21st Annual Workshop
September 26-28, 2017
Alumni & Visitors 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, 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 2017, 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.
Topics included (2016)
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.
- 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
Date and Time
The 21st Annual Workshop will be held September 26-28, 2017
The workshop will be held at the Buehler Alumni & Visitors Center, UC Davis
$1150 (2016) includes all instruction, course materials, three lunches and morning and afternoon snacks and coffee breaks, plus an evening networking reception. Please enroll by September 2.
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.
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.
Marita Cantwell is a faculty member of the Department of Plant Sciences and a member of the Postharvest Technology Center at UC Davis. She has degrees in Biology and Plant Physiology. She has worked as a Cooperative Extension Postharvest Specialist at UC Davis for more than 25 years, conducting a research and education program on postharvest physiology and handling of intact and fresh-cut vegetables.
For More Information on Technical Content Please Contact
Title: CE Vegetable Specialist
Dept. Plant Sciences MS#3, UC Davis
106 Mann Laboratory
Davis CA, CA 95616-8746
Phone: (530) 752-7305 (530) 754-6127 (lab)
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)