The UC Davis Postharvest Technology Center has announced the following 2016 Workshops.
Methods of Measuring Fruit & Vegetable Flavor, Color & Texture Workshop
(UC Davis Campus) This 1-day workshop on January 20, 2016 includes lectures on the principles and applications of measuring produce color, flavor, and texture, and includes demonstrations of a variety of the latest equipment. The principles behind instrumental measurement of flavor, color and texture will be discussed, and the various instruments and methods available will be exhibited in interactive demonstrations. http://postharvest.ucdavis.edu/Education/Measuring_Produce_Quality_Workshop/
Fruit Ripening & Ethylene Management Workshop
(UC Davis Campus) Presented by the UC Davis Postharvest Technology Center, this 22nd annual workshop is offered on March 1-2, 2016. The workshop focuses on how to increase profits by delivering ready-to-eat, delicious fruits and fruit-vegetables to the consumer, and how to manage the beneficial and potentially harmful effects of ethylene. http://postharvest.ucdavis.edu/Education/fruitripening/
Postharvest Technology of Horticultural Crops Short Course
(UC Davis Campus and field tour) This intensive one- or two-week study of current technologies and best practices associated with the postharvest handling of fresh fruits, nuts, vegetables and ornamentals, now in its 38th annual offering, will be held June 13-24, 2016. The course is designed specifically for produce industry, government or academic professionals interested in current advances in the postharvest technology of horticultural crops. The course’s first week of lectures and labs are held on the UC Davis campus, followed by an optional one-week field tour of California. http://postharvest.ucdavis.edu/Education/PTShortCourse/
Fresh-cut Produce: Maintaining Quality & Safety Workshop
(UC Davis Campus) Held September 13-15, 2016, this workshop provides an overview of many aspects of the production, processing, packaging, distribution and quality assurance of fresh-cut products. Participants gain working knowledge of established and new procedures for the fresh-cut product category through topic-related sessions. http://postharvest.ucdavis.edu/Education/FreshCut/
Source: UC Davis Postharvest Technology Center
