Akdeniz Üniversitesi


23-25 October 2013

Akdeniz University

Antalya, Turkey

Fresh-cut produce are getting very popular and rapidly growing food segment of interest for growers, processors, retailers and consumers all over the world. In recent years, despite the consumer demand for fresh fruit and vegetables stable in Europe, the fresh-cut produce industry reported a constant growth in terms of quantity and turnover. Today, the fresh-cut industry is expanding faster than any other segment of the fruit and vegetable market and the fresh-cut segment supplies both the food service industry and retail outlets, expanding to new markets around the world

Fresh-cut produces are more perishable than the intact products: although remaining in a fresh state, if they are properly handling during processing operations. The ultimate potential postharvest quality and shelf-life of fresh product is determined before harvest. Proper handling, the use of effective sanitizers, optimal storage temperature and packaging reduce the rapid degradation of fresh-cut product. Efficient pre-harvest cultivation and postharvest processing can contribute to 'the taste and nutritional value of the fresh-cut products.

This course will provide an overview of many issues on the production, processing, packaging, distribution and quality assurance of fresh-cut products. Participants gain working knowledge of established and new procedures for fresh-cut products through topic-related sessions. During the 3-days course all fundamental topics of fresh-cut production will be covered, including technological aspects and all related issues before and after cutting.

The course is organized by the Department of Horticulture, University of Akdeniz (Turkey) with cooperation of the Dept. PRIME of the University of Foggia (Italy).

We look forward to seeing you in Antalya to attend the course.

Mustafa Erkan & Giancarlo Colelli


Course Coordinators

Course Topics:

1. Fresh-cut produce: Introduction and definition

2. Pre and postharvest factors affecting quality of fresh-cut produce

3. Physiology and biochemistry of fresh-cut produce

4. Nutritional quality and health benefits of fresh-cut produce

5. Equipments for fresh-cut processing

6. Modified atmosphere storage and new packaging developments of fresh-cut product

7. Postharvest treatments to maintain produce quality of fresh-cut

8. Sensory quality of fresh-cut produce

9. Fresh-cut regulatory issues

10. Foreign body removal

11. Marketing trends for fresh-cut produce

12. Spoilage, implications, sanitation and microbiological testing for fresh-cut produce

13. Production considerations for vegetables

14. Production considerations for fruit

15. Production considerations for citrus

16. Pomegranate aril extraction

17. Future tendency and innovation

Sayfa Özeti: 6th European Short-Course on Fresh-Cut Produce Processing

Sayfa Açıklaması: 6th European short-course on fresh-cut produce processing: nutritional quality & health benefits

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