University of California

Fresh-cut Products

Fresh Cut Products Photo 2018

22nd Annual Workshop
September 22-24, 2020
Buehler Alumni & Visitors Center
UC Davis campus

2019 Agenda - check out new topics and demos added!

2020 Enrollment and Details are coming soon! In the meantime, please enjoy a short recap of what happened in 2019 below.

<img src="//ucanr.edu/media/sb3315937.png" alt="Image from Flash Video" />
PTC_FreshCut_2019_Recap


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 2019, 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 (2019)

Product Biology

  • Physiology and biochemistry of fresh-cut products
  • Respiration, ethylene production, wound reactions

Product Quality

  • Noninvasive quality analysis
  • Sensory quality of fresh-cut products
  • Treatments to maintain product quality
  • Pre-process storage impacts on quality
  • Ripening and conditioning for fresh-cut products

Product Preparation

  • Technical aspects of processing equipment and selection
  • Fruit and vegetable preparation procedures

Temperature Management

  • 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

Looking ahead: emerging trends in the Fresh-Cut industry

  • Enhanced fresh-cut opportunities with ethylene
  • Emerging technologies for sanitizers and process validation
  • Traceability
  • Novel food waste recovery and recycling systems
  • New Technological advances and trends for Fresh Cut

Instructors (2019)

  • Tim Beerup, Beerup Inc.
  • 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
  • Harrison Enright, iTradeNetwork, Dublin, CA
  • Rudi Groppe, Heinzen Manufacturing, Gilroy, CA
  • Linda Harris, Dept. Food Science and Technology, UCD
  • Johnna Hepner, Produce Marketing Association, Hollister, CA
  • Dennis Kihlstadius, Produce Technical Services, Bemidji, MN
  • Elizabeth Mitcham, Dept. Plant Sciences, UCD
  • Adrian Sbodio, Dept. Plant Sciences, UCD
  • Christopher Simmons, Dept. Food Science and Technology, UCD
  • Rohan Tikekar, Univ. Maryland
  • Jason Varni, iTradeNetwork, Dublin, CA
  • Luxin Wang, Dept. Food Science and Technology, UCD
  • Florence Zakharov, Dept. Plant Sciences, UCD

Enrollment Information (2020)

Date and Time

This workshop will be held September 22–24, 2020 from 8:00am–5:00pm.

Location

The workshop will be held at the at the Buehler Alumni & Visitors Center on the UC Davis campus.

Enrollment Fee (2020)

$1400 includes all instruction, course materials, three lunches and morning and afternoon snacks and coffee breaks, plus an evening networking reception.

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.

Disclaimers
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 $10.00 and may be purchased from permit dispensing machines located at the entrance to visitor parking lots. 

Note: The Hyatt on the UC Davis campus is within walking distance to the Buehler Alumni Center and purchasing a parking permit is not necessary.

The closest airport to Davis is Sacramento International (a 25 minute drive). San Francisco and Oakland International airports are about a 1.5 hour drive. To arrange for transportation between Sacramento airport and Davis, see the Davis Airporter website.

For more information about activities and attractions in Yolo County see the Yolo County Visitor's Guide.

Fresh-cut_2015-200

Coordinator
Elizabeth Jeanne Mitcham

Dr. Elizabeth Jeanne Mitcham 

Beth Mitcham received a Ph.D. in Horticulture from the University of Maryland. She joined the University of California at Davis in 1992, and currently serves as Director of the Postharvest Technology Center and as Associate Director of the Horticulture Collaborative Research Program, promoting horticulture in developing countries. Dr. Mitcham leads an applied and fundamental research program focused on improving the quality of fruit for US consumers and the viability of the California produce industry. She works closely with the fruit industry in California to develop strategies for maintaining postharvest quality of fruit, especially apples, sweet cherries, pears, berries, pomegranates and nut crops.

 

For more information on Technical content, please contact:

Dr Elizabeth Jeanne Mitcham
Title: Director, Postharvest Center
Phone: (530) 752-7512
Email: ejmitcham@ucdavis.edu

 
For more registration information, please contact:

Pam Devine
Title: Administrative Officer
Phone: 530-752-6941
Email: pwdevine@ucdavis.edu

 

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Webmaster Email: postharvest@ucdavis.edu