Fresh-cut Workshop Online Registration

Fresh-Cut Products

Welcome to the On-Line Enrollment Form for the 2013 UC Davis Postharvest Technology Fresh-Cut Products: Maintaining Quality & Safety Workshop. The workshop will be held at the UC Davis Buehler Alumni & Visitors Center September 24-26, 2013.

For complete information about this workshop, please see the Fresh-cut Workshop Web page. We invite you to register for this informative workshop:

Online, via our secure server, by completing the form below and clicking the "Submit Enrollment Information" button, or by
Faxing or mailing the "Enrolling is Easy!" portion of the Fresh Cut Products: Maintaining Quality & Safety Workshop brochure, which is in pdf format.

We appreciate your interest in the work of the Postharvest Technology Center. We look forward to discussing many cutting-edge fresh-cut issues at the workshop.

✻ = Required

Yes, I wish to enroll in the September 24-26, 2013 UC Davis Postharvest Technology Fresh-Cut Products: Maintaining Quality & Safety Workshop! Please charge my credit card for the registration fee of $1150.00. This includes all instruction, course materials, three lunches and morning and afternoon coffee breaks.✻

$1,150.00 required charge

First Name of Person Attending (First Name, as you wish it to appear on the certificate of attendance)✻

Last Name of Person Attending (Last Name, as you wish it to appear on the certificate of attendance)✻

Company/Organization

Address✻

City✻

State✻

Country✻

Zip/Postal code✻

Telephone✻

E-mail✻

The web address (URL) for my company is

Please include my name in the worshop's Networking Roster?✻

Yes No

I would like vegetarian meals.✻

Yes No

My focus commodities, and specific areas of interest are:

I learned of this workshop from:

Please describe here:

I am interested in learning more about the Produce Professional Certificate Program, please email me with more information.

Yes No

Survey Verification✻

For verification that you are human, please enter the following code in the box below:
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