The University of California-Davis plans to host its 17th annual fresh-cut fruits and vegetables workshop Sept. 18-20.
The workshop, “Fresh-Cut Products: Maintaining Quality and Safety,” offers lectures, demonstrations, discussions and research updates. It’s aimed at quality assurance staff, product developers and packaging and ingredient suppliers, among others, according to a news release.
The university’s Postharvest Technology Center offers the workshop.
Topics include marketing and consumer issues; product biology, quality and preparation; temperature management; modified atmospheres and packaging; and some food safety issues.