Food scientists, engineers, quality-assurance personnel and product-development staff from throughout the food and restaurant industries will gather Tuesday through Thursday, Sept. 13-15, at the University of California, Davis, for the 16th annual fresh-cut products quality and safety workshop, sponsored by the ºÙºÙÊÓƵ Postharvest Technology Center.
The workshop, coordinated by Cooperative Extension specialist Marita Cantwell, will provide an overview of a variety of issues related to the production, processing, packaging, distribution and quality assurance of fresh-cut products.
It will feature new and established procedures for fresh-cut products, as well as discussions on microbial food safety, and the effects of temperature and modified atmospheres on fresh-cut fruit and vegetable quality.
This year, the workshop will emphasize the sensory evaluation of fresh-cut fruit and vegetable products, featuring sessions on the principles of sensory testing and practical sensory demonstrations.
Registration and more information: . Or call Penny Stockdale, registration coordinator, (530) 752-7672.
Media Resources
Pat Bailey, Research news (emphasis: agricultural and nutritional sciences, and veterinary medicine), 530-219-9640, pjbailey@ucdavis.edu
Marita Cantwell, Postharvest Technology Center, (530) 752-7305, micantwell@ucdavis.edu