13^th Annual Workshop
Fresh-Cut Products:
Maintaining Quality and Safety

September 16-18, 2008 Davis, California

FOCUS ON FRESH-CUT!
This workshop, presented by the UC Davis Postharvest Technology Research and Information Center, is designed for individuals from the fresh and processed fruit and vegetable industries and will be of interest to food scientists, food engineers, quality assurance personnel and new product development staff. The course is also valuable to representatives from research institutions, the restaurant and institutional food industries, and packaging and ingredient suppliers.

Fresh-cut products (cleaned, washed, cut, packaged and refrigerated fruits and vegetables) are an important and rapidly expanding food category for the produce industry, food processors, retailers, and food service operators. With increased interest in fresh-cut products comes the manufacturer’s desire to meet consumer demand with products that are safe and fresh, and that are handled and packaged to maintain freshness, extend shelf life, while ensuring good eating quality.

This workshop provides an overview of many issues on the production, processing, packaging, distribution and quality assurance of fresh-cut products. Participants gain working knowledge of established and new procedures for fresh-cut products through topic-related sessions. The workshop also features discussions on microbial food safety and the effects of temperature and modified atmospheres on fresh-cut fruit and vegetable quality. More emphasis will be placed on fresh-cut fruit quality with sessions on the biology of aroma compounds and practical sensory evaluation.

Topics

Location, Dates and Time. The Fresh-cut Workshop will be held at the Buehler Alumni & Visitors Center at the UC Davis campus on September 16-18, 2008. Lectures will begin promptly at 8:00 a.m. and conclude between 5 - 5:30 p.m. The registration desk will open at 7:15 a.m. on Tuesday.

Accommodations & Parking. For hotel information please go to Yolo County Visitor's Guide. For those who request it at registration, parking permits will be available at the registration table. Park in front of the Buehler Alumni & Visitors Center while you register, then move your vehicle to daily permit parking areas.

Airport Information. 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.

Enrollment Fee. $825 includes all instruction, course materials, three lunches and morning and afternoon coffee breaks. Your enrollment is requested by September 2nd.

For additional general information about the Fresh-cut Produce: Maintaining Quality & Safety Workshop's content and instructors, please see our 2008 Fresh-cut Workshop brochure.

For More Information, contact:
Technical Content Coordinator
Dr. Marita Cantwell

Registration Coordinator
Penny Stockdale

Enrolling is Easy!

Mail or Fax.You may register by mail or fax, paying with a credit card or check, and send it to us with the enrollment form included on the 2008 Fresh-cut Workshop brochure.

Phone. Call us at (530) 752-6941. Please have your Visa, MasterCard, or American Express account number handy.

Or Register On-Line:

Link to our On-Line Registration form to submit your enrollment information for the 13th Annual Fresh-Cut Workshop.

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	Postharvest Technology Research Information Center Department of Plant Sciences Mail Stop 2, Room 3047 Wickson Hall University of California One Shields Ave., Davis, CA 95616-8683 Send comments to postharvest@ucdavis.edu Site Map Copyright ©1996-2008. Legal notices. All rights reserved.