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5th edition European course on Fresh-cut Produce

"The fifth edition of the European Short-course on "Quality & Safety of Fresh-cut Produce" was successfully concluded in Berlin on February 8 2012. It was organized by the University of Foggia (Italy), in cooperation with the University of Cordoba (Spain), FRESHCONEX (Germany), United Fresh Produce Association (USA), and Distretto Agroalimentare Regionale della Puglia (Italy). Scientific coordinators of the Course were Prof. Giancarlo Colelli of the University of Foggia (Italy) and Prof. Adel Kader of the University of California Davis (USA)."
"The fifth edition of the European Short-course on "Quality & Safety of Fresh-cut Produce" was successfully concluded in Berlin on February 8 2012. It was organized by the University of Foggia (Italy), in cooperation with the University of Cordoba (Spain), FRESHCONEX (Germany), United Fresh Produce Association (USA), and Distretto Agroalimentare Regionale della Puglia (Italy). Scientific coordinators of the Course were Prof. Giancarlo Colelli of the University of Foggia (Italy) and Prof. Adel Kader of the University of California Davis (USA)."
Prof. Giancarlo Colelli (University of Foggia, Italy) opened the Course with an introduction on quality and factors affecting quality of fresh-cut produce. Firstly he gave some definitions of fresh-cut produce and explained that fresh-cut produce deteriorates faster than the correspondent intact produce due to the wounding associated with processing. Prof. Colelli pointed out the external and internal attributes that affect quality of fresh-cut produce such as appearance, texture, taste/flavor, nutritional value and safety. In addition highlighted the need for improvements in terms of safety and quality of fresh-cut produce and the importance of controlling and optimizing all the steps of the food chain, starting from pre-harvest practices, postharvest handling, up to processing and distribution.
Prof. Giancarlo Colelli (University of Foggia, Italy) opened the Course with an introduction on quality and factors affecting quality of fresh-cut produce. Firstly he gave some definitions of fresh-cut produce and explained that fresh-cut produce deteriorates faster than the correspondent intact produce due to the wounding associated with processing. Prof. Colelli pointed out the external and internal attributes that affect quality of fresh-cut produce such as appearance, texture, taste/flavor, nutritional value and safety. In addition highlighted the need for improvements in terms of safety and quality of fresh-cut produce and the importance of controlling and optimizing all the steps of the food chain, starting from pre-harvest practices, postharvest handling, up to processing and distribution.
Prof. Jeffrey Brecht from the University of Florida Gainesville (USA) talked about the physical, molecular, biochemical and physiological responses of fresh-cut products to wounding. Prof. Brecht explained that wounding accelerates ripening and senescence of fresh-cut tissues leading to water losses, browning reactions and organoleptic changes, but may also stimulate a synthesis of antioxidant compounds that counteract reactive oxygen species and contribute to a greater nutritional value of the products. Prof. Brecht also analyzed the different approaches that may be adopted to extend the shelf-life of fresh-cut produce and he concluded with the importance of the selection, modification and development of germoplasm with favourable traits for fresh-cuts as a promising way to improve product quality. Within the section dedicated to handling and processing considerations, Prof. Brecht, discussed on the issues arising when processing tomatoes, peppers and melons as fresh-cut products. He highlighted that these products must be close to fully ripe stage when processed in order to have acceptable quality for consumers. In addition since these fruits are chilling sensitive, he recommended to held the whole fruit prior processing above its chilling threshold temperature in order to ensure the best quality after cutting. During his speech, Prof. Brecht, described the different steps involved in fresh-cut melons, tomatoes and peppers processing and the available technologies for keeping quality of these products; he suggested modified atmosphere packaging, the application of calcium salts especially for fresh-cut tomato and melon, and the use of CO2 absorbers inside the packages.
