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.

Registration is online and costs $1,150. The deadline is Sept. 7. For more information, contact Penny Stockdale at 530-752-7672 or pastockdale@ucdavis.edu.

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.