Fresh-cut Fundamentals Workshop Set for March 5th in Yuma

The UC Davis Postharvest Technology Research & Information Center today announced 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: http://postharvest.ucdavis.edu/Announce/Fundamentals.shtml

The workshop curriculum provides information regarding underlying principles that govern fresh-cut produce quality while providing practical tools for application in the processing plant. Operations, quality assurance, manufacturing and maintenance managers, as well as anyone interested in assuring the quality of fresh-cut produce would benefit from this workshop. The training is geared to all levels of fresh-cut produce industry professionals from small, local and regional produce processors to large businesses with nationwide distribution. The workshop will be highly interactive and hands-on, with attendees sharing information and working in small groups throughout the day.

The program was designed and will be delivered by fresh-cut produce technical experts from three nationally- recognized Universities.

• Marita Cantwell, Ph.D., UC Davis, Department of Plant Sciences
• Jorge Fonseca, Ph.D., MBA, University of Arizona-Yuma Agricultural Center
• Jim Gorny, Ph.D., UC Davis, Postharvest Technology Research & Information Center
• Bill Hurst, Ph.D., University of Georgia, Food Science & Technology Department
• Jim Thompson, P.E., UC Davis, Biological & Agricultural Engineering

"This workshop offers an opportunity for anyone working in the fresh-cut produce industry to arm themselves with tools they can use to monitor and control fresh-cut produce finished product quality and ultimately reduce operating costs" said Jim Gorny, workshop faculty director. "With rising production costs and downward price pressures from buyers, finding operational efficiencies while maintaining product quality is imperative for any fresh-cut produce enterprise."

Attendees may register for this and other upcoming educational outreach activities sponsored by the Postharvest Technology Research & Information Center via their website at http://postharvest.ucdavis.edu or by contacting Ms. Pam Devine, registration coordinator, at (530) 754-4326 or pwdevine@ucdavis.edu.