and fresh-cut produce
- Produce traceability
Modified Atmospheres and Packaging
- Impact of MA on product quality and shelf-life
- MAP and temperature interactions
- Packaging selection for fresh-cut products
- New developments in fresh-cut packaging
Specific Fresh-cut Product Information
- Concurrent sessions on product groups include raw material quality, maturity, storage and handling; processing options, benefits of temperature, modified atmospheres, quality defects.
- Concurrent sessions will be videotaped and available for viewing later by workshop attendees.
Location, Dates and Time
The workshop will be held at the Buehler Alumni & Visitors Center, UC Davis, on September 13-15, 2016. Each day, the workshop will begin promptly at 8:00 a.m. (7:30 a.m. on Sept 15) and conclude between 5 - 5:30 p.m. The registration desk will open at 7:15 a.m. on Tuesday, Sept 13.
$1150 includes all instruction, course materials, three lunches and morning and afternoon snacks and coffee breaks, plus an evening networking re-ception. Please enroll by September 2.
Accommodations & Parking
For hotel information please go to: www.yolocvb.org, and look under "Davis" for "Hotels & Inns." A valid UCD 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 visitor parking lots.
If Your Plans Change
Refunds, less a $100 processing fee, will be granted if requested at least seven calendar days before the course begins. At that time,
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.
III International Conference on Fresh-cut Produce: Maintaining Quality & Safety
September 13-18, 2015
(this conference took the place of the fresh-cut workshop in 2015)
We have an excellent cadre of experienced instructors from academia and industry.
Todd Baggett, RedLine Solutions, Santa Clara, CA
Jeff Brandenburg, JSB Group, Greenfield, MA
Jeff Brecht, Dept. Horticultural Sciences, Univ. Florida
Marita Cantwell, Dept. Plant Sciences, UCD
Roberta Cook, Dept. Agric. & Resource Economics, UCD
Irwin Donis-González, Dept. Biol. Agric. Engineering, UCD
Rudi Groppe, Heinzen Manufacturing, Gilroy, CA
Deirdre Holcroft, Holcroft Postharvest Consulting, Davis, CA
Karan Khurana, Pulse Instruments, Van Nuys, CA
Elizabeth Mitcham, Dept. Plant Sciences, UCD
Anne Plotto, USDA-ARS, Fort Pierce, FL
Anuradha Prakash, Chapman University, Orange, CA
Mikal Saltveit, Dept. Plant Sciences, UCD
Trevor Suslow, Dept. Plant Sciences, UCD
James Thompson, Postharvest Engineering LLC, & Dept. of Biological and Agricultural Engineering UCD
Florence Zakharov, Dept. Plant Sciences, UCD
Faculty Coordinator & Technical Advisor
Enrollment is Easy!
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