broshure of fresh - cut products
TRANSCRIPT
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8/3/2019 Broshure of Fresh - Cut Products
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Fresh-Cut Products:Maintaining Quality & Safety
Fresh-cut products minimally processed
refrigerated fruits and vegetables are an
important and rapidly expanding food segment
of interest to the produce industry, food
manufacturers, retail food outlets, restaurants
and institutional food establishments.
With this increased interest in fresh-cut products
comes the manufacturers desire to meet
consumer demand with products that are fresh
and with quality packaging that is safe,
maintains freshness, and extends shelf life.
This workshop focuses on important issues in
the production, processing, packaging and
quality assurance of fresh-cut products.
Participants gain working knowledge on current
and established research in fresh-cut products
through topic-related sessions. The workshop
also features discussions on microbial food
safety and the effects of temperature and
modified atmospheres on fresh-cut fruit and
vegetable quality.
Who should attendThe program is designed for individuals from the
fresh and processed fruit and vegetable
industries and will be of interest to food
scientists, food engineers, quality assurance
personnel and new product development staff.
The course also is valuable to representatives
from research institutions, the restaurant and
institutional food industries, and packaging and
ingredient suppliers.
POSTHARVEST
TECHNOLOGY
Researc
h&Info
rma
tion
Cen
ter
Departmen
to
fP
lan
tSc
iences
Un
ivers
ityo
fCaliforn
ia
One
Shields
Ave
.
Dav
is,
CA
9561
6
Fresh-CutProducts:
Ma
intaining
Quali
tyan
dSa
fety
Sep
tem
ber
13
-15
,2005
Dav
is,
Ca
liforn
ia
Fresh-Cut Products:Maintaining Quality & Safety
September 13-15, 2005
Annual three-day workshop for foodprofessionals including lectures,
demonstrations, discussions and currentUC Davis research
UC Davis Postharvest TechnologyResearch & Information Center
Partnering With
International Fresh-Cut Produce Association
UCDAVISCollege of Agricultural &Environmental Sciences
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