Produce Professional Certificate
With a 35-year history, and a cadre of the most respected experts in the field, the UC Davis Postharvest Technology Center is ripe to introduce its new Produce Professional Certificate Program; the first-of-its-kind package for produce industry professionals.
A dedicated website provides support materials, and access to the online components of the program, in addition to tracking the progress of each participant. Participants will complete a course, in person or online, take an online quiz, and upon earning the required score (>80%), receive a record of achievement. Points are not earned until the quiz has been successfully completed. After completing 120 points, the UC Davis Postharvest Technology Center will award participants their well-deserved Produce Professional Certificate, presented in a custom frame. Participants will have the opportunity to renew their certification every five years.
Link to a page that shows some of the customizable pathways you can follow to earn the 120 required points, and their associated costs.
Core On-Site Courses
A week-long, intensive study of the biology and current technologies used for handling fruits, nuts, vegetables & ornamentals. Held annually on the UC Davis campus during the third week of June. Optional field tour follows the Short Course (see below in Optional Courses for more information.
Produce Safety: A Science-based Framework (20 points) (mandatory)
An interactive workshop to improve awareness and appreciation of the tools used for effective hazard analysis and quantitative risk assessment.
Fruit Ripening & Retail Handling (16 points) (mandatory choice 1)
The workshop focuses on how to increase profits by reducing losses, and delivering ready-to-eat, delicious fruits and fruit-vegetables to the consumer. Held annually on the UC Davis campus the third week of March.
Fresh-cut Products: Maintaining Quality & Safety (24 points) (mandatory choice 2)
A workshop for food professionals including lectures, demonstrations, discussions and updates on fresh-cut fruit and vegetable research. Held annually on the UC Davis campus the third week of September.
The field tour travels through California, visiting harvesting, packing, cooling, storage and distribution facilities. Held annually the fourth week of June. Prerequisite: completion of Postharvest Technology Short Course.
Methods of Measuring Flavor, Color & Texture (8 points)
This 1-day workshop includes the lectures on the principles and applications of measuring produce color, flavor, and texture, and includes demonstrations of all the latest equipment from a wide variety of manufacturers. Held bi-annually on the UC Davis campus.
Emerging Postharvest Technologies (16 points)
This condensed course highlights the latest technologies for produce handling and quality maintenance of produce. Held bi-annually on the UC Davis campus.
Fresh Produce Marketing Strategies (24 points)
An executive-level course designed for fresh produce industry managers to focus on their strategic thinking and on developing their marketing approach within real-world budget constraints. Held tri-annually in varying California locations.
Citrus Postharvest Pest Control Conference (12 points)
This yearly conference offers discussions of current pest control issues and the outlook of the citrus industry. Held annually the third week of April in Santa Barbara, California.
Distance Learning Modules (1 point each)
Access to Distance Learning Modules is included in the certificate program registration fee.
1/2 to 1 hour modules from lectures on various commodities and topics. Topics from on-site courses previously attended may be viewed online as desired, but may not be recorded as additional points.
What It Costs
Certificate Registration Fee
Registration in the certificate program guarantees priority registration in all on-site courses, access to an extensive selection of distance learning modules, individual certificates of completion after successful completion of an online exam for each course or distance learning module, and a special "Produce Professional Certificate" plaque upon completion of 120 points within the 4-year timeline. Recertification is available every five years for an additional fee of $250.
*Individual course and workshop enrollment fees are not included. Additional enrollment fees will be approximately $5000, depending upon courses chosen over the 4-year program. Registration fee may be paid in two installments within a six month time period.
Who Should Register
Anyone interested in the produce industry, whether newcomer or veteran, can benefit by becoming a certified Produce Professional. Boosting credibility, learning about current industry technologies and developing professionally are just three of the many reasons to participate.
Others include networking with like-minded attendees, meeting and interacting with produce industry experts, and association with UC Davis, the premier center for postharvest learning in the world.
Registration is easy, and the registration fee may be paid via wire transfer, check, or credit card!
|Click HERE to register for the Certificate Program Now|
Why Hire a Produce Professional
A produce expert wears many hats—from harvest to consumption—and needs a diverse range of information at their fingertips.
Earning a Produce Professional Certificate from the UC Davis Postharvest Technology Center equips individuals with a set of tools representing all aspects of the postharvest handling. They will have taken classes and demonstrated their knowledge of produce safety, harvesting systems, cooling, packaging, transportation, quality, modified atmospheres and marketing fresh produce, and will be up-to-speed on current research.
For More Information
Technical Content Coordinator
Postharvest Pomologist and Specialist Director, Postharvest Technology Center
For Certificate Program information
Postharvest Technology Center Manager