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Quality & Safety of Fresh-cut Produce

Quality & Safety of Fresh-cut Produce

Portugal receives the 9th European Short-Course 2018

Between October 10-12, several experts from Portugal, Spain, Italy, United Kingdom, Israel and the United States will be at the Faculty of Biotechnology of Universidade Católica Portuguesa (UCP), in Porto, to lecture in the 9th edition of the European short-course on ‘Quality and Safety of Fresh-cut Produce‘.

The event will include the discussion of topics related with postharvest quality, handling and processing considerations for a range of fresh-cut produce” says Prof. Manuela Pintado of UCP, co-organizer of the Course, “and issues as water sanitation, packaging and unit operations layout, including water management”.

Organized by the Faculty of Biotechnology of UCP and the University of Foggia (UniFg) Italy, and in cooperation with COTHN (Centro Operativo e Tecnológico Hortofrutícola Nacional), the three-day event will include the participation of Portuguese and International companies.

After other editions held in Italy, Spain, Germany, Turkey, and UK I am very glad to have the Course in Portugal this year” says Prof. Giancarlo Colelli of UniFg, co-organizer of the event “ as the growing fresh-cut industry in the Country would greatly benefit of sharing ideas and information at international level”.

The program is designed for individuals from the fresh and processed fruit and vegetable industry and will be of interest for food scientists, food engineers, quality assurance personnel and new product development staff. The course also is valuable to representatives from R&D, students, Institutions, food companies, and suppliers (packaging, plant materials, equipments).

Topics will include issues relating to pre-harvest effects on post-harvest quality, handling considerations for a range of fresh cut produce and issues of water sanitation, packaging, and layout of unit operations, including water management. Lectures will be alternated with discussion sessions in order to increase the degree of interaction among participants. In addition, chance of networking will be increased during lunch and coffee breaks and a dedicated evening event.


More information → 9th European Short-Course Quality & Safety of Fresh-cut Produce 2018

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