1. T. Ağar (Çukurova University, Turkey)
2. F. Artes – Hernandes (Technical University of Cartagena, Spain)
3. F. Artes - Calero (Technical University of Cartagena, Spain)
4. M. Cantwell (University of California, USA)
5. L. Cisneros (Texas A&M University USA)
6. G. Collelli (University of Foggia,  Italy)
7. M. Erkan (Akdeniz University, Turkey)
8. A. Galili (Juran, Israel)
9. D. Gombas (UFPA, USA)
10. E. Mitcham (University of California, USA)
11. M.T. Sánchez (University of Cordoba, Spain)
12. G.  Simonelli (RAYTEC, Italy)
13. A. Turatti (Turatti Srl, Italy)
14. E. Yahia (FAO, Egypt)

Antalya, is a city embracing the sun, the lush green of the surrounding landscape and the clear blue waters of the Mediterranean. With its long summers and mild winters, its endless beaches, the vast orange groves which perfume the air, the abundant green of the Taurus Mountains stretching down to the sea and the breath-taking splendor of ancient Greek, Roman and Seljuk remains. Antalya is one of the world's most visited and attractive holiday resorts.

This Course is addressed to students, researchers, academics and professionals from the Universities, Research Institute, fresh and processed fruit and vegetable industries and will be of interest to horticulturists, food engineers, food scientists, and quality assurance personnel and new product development staff. The Course is also valuable to representatives from agro food research Institutions, food industries, catering trade, storage, packaging and ingredient suppliers.