7th European Short Course on Quality and Safety of Fresh-Cut Produce

In January 2015, we helped organise this three-day course for members of the industrial and scientific communities.

The 7th European Short Course on Quality and Safety of Fresh-Cut Produce comprised a series of seminars from leading scientists in the field.

7th European Short Course on Quality and Safety of Fresh-Cut Produce

The course was attended by professionals from universities, research institutes, the fresh and processed fruit and vegetable industry, as well as students, researchers and academics.

Horticulturists, food engineers, food scientists and quality assurance personnel, and new product development staff were also there.

Programme

QUAFETY logo

As well as the results from our European Union QUAFETY project, the course provided an overview of the state-of-the-art techniques in handling fresh-cut produce, including:

  • factors affecting quality of fresh-cut produce
  • developing markers for predicting and monitoring shelf life
  • new equipment of relevance to testing and processing
  • control and testing for microbial contamination to guarantee safety
  • handling considerations for both fruits and salads.

Download our programme to learn more about the course topics and instructors:

Quality and Safety of Fresh-Cut Produce Programme

Quality and Safety of Fresh-Cut Produce Programme

23 January 2015

Find out more about the topics, instructors and timetables from our three-day course.

PDF

Organisers

The course was organised by academics from four universities:

Supporters

The short course was supported by Quafety: Comprehensive Approach to Enhance Quality and Safety of Ready to Eat Fresh Products.

This project received funding from the European Union’s Seventh Framework Programme for research, technological development and demonstration.

Sponsors