- Author: Mary E. Reed
University of California's Postharvest Technology Research & Information Center's Christine Bruhn and Jim Gorny were featured experts in an article about Grilling, Fresh Produce, and Kitchen food safety tips which appeared in today's Sacramento Bee. Some food safety tips excerpted from the article:
GRILLING
- Author: Mary E. Reed
The Department of Plant Sciences at UC Davis recently received a new Postharvest Group Endowment from the trust of Leonard and Marsaille Morris in the amount of $100,000. The funds generated from the interest on this endowment are to be used for postharvest research and education. Leonard Morris was a Professor of Postharvest Physiology at UC Davis from 1941 to 1982 and he died at age 88 on 23 January, 2003.
A number of photos taken by Morris continue to be utilized on the Postharvest Technology Research & Information Center's web site, including the...
- Author: Mary E. Reed
A five day intensive study of current technologies and best practices associated with the postharvest handling of fresh fruits and vegetables will be offered in Antalya, Turkey.
Offered collaboratively by the University of California, Davis, and Akdeniz University in Antalya, Turkey, this exciting course will be offered April 13-17, 2009. The course is limited to 25 participants from countries with developing or emerging economies. It is designed specifically as a "train the trainer" educational outreach event for...
- Author: Mary E. Reed
Registrations continue to arrive for the limited seats available for the Fresh Produce Marketing Strategies short course scheduled for March 24-26, 2009. This course will be held in the Robert Mondavi Institute Sensory Theater, located on the UC Davis campus. The program has been developed for fresh produce industry managers and executives who are interested in improving their ability to develop and execute innovative fresh produce marketing strategies. Dr. Roberta Cook, Cooperative Extension Marketing...
- Author: Mary E. Reed
The UC Davis Postharvest Technology Research & Information Center is pleased to announce a new addition to its portfolio of produce industry educational course offerings: Fresh-cut Fundamentals. The intensive one-day workshop scheduled for Thursday March 5, 2009 in Yuma, Arizona is now open for registration, including online registration at:
