21st Annual Workshop
September 26-28, 2017
Buehler Alumni & Visitors Center
UC Davis campus
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 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 (2017)
Marketing and Consumer Issues
- Marketing trends in the fresh-cut category
- Physiology and biochemistry of fresh-cut products
- Respiration, ethylene production, wound reactions
- Noninvasive quality analysis
- Sensory quality of fresh-cut products
- Treatments to maintain product quality
- Pre-process storage impacts on quality
- Technical aspects of processing equipment and selection
- Fruit and vegetable preparation procedures
- Cooling and storage options
- Accurate temperature measurement
- Temperature control during transportation and distribution
- Impact of temperature on product sensory and nutritional quality
Microbiology and Sanitation
- Hygienic equipment design
- Microorganisms of concern in fresh-cut products
- Validation and verification in wash water systems
- Food safety considerations for fresh-cut
Modified Atmospheres and Packaging
- Optimizing 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 commodity performance as fresh-cut groups
Industry Expert Panel
- Challenges and keys to success
- Jeff Brandenburg, JSB Group, Greenfield, MA
- Jeff Brecht, Dept. Horticultural Sciences, Univ. Florida
- Marita Cantwell, Dept. Plant Sciences, UCD
- Angelos Deltsidis, Dept. Plant Sciences, UCD
- Irwin Donis-González, Dept. Biol. Agric. Engineering, UCD
- Rudi Groppe, Heinzen Manufacturing, Gilroy, CA
- Justin Kerr, Factor IV Solutions, LLC
- Yaguang Luo, USDA ARS
- Elizabeth Mitcham, Dept. Plant Sciences, UCD
- Angela Nunez, SmartWash Solutions
- Anne Plotto, USDA ARS
- Mikal Saltveit, Dept. Plant Sciences, UCD
- Trevor Suslow, Dept. Plant Sciences, UCD
Enrollment Information (2017)
Date and Time
The 21st Annual Workshop will be held September 26-28, 2017 from 8:00am–5:00pm. The registration desk will open at 7:15am on Tuesday, September 26.
The workshop will be held at the at the Buehler Alumni & Visitors Center on the UC Davis campus.
$1275 includes all instruction, course materials, three lunches and morning and afternoon snacks and coffee breaks, plus an evening networking reception. Please enroll by September 15, 2017.
If Your Plans Change
Refunds, less a $125 processing fee, will be granted if requested at least seven calendar days before the course begins. At that time, you may also discuss sending a substitute.
The UC 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, visit our Welcome to Davis page. 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.
Trevor Suslow, Ph.D. is an Extension Research Specialist at the University of California, Davis with statewide responsibilities in quality and safety of perishable horticultural commodities. Dr. Suslow’s program spans preharvest to postharvest research and outreach education on diverse fresh and minimally-processed horticultural foods from annual row crops to tree and vine commodities.
For more information on technical content, please contact:
Dr Trevor V Suslow
Title: Extension Research Specialist
Department of Plant Sciences
Mann Laboratory Mail Stop 3
Davis, CA 95616-8780
Phone: (530) 754-8313
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)