The Methods of Measuring Fruit & Vegetable Flavor, Color & Texture Workshop, held on Wednesday, January 22nd, 2014, primarily focused on the principles and applications of measuring produce color, flavor, and texture. The information largely targeted industries working in fresh produce and processed fruits and vegetables. The day began with detailed lectures on the principles of measuring color by Dr. David Slaughter, the principles of measuring flavor by Dr. Florence Zakharov, and the principles of measuring texture by Dr. Slaughter. Participants described these lectures as “technically excellent” and “informative”, having a “good balance between pertinent theory and application...
- Author: Elizabeth Jeanne Mitcham
As the world’s population continues to grow, think tanks around the world are realizing that many more mouths could be fed with a minimal expenditure of additional resources by simply reducing postharvest losses, currently estimated in both first and third world settings to be 33%.
It is rewarding to see development experts and policy makers recognizing the importance of striving for improved postharvest practices. You will find many reports on our website that describe postharvest losses and recommend approaches to reduce this loss. The Postharvest Technology Center will play an active role in furthering this dialogue and expanding the knowledge base.
- Author: Mary E. Reed
This was the second year that the UC Davis Postharvest Technology Center was able, with thanks to major funding from an endowment created by Leonard and Marseille Morris, to provide a scholarship to the Postharvest Technology Short Course. The goal of the scholarship is to "provide an individual from a developing country the opportunity to learn about managing the postharvest handling of horticultural crops with an intent to take that information back to their home country and utilize it to benefit others in their region."
After an intensive review of the more than fifty applications received, Hussein Yunus Alhassan from Ghana was selected. The following is his report:
The Postharvest Technology of...
It takes a lot of knowledge and training to successfully handle produce from farm to plate. Wouldn’t it be nice if there were a mechanism that helped produce industry employers recognize qualified applicants and helped applicants validate their postharvest qualifications?
Now there is, thanks to the UC Davis Postharvest Technology Center’s new Produce Professional Certificate Program, the first of its kind in the world. Led by a cadre of the most respected experts in postharvest technology, the certificate program covers everything from safety, new technologies, physiology, harvesting, cooling, transportation, ripening, marketing fresh produce and more.
Participants view a lettuce field-packing...
When you were going to school, was there any single course, or professor, who helped you more clearly define, or even played a role in changing, your goals for the future?
Two events greatly influenced where I am today.
First, after graduating from UC Berkeley (UCB) with a Botany degree I went to Sierra Leone, West Africa to visit my then boyfriend (later husband for 23 years), and ended up teaching secondary school there. I was thinking about going to graduate school in ecology. While in Sierra Leone, a professor from Rutgers (B. L. Pollack) came to give training to the agricultural Peace Corp volunteers, which I attended even though I was not a volunteer. I spoke to him about my...