Prof. Jeffrey Brecht from the University of Florida Gainesville (USA) talked about the physical, molecular, biochemical and physiological responses of fresh-cut products to wounding. Prof. Brecht explained that wounding accelerates ripening and senescence of fresh-cut tissues leading to water losses, browning reactions and organoleptic changes, but may also stimulate a synthesis of antioxidant compounds that counteract reactive oxygen species and contribute to a greater nutritional value of the products. Prof. Brecht also analyzed the different approaches that may be adopted to extend the shelf-life of fresh-cut produce and he concluded with the importance of the selection, modification and development of germoplasm with favourable traits for fresh-cuts as a promising way to improve product quality. Within the section dedicated to handling and processing considerations, Prof. Brecht, discussed on the issues arising when processing tomatoes, peppers and melons as fresh-cut products. He highlighted that these products must be close to fully ripe stage when processed in order to have acceptable quality for consumers. In addition since these fruits are chilling sensitive, he recommended to held the whole fruit prior processing above its chilling threshold temperature in order to ensure the best quality after cutting. During his speech, Prof. Brecht, described the different steps involved in fresh-cut melons, tomatoes and peppers processing and the available technologies for keeping quality of these products; he suggested modified atmosphere packaging, the application of calcium salts especially for fresh-cut tomato and melon, and the use of CO2 absorbers inside the packages.
Prof. Adel Kader from the University of California Davis (USA) explained the key role of temperature on maintaining the quality and safety of fresh-cut products. He introduced the effects of temperature on metabolisms, microbial activities and quality attributes of intact and fresh-cut fruits/vegetables. Prof. Kader showed some examples of different kind of produce subjected to temperature abuse during storage which affected their marketability. He affirmed that delays between harvesting and cooling or processing in the cold chain must be avoided and concluded with the importance of temperature management and the application of corrective actions during the handling system to keep the optimal temperatures.
Prof. Adel Kader from the University of California Davis (USA) explained the key role of temperature on maintaining the quality and safety of fresh-cut products. He introduced the effects of temperature on metabolisms, microbial activities and quality attributes of intact and fresh-cut fruits/vegetables. Prof. Kader showed some examples of different kind of produce subjected to temperature abuse during storage which affected their marketability. He affirmed that delays between harvesting and cooling or processing in the cold chain must be avoided and concluded with the importance of temperature management and the application of corrective actions during the handling system to keep the optimal temperatures.
Prof. Luis Cisneros-Zevallos from Texas A&M University (USA) gave a speech on the impact of modified atmosphere packaging (MAP) on quality and storage life of fresh-cut produce. He covered the important aspects about MAP system, and particularly the effect of relative humidity, low oxygen, and high CO2 levels on physiological and physical changes of fresh-cut produce. He also presented some works done by his research group and in other laboratories showing the effects of different MAP conditions on produce quality. In addition, Prof. Cisneros-Zevallos talked about tools that can be used in MAP systems to preserve fresh-cut quality such as chemical preservatives, edible coatings or alternative treatments (mild heat, irradiation, and reduction of water activity).
Prof. Luis Cisneros-Zevallos from Texas A&M University (USA) gave a speech on the impact of modified atmosphere packaging (MAP) on quality and storage life of fresh-cut produce. He covered the important aspects about MAP system, and particularly the effect of relative humidity, low oxygen, and high CO2 levels on physiological and physical changes of fresh-cut produce. He also presented some works done by his research group and in other laboratories showing the effects of different MAP conditions on produce quality. In addition, Prof. Cisneros-Zevallos talked about tools that can be used in MAP systems to preserve fresh-cut quality such as chemical preservatives, edible coatings or alternative treatments (mild heat, irradiation, and reduction of water activity).
Dr. Maria Isabel Gil from CEBAS-CSIC (Murcia, Spain) discussed about handling and processing of leafy and stem vegetables. She analyzed the factors that affect the quality of leafy vegetables, starting with the raw material selection and preharvest factors. She highlighted the influence of maturity stage on quality of fresh-cut leafy vegetables and the indexes that are used to identify the optimal harvest time. Dr. Gil also described the handling steps before processing, introducing the cooling systems for raw material and presented some results of the research conducted at CEBAS-CSIC reporting the beneficial effects of low relative humidity application on visual aspects and microbial growth of spinach baby leaves. She also described fresh-cut processing operations, packaging and storage of fresh-cut leafy products illustrating the influence of gas composition inside the package and of the light exposure in the retailer’ shelves on quality of leafy fresh-cut products. She concluded listing the future research needs for fresh-cut leafy vegetables which included the necessity of improvements in processing equipments (baby leaves dewatering), the demand for innovative packaging materials and the development of suitable varieties for fresh-cut processing in different growing areas which should facilitate processing operations (cleaning, trimming, cutting).
