Professional Education › Strategies for Successful Postharvest Handling of Fresh Produce

Professional Education Course

Strategies for Successful Postharvest Handling of Fresh Produce

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Course Title: Strategies for Successful Postharvest Handling of Fresh Produce
Program ID: LOG 4503P Subjects: Cold Chain Management, Supply Chain Management

Sections

Registration DeadlineSection DatesFormat & LocationCEUsFeeStatus
May 22, 2012 (Tue)May 22, 2012 (Tue) - May 24, 2012 (Thu)Atlanta (Georgia Tech Global Learning Center) (this is an onsite course)2.1$2,800CANCELLED 

Meeting Times
On the first day, check in at least 30 minutes before the class start time.

  • Tuesday, May 22, 2012 (8:00 AM-5:00 PM)
  • Wednesday, May 23, 2012 (8:00 AM-5:00 PM)
  • Thursday, May 24, 2012 (8:00 AM-5:00 PM)

Alternate Rates

  • $2600 -- SCL Alumni/CSCMP/INFORMS/NASSTRAC/AST&L/Atlanta Logistics Innovation Council/WERC
  • $2400 -- Certificate Rate (Must sign up for all four certificate courses at same time)
  • Discount available for companies that register 2 or more people at the same time for all four Cold Chain Mgt courses ($7000/person for all four courses).  Download our group registration form or call 855-812-5309 to register your group.

CRN

12449/220412668

Course Description

This course covers the fundamentals of fruit and vegetable biology after harvest, and the essential technologies to maintain product quality after harvest. Topics include quality and maturity, food safety, postharvest pathology, temperature and humidity measurement and management, ethylene effects, modified and controlled atmospheres, and measurement of product quality. Detailed descriptions of the harvesting and postharvest handling technologies commonly used for specific crop groups are also included. This course is taught by members of the UC Davis Postharvest Technology Center.

How You Will Benefit

At the end of the course participants will be able to:

  • Better manage temperature and storage regimes for fresh produce
  • Gain perspective on the essential biology of harvested fruits and vegetables to maintain color, texture and compositional quality
  • Better manage diverse fresh products because of an improved knowledge base of harvesting and handling essentials of main fruit and vegetable groups.
  • Understand the essentials of product conditioning and ripening
  • Critically review the postharvest handling chain of a product and identify weak point

Instructors

Course Agenda

Day 1

  • Postharvest Biology
  • Preharvest Factors Affecting Postharvest Quality
  • Quality Factors for Horticultural Crops
  • Maturity Indices and Harvesting Systems
  • Food Safety
  • Postharvest Pathology and Strategies for Disease Control
  • Quality Assessment of Fresh Produce

Day 2

  • Need for Temperature Mgt
  • Cooling Methods
  • Controlled and Modified Atmospheres
  • Ethylene in Postharvest Technology
  • Maintaining the Cold Chain: Storage Systems
  • Transportation of Fresh Produce
  • Quality and Safety Maintenance of Fresh-cut Fruits and vegetables
  • Harvesting and Postharvest Handling systems of Berries
  • Temperature and Relative Humidity Management: Demo and Discussion

Day 3

  • Harvest and Postharvest Handling of Fruit-Vegetables (tomato, pepper, melons, etc.)
  • Harvesting and Postharvest Handling of Table Stone fruits
  • Harvesting and Postharvest Handling of Leafy, Stem and Flower Vegetables
  • Harvesting and Postharvest Handling of Apples
  • Harvesting and Postharvest Handling of grapes and kiwifruit
  • Harvesting and Postharvest Handling of Root Vegetables (potato, onion, garlic, etc)
  • Harvesting and Postharvest Handling of citrus and avocados
  • Final discussion

Certificate Information

This course is required for the Cold Chain Management Certificate.

This course may be applied toward the Supply Chain & Logistics Certificate.