University of California

2020 Fresh Cut Products: Maintaining Quality & Safety Workshop

Date: December 1, 2020

Time: 8:00 AM - 11:00 AM

Contact: Elizabeth Mitcham, Pam Devine

Sponsor: Postharvest Center

Event Details

2020 Fresh Cut Products: Maintaining Quality & Safety Workshop

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 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 2020, 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.

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Webmaster Email: postharvest@ucdavis.edu