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.
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 live online sessions and self-study.
The live online sessions are with experts and other students. The self-study is build up with pre-recorded presentations, readings, quizzes and assignments. Throughout the course you can interact on the learning platform directly with other students and experts via a discussion forum. Together you will explore the future challenges of:
- 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
During the course 5 live sessions are scheduled:
- General live kick-off with course leaders on Tuesday 5 April, from then onwards you have access to all the learning materials.
- Live Q&A sessions with experts on 12 and 26 April and 17 and 31 May 2022.
All joined sessions start at 12.00 (CEST / UTC+2) and last up to 2 hours. The sessions are recorded and can be watched later.
We highly recommend you to follow the general class outline and attend all live sessions to get the most out of your learning experience.
For a full overview of the schedule, topics and speakers download the flyer.
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.