On-campus
Fresh Food Quality: Hands-on Experiments with Postharvest Technology
Do you want to become an expert in the subtleties of making sure that fresh food stays at optimal quality from the time of harvest to the customer’s plate? Look no further. In this course, you’ll gain a thorough understanding of the science, postharvest technology, and best practices that support fresh food quality, giving you the knowledge and abilities you need in this vital industry.
You’ll discover the global landscape of fresh produce quality and learn to navigate sustainability goals while maintaining outstanding product quality. Join us today and begin your journey to mastering Fresh Food Quality!
Target audience
This course is designed for professionals across the agriculture, food supply, and quality assurance & surveying sectors. It's your ticket to becoming an expert in the subtleties of making sure that fresh produce stays at optimal quality from the time of harvest to the customer's plate.
This programme is especially suited if you are technical professional and play a key role in ensuring the quality, safety, and marketability of fruit and vegetables. Whether you're involved in research, postharvest technology, extension activities, or quality assurance, our programme will equip you with the latest knowledge and techniques to excel in your field.
Learning outcomes
After successful completion of this programme, you will be able to:
- Explain the general principles behind the factors and processes affecting fresh food quality with fresh produce (fruits and vegetables) as focal point.
- Master quality in your fresh produce business by applying this information in your daily practice with hands-on experiments, workarounds and strategies.
Programme
This comprehensive and tailored programme has a focus on advanced techniques, providing hands-on-experiments, and the chance to network with industry peers and experts. The programme includes a field trip. You will gain in-depth knowledge and establish yourself as an expert in the field of:
- Where and why food loss and waste occurs and how to design interventions;
- Postharvest physiology, ripening and deterioration processes;
- Important factors for measurement, evaluation and modeling of product quality and loss;
- Current technologies for storage, transport, packaging and handling of perishables.
As part of the course, you will work in groups on hands-on experiments guided by experts from Wageningen University & Research. Please download the flyer for the full programme.
You can combine this course with our upfront Refrigerated Transport Technology course on 10 June 2024.
Certification
After completing the programme, you are awarded with a certificate.
Coordinated by
Register
Join this course now or find out more first.
The potential gains within the postharvest chain are enormous, both in terms of money and mouths fed. Not only is it much easier to reduce, say, 5% of crops lost, than it is to increase crop yields by 5%. It’s much cheaper!