Short-course âApericenaâ 18:00-19:30. DAY 3 (September 16). Predicting quality in fresh-cut products Amodio 09:00-09
Schedule Topics
DAY 1 (September 14) Registration Greetings An introduction to quality and factors affecting quality of fresh-cut produce Physiology and biochemistry of fresh-cut products Treatments to maintain product quality Coffee break Technology of fresh-cut produce: unit operations Spoilage and pathogenic organisms: biology and control Fresh-cut regulatory issues in main EU countries Water Sanitation: use of chlorine and alternatives Coffee break Volatile impact on sensory quality of fresh-cut produce Effects of pre-harvest factors on quality of leafy greens Discussion
Instructor
Timetable
Staff
09:00-10:00 10:00-10:20 10:20-10:40 10:40-11:10 11:10-11:40 11:40-12:00 12:00-12:30 12:30-13:00 13:00-13:20 13:20-13:40 13:40- 14:00 14:00-14:30 14:30-15:00 15:00-15:30
Colelli Almeida Rodov Artés-Hernández Patrignani Galbiati Patrignani Edelenbos Gil CISNEROS-ZEVALLOS
DAY 2 (September 15) Impact of temperature on product quality and storage life Processing plant design Equipments for fresh-cut processing lines Coffee break Plant and worker sanitation Nutritional quality of fresh-cut produce From the field: common practices of fertilization Foreign body detection From the field: common practices of plant protection Coffee break and group photo Impact of modified atmospheres on product quality and storage life Modified atmosphere packaging: plastic film technology and selection Handling and processing considerations: fresh-cut root vegetables Discussion Short-course “Apericena”
Almeida Artés-Hernández Zella Gorny Cisneros-Zevallos Del Grosso Pezzoli Del Grosso Rodov Cisneros-Zevallos Edelenbos GORNY
09:00-09:20 09:20-09:50 09:50-10:20 10:20-10:40 10:40-11:00 11:00-11:20 11:20-11:40 11:40-12:10 12:10-12:30 12:30-12:50 12:50-13:10 13:10-13:40 13:40-14:00 14:00-14:30 18:00-19:30
DAY 3 (September 16) Predicting quality in fresh-cut products What testing can and can’t do for you Water management in fresh-cut operations Handling and processing considerations: fresh-cut fruits and berries Coffee break Handling and processing considerations: leafy vegetables (including baby leaves) Food safety and situation management Handling and processing considerations: specialty crops Technologies for “cold pasteurization” Coffee break Logistics and distribution for fresh-cut produce Handling and processing considerations: fresh-cut fruit vegetables (including melons) Future R&D needs in fresh-cut products Discussion
List of Intructors
Prof. D. Almeida, University of Lisbon, Portugal Dr. M.L. Amodio, University of Foggia, Italy Prof. F. Artés-Hernández, Polytechnic University of Cartagena, Spain Prof. L. Cisneros-Zevallos, Texas A&M University, USA Prof. G. Colelli, University of Foggia, Italy Dr. M. V. Del Grosso, Ass. Antesia, Italy Prof. M. Edelenbos, Aarhus University, Denmark Dr. G. Gallerani, Macè srl, Italy
Amodio Gorny Gil Gallerani Gil Gorny Colelli Gallerani Lanini Rodov Multi speakers COLELLI
09:00-09:20 09:20-09:50 09:50-10:10 10:10-10:40 10:40-11:00 11:00-11:30 11:30-11:50 11:50-12:10 12:10-12:40 12:40-13:00 13:00-13:30 13:30-13:50 13:50-14:10 14:10-14:30
Dr. M.I. Gil, CEBAS-CSIC, Murcia, Spain Dr. J.R. Gorny, Produce Marketing Association, USA Dr. P. Galbiati, Bonduelle Fresco Italia, Italy Prof. L. Lanini, Università Cattolica del Sacro Cuore, Italy Dr. F. Patrignani, Università degli Studi di Bologna, Italy Dr. R. Pezzoli, Raytec Vision SpA, Italy Dr. V. Rodov, ARO Volcani Center, Israel Dr. F. Zella, Turatti srl, Italy