Dr. Maria Isabel Gil from CEBAS-CSIC (Murcia, Spain) discussed about handling and processing of leafy and stem vegetables. She analyzed the factors that affect the quality of leafy vegetables, starting with the raw material selection and preharvest factors. She highlighted the influence of maturity stage on quality of fresh-cut leafy vegetables and the indexes that are used to identify the optimal harvest time. Dr. Gil also described the handling steps before processing, introducing the cooling systems for raw material and presented some results of the research conducted at CEBAS-CSIC reporting the beneficial effects of low relative humidity application on visual aspects and microbial growth of spinach baby leaves. She also described fresh-cut processing operations, packaging and storage of fresh-cut leafy products illustrating the influence of gas composition inside the package and of the light exposure in the retailer’ shelves on quality of leafy fresh-cut products. She concluded listing the future research needs for fresh-cut leafy vegetables which included the necessity of improvements in processing equipments (baby leaves dewatering), the demand for innovative packaging materials and the development of suitable varieties for fresh-cut processing in different growing areas which should facilitate processing operations (cleaning, trimming, cutting).
Prof. Marita Cantwell (University of California Davis, USA) gave some considerations on handling and processing of root vegetables, in particular on potatoes, carrots, onions and garlic. She suggested the use of acidulant treatments in combination with modified atmospheres to retard discoloration on fresh-cut potatoes and the application of hydroscopic coatings to control whitening of baby carrot surface. Prof. Cantwell highlighted that quality of raw material is also a key factor for obtaining an acceptable shelf-life of fresh-cut onion products (whole peeled, sliced, diced) and that low temperatures in combination with high carbon dioxide contribute to maintain color and texture in cut onions and peeled garlic during storage. Finally she pointed out the importance of the selection of varieties characterized by long dormancy period and resistance to bruising to avoid internal sprout growth in onions and garlic.
Prof. Marita Cantwell (University of California Davis, USA) gave some considerations on handling and processing of root vegetables, in particular on potatoes, carrots, onions and garlic. She suggested the use of acidulant treatments in combination with modified atmospheres to retard discoloration on fresh-cut potatoes and the application of hydroscopic coatings to control whitening of baby carrot surface. Prof. Cantwell highlighted that quality of raw material is also a key factor for obtaining an acceptable shelf-life of fresh-cut onion products (whole peeled, sliced, diced) and that low temperatures in combination with high carbon dioxide contribute to maintain color and texture in cut onions and peeled garlic during storage. Finally she pointed out the importance of the selection of varieties characterized by long dormancy period and resistance to bruising to avoid internal sprout growth in onions and garlic.
Dr. Maria Luisa Amodio (University of Foggia, Italy) talked about handling and processing of fresh-cut artichokes and brassicas. She presented some results on a minor Brassica, typical of the Puglia Region called ‘Cima di Rapa’ and also known as ‘Broccoli Raab’. She suggested the application of low oxygen conditions to delay post-cutting deterioration and preserve appearance and typical odour. As for artichokes, Dr. Amodio explained that anti-browning compounds are necessary to prevent browning of cut artichokes, whereas little benefit can be attributed to modified atmosphere, which on the opposite may be deleterious in case of excessive CO2 accumulation or too low oxygen levels, which induce physiological injuries as the appearance of dark spots on the outer bracts. She also pointed out the extreme variability of final result affected by a number of factors (including pre- and post-harvest), which make the definition of optimal processing conditions still not practicable.
Dr. Maria Luisa Amodio (University of Foggia, Italy) talked about handling and processing of fresh-cut artichokes and brassicas. She presented some results on a minor Brassica, typical of the Puglia Region called ‘Cima di Rapa’ and also known as ‘Broccoli Raab’. She suggested the application of low oxygen conditions to delay post-cutting deterioration and preserve appearance and typical odour. As for artichokes, Dr. Amodio explained that anti-browning compounds are necessary to prevent browning of cut artichokes, whereas little benefit can be attributed to modified atmosphere, which on the opposite may be deleterious in case of excessive CO2 accumulation or too low oxygen levels, which induce physiological injuries as the appearance of dark spots on the outer bracts. She also pointed out the extreme variability of final result affected by a number of factors (including pre- and post-harvest), which make the definition of optimal processing conditions still not practicable.
Dr. Giovanni Gallerani, from the fresh-cut fruit company Macè Srl (Italy), gave a speech on handling and processing of fresh-cut fruits and berries. He provided some considerations on the desired attributes of the raw material for fresh-cut processing and gave an overview of the different equipments available to process apples orange, pineapple, melon, kiwifruit, mangoes, peaches and nectarines, pears, grape and watermelon and on their performances in comparison to manual operations.
