The Postharvest Technology Center at the University of California-Davis plans its 16th-annual fresh-cut quality and safety workshop Sept. 13-15 at the university.
The workshop covers issues for the production, processing, packaging, distribution and quality assurance of fresh-cut products, according to the center’s news release. This year, the workshop will focus on sensory evaluation of fresh-cut fruit and vegetable products.
The course costs $1,050, including all program handouts, lunch and coffee breaks and an evening reception. For more information or to register, visit the center’s website.
Penny Stockdale is also answering questions about registration. Reach her at (530) 752-7672 or at email@example.com.