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The Postharvest Technology Center’s 16^th annual Fresh-cut Products: Maintaining Quality & Safety Workshop provides an overview of many issues on the production, processing, packaging, distribution and quality assurance of fresh-cut products, and takes place Sept. 13-15, 2011 on the UC Davis campus. This year, more emphasis will be placed on the sensory evaluation of fresh-cut fruit and vegetable products, with sessions on the principles of sensory testing and practical sensory demonstrations.

Fresh-cut continues to be a rapidly expanding food category for the produce industry, food processors, retailers, and food service operators. The increased interest in fresh-cut products means meeting consumer demand with safe products that are packaged and distributed to maintain freshness and extended shelf life, while ensuring good eating quality. The fresh-cut workshop will help you feed this demand.

Previous attendees have cited the excellence of the course material as well as the chance to network with other food professionals as benefits of attending. In fact, the Postharvest Technology Center staff has often welcomed repeat attendees, both from the U.S. and internationally.

Cost for the course is $1,050 and includes all program handouts, lunch and coffee breaks each day, and an evening networking reception. For more information and on-line registration, please visit http://postharvest.ucdavis.edu/Education/FreshCut/. Questions about registration can be answered by Penny Stockdale at (530) 752-7672 or pastockdale@ucdavis.edu.