Fresh-cut Products Workshop adds a more in-depth Taste and Aroma Focus

The UC Davis Postharvest Technology Research & Information Center is offering its 14th annual Fresh-cut Products: Maintaining Quality & Safety, September 22-24 on the UC Davis campus. This three-day course will provide food professionals with information regarding underlying principles that govern fresh-cut produce quality while providing practical tools for application in the processing plant, according to a release from the center.

This year’s workshop topics will include: product biology, quality and preparation; temperature management; microbiology; modified atmospheres; and marketing and consumer issues. There will be product demonstrations and presentation of commodity-specific new research. We have also added more material on the biology of taste and aroma and how to set up a sensory panel to evaluate product quality.

Operations, quality assurance, manufacturing and maintenance managers, as well as anyone interested in assuring the quality of fresh-cut produce would benefit from this workshop. The training is geared to all levels of fresh-cut produce industry professionals—from small, local and regional produce processors to large businesses with nationwide distribution.

Cost for the course is $1,050 and includes all program handouts, lunch and morning and afternoon snacks each day. For more information and to register for this workshop go to the Postharvest Technology Research & Information Center Web site at http://postharvest.ucdavis.edu/Announce/freshcut.shtml, or call Pam Devine, registration coordinator, at 530-752-6941 [email protected].