Dr. Giovanni Gallerani, from the fresh-cut fruit company Macè Srl (Italy), gave a speech on handling and processing of fresh-cut fruits and berries. He provided some considerations on the desired attributes of the raw material for fresh-cut processing and gave an overview of the different equipments available to process apples orange, pineapple, melon, kiwifruit, mangoes, peaches and nectarines, pears, grape and watermelon and on their performances in comparison to manual operations.
Prof. Francisco Artés-Hernandéz (Polytechnic University of Cartagena, Spain) showed the unit operations for fresh-cut processing, which consist in trimming, peeling, cutting, washing/disinfection, drying, and packaging, with some specific operations depending on the type of product. Each operation must be carried out in a specific processing room, avoiding cross-contamination and pollutants diffusion. The extension of shelf-life of minimally processed fruit and vegetables depends on good practices throughout all this operations. Primary importance has the maintenance of the cold chain (1-5 °C) during the process and the quality control during any operation. Quality attributes changes and microbial growth can be also minimized by an optimal design of the operation flow and of the plant design. Main design considerations should include building site and grounds, floors/drains, walls, ceilings, product/personnel flow, lighting, doors/doorways, refrigeration units, water supply, personnel facilities, hand/boot sanitizing stations, compressed air lines, packaging areas, shipping/receiving docks, quality control laboratory, maintenance area and equipment sanitary design.
Prof. Francisco Artés-Hernandéz (Polytechnic University of Cartagena, Spain) showed the unit operations for fresh-cut processing, which consist in trimming, peeling, cutting, washing/disinfection, drying, and packaging, with some specific operations depending on the type of product. Each operation must be carried out in a specific processing room, avoiding cross-contamination and pollutants diffusion. The extension of shelf-life of minimally processed fruit and vegetables depends on good practices throughout all this operations. Primary importance has the maintenance of the cold chain (1-5 °C) during the process and the quality control during any operation. Quality attributes changes and microbial growth can be also minimized by an optimal design of the operation flow and of the plant design. Main design considerations should include building site and grounds, floors/drains, walls, ceilings, product/personnel flow, lighting, doors/doorways, refrigeration units, water supply, personnel facilities, hand/boot sanitizing stations, compressed air lines, packaging areas, shipping/receiving docks, quality control laboratory, maintenance area and equipment sanitary design.
As mentioned, since maintaining the optimal temperature is the most important factor for safety and quality of fresh-cut produce, refrigeration theory and design of the cold room was deeply covered with the speech of Prof. Marìa Teresa Sànchez-Pineda, from the University of Cordoba (Spain). Refrigeration prolongs product shelf-life by reducing the growth of mould and bacteria and preserving the initial physical, chemical, nutritional and sensory properties of minimally processed fruit and vegetable. Prof. Sanchez described in detail cold stores and their design, operation and maintenance, insulation practices and cooling load calculations. It is important to manage also relative humidity, ventilation and product compatibility in the storage room, to allow the good preservation of the products.
As mentioned, since maintaining the optimal temperature is the most important factor for safety and quality of fresh-cut produce, refrigeration theory and design of the cold room was deeply covered with the speech of Prof. Marìa Teresa Sànchez-Pineda, from the University of Cordoba (Spain). Refrigeration prolongs product shelf-life by reducing the growth of mould and bacteria and preserving the initial physical, chemical, nutritional and sensory properties of minimally processed fruit and vegetable. Prof. Sanchez described in detail cold stores and their design, operation and maintenance, insulation practices and cooling load calculations. It is important to manage also relative humidity, ventilation and product compatibility in the storage room, to allow the good preservation of the products.
Dr. Jeffrey Brandenburg (The JBS Group LLC, USA) described the main requirements of packaging design. Produce physiology requirements, polymer engineering, the converting/filling machine requirements, and the marketing constraints needs to be considered. Particularly every product (meaning not only the species, but for instance the type of cut) needs a specific packaging system and a film with appropriate characteristics. He also reported an overview on the different materials commercially available.
Dr. Jeffrey Brandenburg (The JBS Group LLC, USA) described the main requirements of packaging design. Produce physiology requirements, polymer engineering, the converting/filling machine requirements, and the marketing constraints needs to be considered. Particularly every product (meaning not only the species, but for instance the type of cut) needs a specific packaging system and a film with appropriate characteristics. He also reported an overview on the different materials commercially available.
