Dates: September 17, 2019 - September 19, 2019
Time: 8:00 AM - 5:00 PM
Contact: Florence Zakharov
Sponsor: Postharvest Center
Location: Buehler Alumni and Visitor Center
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 and are delicious to eat. These demands require that fresh-cut processors and handlers meet rigorous standards.
This workshop will address many of these issues related to quality aspects to help in satisfying those consumer demands. We will feature discussions on fresh-cut product physiology, sensory quality, marketing, transport, packaging, microbial control and safety, residue valorization and new technological trends and advances. Our practical demonstration on the impact of temperature on packaged product quality reinforces all the temperature-related discussions.