University of California

Fresh Cut Products: Maintaining Quality & Safety Workshop

Professional Group Photo

2022 Fresh-cut group photo virtual





Workshop Information

Consumers demand safe, high-quality, fresh-cut products with extended shelf-life and good eating quality. These demands require fresh-cut processors and handlers to meet rigorous standards. 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 industry continues to develop innovative and convenient products. Our 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, demonstrations and discussions on fresh-cut marketing, new packaging, product physiology, microbial control, and sensory evaluation.

Workshop Topics

Product Biology
  • Physiology & Biochemistry of Fresh-cut Products
  • Respiration, Ethylene Production, Wound Reactions
Product Quality
  • Non-invasive Quality Analysis
  • Sensory Quality of Fresh-cut Products
  • Treatments to Maintain Product Quality
  • Pre-process Storage Impacts on Quality
  • Ripening & Conditioning for Fresh-cut Products
Product Preparation
  • Technical Aspects of Processing Equipment & Selection
  • Fruit & Vegetable Preparation Procedures
Temperature Management
  • Cooling & Storage Options
  • Accurate Temperature Measurement
  • Temperature Control During Transportation & Distribution
  • Impact of Temperature on Product Sensory & Nutritional Quality
Microbiology & Sanitation
  • Hygienic Equipment Design
  • Microorganisms of Concern in Fresh-cut Products
  • Validation & Verification in Wash Water Systems
  • Food Safety Considerations for Fresh-cut Products

Modified Atmospheres & Packaging

  • Optimizing MA on Product Quality & Shelf-life
  • MAP & Temperature Interactions
  • Packaging Selection for Fresh-cut Products
  • New Developments in Fresh-cut Packaging

Specific Fresh-cut Product Information

  • Performance of Fresh-cut Commodity Groups

Emerging Industry Trends

  • Traceability
  • Enhanced Fresh-cut Opportunities with Ethylene
  • Emerging Technologies for Sanitizers & Process Validation
  • Novel Food Waste Recovery & Recycling Systems
  • New Technological Advances & Trends for Fresh-cut Products



Workshop Registration Information

Pam Devine
Title: Administrative Officer
Phone: 530-752-6941


Who Should Attend

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. 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.



  • Tim Beerup, Beerup, Inc.
  • Jeff Brandenburg, JSB Group, Greenfield, MA
  • Jeff Brecht, Dept. Horticultural Sciences, Univ. of Florida
  • Marita Cantwell, Dept. Plant Sciences, UCD
  • Angelos Deltsidis, Cooperative Extension, Univ. of Georgia
  • Irwin Donis-González, Dept. Bio & Ag Engineering, UCD
  • Rudi Groppe, Heinzen Manufacturing, Gilroy, CA
  • Linda Harris, Dept. Food Science & Technology, UCD
  • Dennis Kihlstadius, Produce Technical Services, Bemidji, MN
  • Elizabeth Mitcham, Dept. Plant Sciences, UCD
  • Adrian Sbodio, Dept. Plant Sciences, UCD
  • Alessandro Turatti, Gulftech International, Centennial, CO
  • Luxin Wang, Dept. Food Science & Technology, UCD



Elizabeth Jeanne Mitcham

Dr. Beth Mitcham 

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


Workshop Content Information

Dr Elizabeth J Mitcham
Title: Director, Postharvest Center
Phone: (530) 752-7512




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