Dr. Cristian Sani from the Raytec Vision SpA (Italy) talked about the techniques for foreign body detection using optical sorters. Foreign bodies, in fact, could be very dangerous for consumers’ health and their presence in the packaging must be avoided. In the last 5 years this technology was improved in order to detect foreign bodies in every type of salad. Sorting systems are able to identify and remove insects, wood and metal objects, plastic material and all kind of foreign bodies including small animals; in addition product with dark spots or other major defects can be also eliminated. Used at the end of the processing line, optical sorters can be added to the harvesting machines in order to reject the major contaminants since the earliest stage of the process and to increase the efficiency of the line.
Dr. Cristian Sani from the Raytec Vision SpA (Italy) talked about the techniques for foreign body detection using optical sorters. Foreign bodies, in fact, could be very dangerous for consumers’ health and their presence in the packaging must be avoided. In the last 5 years this technology was improved in order to detect foreign bodies in every type of salad. Sorting systems are able to identify and remove insects, wood and metal objects, plastic material and all kind of foreign bodies including small animals; in addition product with dark spots or other major defects can be also eliminated. Used at the end of the processing line, optical sorters can be added to the harvesting machines in order to reject the major contaminants since the earliest stage of the process and to increase the efficiency of the line.
"Prof. Trevor Suslow (University of California Davis, USA), extensively detailed the aspects relating the biology and control systems of spoilage and pathogenic microorganisms. The U.S. Public Health Service has identified a number of microorganisms associated with foodborne illness that are notable either because of the severity or because of the prevalence of the illness they cause. Foodborne microbial pathogens associated with the consumption of fresh fruits and vegetables include Cyclospora cayetanensis, Escherichia coli O157:H7, hepatitis A virus, Listeria monocytogenes, Norovirus, Salmonella spp. and Shigella spp., coming from different sources such as raw material, production processes and/or environmental contaminations (water, air, surfaces, packaging, workers, insects, animals). Prof. Suslow, in a second speech, reported the microbiological testing presently used for the qualitative and quantitative detection of pathogens in fresh-cut products. In particular, Prof. Suslow focused the flowcharts of the operations required for the rapid microbiological control from the preharvest to the final product, according to the recommendations of the International Committee on Microbiological Specifications for Food. Finally, in a third lecture, Prof. Suslow covered the topic of water sanitation. Water is used extensively in almost all aspects of fresh-cut fruits and vegetables processing, including cooling, washing, and conveying of produce. Although water may be a useful tool for reducing potential contamination, it may also introduce or spread contaminants. Antimicrobial chemicals help to minimize the potential for microbial contamination of processing water and subsequent cross contamination of the product. Therefore, advantages and disadvantages of the most common chemical agent, the "free chlorine", versus other chemical (ozone, peroxyacetic compounds, hypobromous) or non chemical (ultra-violet, ultra-filtration) antimicrobials have been widely discussed."
"Prof. Trevor Suslow (University of California Davis, USA), extensively detailed the aspects relating the biology and control systems of spoilage and pathogenic microorganisms. The U.S. Public Health Service has identified a number of microorganisms associated with foodborne illness that are notable either because of the severity or because of the prevalence of the illness they cause. Foodborne microbial pathogens associated with the consumption of fresh fruits and vegetables include Cyclospora cayetanensis, Escherichia coli O157:H7, hepatitis A virus, Listeria monocytogenes, Norovirus, Salmonella spp. and Shigella spp., coming from different sources such as raw material, production processes and/or environmental contaminations (water, air, surfaces, packaging, workers, insects, animals). Prof. Suslow, in a second speech, reported the microbiological testing presently used for the qualitative and quantitative detection of pathogens in fresh-cut products. In particular, Prof. Suslow focused the flowcharts of the operations required for the rapid microbiological control from the preharvest to the final product, according to the recommendations of the International Committee on Microbiological Specifications for Food. Finally, in a third lecture, Prof. Suslow covered the topic of water sanitation. Water is used extensively in almost all aspects of fresh-cut fruits and vegetables processing, including cooling, washing, and conveying of produce. Although water may be a useful tool for reducing potential contamination, it may also introduce or spread contaminants. Antimicrobial chemicals help to minimize the potential for microbial contamination of processing water and subsequent cross contamination of the product. Therefore, advantages and disadvantages of the most common chemical agent, the "free chlorine", versus other chemical (ozone, peroxyacetic compounds, hypobromous) or non chemical (ultra-violet, ultra-filtration) antimicrobials have been widely discussed."
