The Postharvest Technology Center at the University of California-Davis has scheduled its 21st Annual Fresh-cut Products Workshop in September.
The annual event, Sept. 17-19, covers a spectrum of fresh-cut product information. Topics that will be covered include:
- Microbial control;
- Product physiology; and
- Sensory evaluation.
A demonstration on the effect of temperature on packaged product quality will reinforce the importance of temperature control, according to a news release.
“This workshop provides an intensive and substantive overview of fresh-cut production, processing, packaging, distribution and quality assurance,” according to the release. “Participants gain working knowledge of established and new procedures through topic-related sessions and demonstrations.”
The workshop is at the University of California-Davis and costs $1,300. Enrollment is available online.