Are you looking for an update on the latest technologies for storage, packaging and handling of fruit, vegetables, flowers and potted plants? Would you like to broaden and deepen your knowledge of postharvest physiology, ripening and deterioration? Than this course is something for you. One-third of fresh horticultural products is lost during storage and distribution; often because of mismanagement and lack of knowledge of physiological processes in plants. The growing world wide demand for high quality products stresses the need for innovative postharvest technologies to secure sufficient and sustainable global market access.
The next edition will be scheduled autumn 2021.
You can already show your interest
Why follow this online course?
After successfull completion of this course, you have learned:
- The basic principles behind the factors and processes affecting postharvest quality.
- How to apply this information in your daily practice by developing strategies to maintain postharvest quality.
For whom is this online course?
This online course is designed for technical professionals responsible for quality assurance, marketing, safety, research and extension activities related to fresh horticultural products. The target audience consists of professionals active in the breeding, production, logistics, trade and retail industry with a focus on postharvest quality control.
Programme and topics
This course offers you an attractive mix of 5 live virtual class-rooms given by experts on the topic at hand and self-study including pre-recorded Weblectures by WUR and University of California experts, knowledge clips and assignments. Online you can consult our experts directly via our monitored discussion platform and interact with fellow students. Quizzes are offered throughout the course to test your knowledge. Within 32 hours this course gives participants an in-depth view on:
- Where & why food loss & waste occurs and how scalable and impactful interventions can be designed
- The latest insights in the postharvest physiology, ripening and deterioration processes in fresh horticultural products (fruit, vegetables, flowers and potted plants)
- The most important factors for measurement, evaluation and modelling of product quality and loss
- Current technologies for storage, packaging and handling
Course leaders and experts
The course leaders are Prof. dr. ir. E.J. (Ernst) Woltering, Wageningen Food & Biobased Research and Dr. J.C. (Julian) Verdonk, Wageningen University, chair group Horticulture and Product Physiology. The team of involved experts from Wageningen University & Research and UC Davis Postharvest Technology Center is stated on the flyer.
The online course Postharvest Technology will be scheduled again autumn 2021. By showing your interest, we will keep you informed about the course. Questions? Contact the programme manager Monique Tulp-Jansen.