Dr. Annette Förschler, from QS Qualität und Sicherheit Gmbh (Germany), showed the Guidelines of QS for preparation of fresh products. QS is a quality assurance scheme for fresh foodstuffs that involves all participants in the food industry – from farm to shop. By inspecting and integrating the entire supply chain, a certification mark creates the basis for increase food safety and well-founded trust from the consumers. Guideline production of fruit, vegetables and potatoes is aimed to avoid microbiological contamination, in particular focusing on specific hygiene rules and a microbiological monitoring.
Dr. Annette Förschler, from QS Qualität und Sicherheit Gmbh (Germany), showed the Guidelines of QS for preparation of fresh products. QS is a quality assurance scheme for fresh foodstuffs that involves all participants in the food industry – from farm to shop. By inspecting and integrating the entire supply chain, a certification mark creates the basis for increase food safety and well-founded trust from the consumers. Guideline production of fruit, vegetables and potatoes is aimed to avoid microbiological contamination, in particular focusing on specific hygiene rules and a microbiological monitoring.
Dr. David Gombas, Senior Vice President of Food Safety and Technology for United Fresh Produce Association (USA), held two seminars. The first concerned the plant and worker sanitation and the second the food safety crisis management. With the aim to avoid outbreaks linked to the consumption of fresh-cut products, public-health authorities require fresh-cut processors and commercial produce packinghouses and distributors to comply with Good Manifacturing Practices (GMPs). Dr. Gombas discussed the primary components of GMPs, what they include and how they should be implemented, with particular reference to the plant layout and design, water supply and air quality, cleaning and sanitation of food contact surfaces, pest and chemicals control, environmental monitoring, workers health and hygiene. In his second speech, Dr. Gombas reported on the food safety and situation management: especially how produce companies are expected to respond if contamination is discovered, as well as the important roles of microbiological testing, lot segregation and traceability. Fresh and fresh-cut produce are in fact vulnerable to contamination with human pathogens, possibly resulting in foodborne illnesses. The implementation of strong worker health and hygiene practices outbreaks due to human-vectored pathogens Shigella and Hepatitis A have not been linked to fresh produce in U.S. since 2003, demonstrating the value and success of those practices.
Dr. David Gombas, Senior Vice President of Food Safety and Technology for United Fresh Produce Association (USA), held two seminars. The first concerned the plant and worker sanitation and the second the food safety crisis management. With the aim to avoid outbreaks linked to the consumption of fresh-cut products, public-health authorities require fresh-cut processors and commercial produce packinghouses and distributors to comply with Good Manifacturing Practices (GMPs). Dr. Gombas discussed the primary components of GMPs, what they include and how they should be implemented, with particular reference to the plant layout and design, water supply and air quality, cleaning and sanitation of food contact surfaces, pest and chemicals control, environmental monitoring, workers health and hygiene. In his second speech, Dr. Gombas reported on the food safety and situation management: especially how produce companies are expected to respond if contamination is discovered, as well as the important roles of microbiological testing, lot segregation and traceability. Fresh and fresh-cut produce are in fact vulnerable to contamination with human pathogens, possibly resulting in foodborne illnesses. The implementation of strong worker health and hygiene practices outbreaks due to human-vectored pathogens Shigella and Hepatitis A have not been linked to fresh produce in U.S. since 2003, demonstrating the value and success of those practices.
The Course was a success both in terms of participants and in terms of quality of the information exchanged. For three days more than 80 participants, from 21 different Countries, and 15 Instructors, from leading Institutions and companies from US, Spain, Germany, and Italy, shared information on equipments, physiological changes, technology innovation, and quality and safety procedures for fresh-cut produce. A great event for state-of-the-art training, full interaction and networking.
The Course was a success both in terms of participants and in terms of quality of the information exchanged. For three days more than 80 participants, from 21 different Countries, and 15 Instructors, from leading Institutions and companies from US, Spain, Germany, and Italy, shared information on equipments, physiological changes, technology innovation, and quality and safety procedures for fresh-cut produce. A great event for state-of-the-art training, full interaction and networking.