Fresh Cut Products: Maintaining Quality & Safety Workshop

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.

Instructors

Coordinator

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.