A 3-day intensive Course for food professionals including lectures, discussions and research advances on fresh-cut fruits and vegetables

LOCATION The course will take place at Fiera di Rimini, Italy, on September 14-16, during MACFRUT 2016. Schedule is designed to

cover the first part of the days (from 9:00 am to 2:30 pm), allowing free time in the afternoons for participants to visit

MACFRUT pavilions and interact with exhibiting companies.

WHO SHOULD ATTEND Designed for individuals from the fresh and processed fruit and vegetable industry and it will be of interest for food

scientists, food engineers, quality assurance personnel and new product development staff. The course also is valuable to

representatives from R&D, students, Institutions, food companies, and suppliers (packaging, plant materials, equipments).

COURSE SCHEDULE (*) DAY 1 (September 14)

Registration 08:00-09:00

Greetings 09:00-09:20

An introduction to quality and

factors affecting quality of fresh-cut

produce

09:20-09:40

Physiology and biochemistry of

fresh-cut products09:40-10:10

Treatments to maintain product

quality10:10-10:40

Coffee break 10:40-11:00

Technology of fresh-cut produce:

unit operations11:00-11:30

Fresh-cut regulatory issues in main

EU countries11:30-11:50

Impact of temperature on product

quality and storage life11:50-12:10

Spoilage and pathogenic

organisms: biology and control12:10-12:40

Coffee break 12:40- 13:00

Microbiological testing and

implications for fresh-cut products13:00-13:30

Effects of pre-harvest factors on

quality of leafy greens13.30-14.00

Discussion 14:00-14:30

DAY 2 (September 15)

Impact of modified atmospheres on

product quality and storage life 09:00-09:20

Processing plant design 09:20-09:50

Equipments for fresh-cut processing

lines 09:50-10:20

Coffee break 10:20-10:40

Plant and worker sanitation 10:40-11.00

Nutritional quality of fresh-cut

produce11:00-11:20

Preharvest management

(fertilization)11:20-11:40

Foreign body detection 11:40-12-10

Preharvest management (plant

protection) 12:10-12:30

Coffee break 12:30-12:50

Predicting quality in fresh-cut

products 12:50-13:10

Modified atmosphere packaging:

plastic film technology and selection 13:10-13:40

Insights: fresh-cut root vegetables 13:40-14:00

Discussion 14:00-14:30

DAY 3 (September 16)

Water Sanitation: use of chlorine

and alternatives09:00-09:20

Insights: leafy vegetables (including

baby leaves)09:20-09:50

Water management in fresh-cut

operations09:50-10:10

Insights: fresh-cut fruits and berries 10:10-10:40

Coffee break 10:40-11:00

Volatile impact on sensory quality of

fresh-cut produce11:00-11:30

Food safety and situation

management 11:30-11:50

Insights: specialty crops 11:50-12:10

Technologies for “cold

pasteurization”12:10-12:40

Coffee break 12:40-13:00

Logistics and distribution for fresh-

cut produce13:00-13:30

Insights: fresh-cut fruit vegetables

(including melons)13:30-13:50

Future R&D needs in fresh-cut

products 13:50-14:10

Discussion 14:10-14:30

Main Sponsors

Website: www.unifg.it/freshcut8 Info: postharvest@unifg.it

On-line registration: www.unifg.it/freshcut8

Organized by

In cooperation with

* Subject to last minute changes

Almeida D., University of Lisbon, Portugal

Amodio M.L., University of Foggia, Italy

Artés-Hernández F., Polytechnic University of Cartagena, Spain

Cisneros-Zevallos L., Texas A&M University, US

Colelli G., University of Foggia, Italy

Del Grosso M.V., Anthesia srl, Italy

Edelenbos M., Aarhus University, Denmark

Gallerani G., Mace Fruit, Italy

Gil M.I., CEBAS-CSIC, Murcia, Spain

Gorny J.R., Produce Marketing Association, US

Grazianetti S., Bonduelle Fresco, Italy

Lanini L., Università Cattolica del Sacro Cuore, Italy

Patrignani F., Università degli Studi di Bologna, Italy

Pezzoli R., Raytec Vision SpA, Italy

Rodov V., ARO Volcani Center, Israel

Turatti A., Turatti srl, Italy

ENROLLMENT

Course Coordinators

Prof. Giancarlo Colelli, Università di Foggia

Dr. Maria Luisa Amodio, Università di Foggia

Organizing Commitee

Dr. Maria Luisa Amodio, Università di Foggia

Dr. Luigi Bianchi, Cesena Fiera S.p.A.

Prof. Giancarlo Colelli, Università di Foggia

Dr. Guido Conforti, AIIPA IV Gamma

Dr. Giuliano de Seneen, Darepuglia srl

Dr. Raffaella Solfrini, Cesena Fiera S.p.A.

LIST OF INSTRUCTORS (*)

Before July 31 After August 1

Regular € 360,00 € 480,00

Student € 240,00 € 360,00

Registration fees include access to lectures, course material, coffee breaks, simultaneous translations

(English↔Italian), Course dinner, and VAT (22%).

The Course is limited to 100 participants,

registration will be handled on a first-come

first-registered basis. A limited number of

slots (20) will be available for students at

discounted prices.