Wageningen University organizes a course on post-production technology.

Looking for an update on the latest technologies for storage, packaging and handling of fruits, vegetables, flowers and herbs? Want to broaden and deepen your knowledge of postharvest physiology, ripening and spoilage? Then this course is something for you.

A third of fresh vegetable products are lost during storage and distribution, often due to poor management and lack of knowledge about physiological processes in plants. The growing international demand for high-quality products emphasizes the need for new post-production technologies to ensure adequate and sustainable global market access.

Register directly or download the flyer.

Why take this course?
After successfully completing this course, you will have learned:

  • The fundamental principles behind the factors and processes that affect post-production quality.
  • How to apply this information in your daily practice by developing strategies to maintain post production quality.

“Post-production technology is very important for us. This course helped me to understand my knowledge and find new developments. I was very pleased with the support of professionals in this course,” said Carl Krone, general manager of Fides. Guatemala SA, Dumen Orange

Who is this course for?
This course is designed for technical professionals responsible for quality assurance, marketability, safety, research and extension activities related to fresh fruit and vegetable products. The target audience includes active professionals
Agriculture, production, logistics, trade and retail industry with a focus on post-production quality control.

Program and topics
The course offers a mix of lectures, excursions, demonstrations and plenty of time for discussion and questions. Together you will explore these future challenges:

  • Where and why food waste and wastage occurs and how scalable and impactful it is.
    Interventions can be designed.
  • Postharvest Physiology, Ripening and Degradation Processes in New
    Vegetable products (fruits, vegetables, flowers and herbs).
  • The most important factors in measuring, evaluating and modeling product quality and loss.
  • Current technologies for storage, packaging and handling.

Course leaders and experts
The course leaders are Dr. Rob Schouten, Wageningen Food & Biobased Research, and Dr. Jesse (Julian) Verdonck, Wageningen University, Chair Group Horticulture and Production Physiology.

For more information:
Wageningen University & Research
www.wur.nl

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