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.
You can still register to join this online course. However, to ensure your participation it is required to pay on short notice. After registration you get the information to do so. Questions ? Send an email to firstname.lastname@example.org
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
For an overview of the covered topics in the course, download the flyer.
The live kick-off session is on Tuesday 20 April 2021, from then onwards you have access to the learning materials. On 4 more dates (Friday 30 April, Tuesday 18 May, Tuesday 25 May and Tuesday 1 June) live Q&A sessions with our experts are scheduled. These virtual classrooms last appr. 90 minutes, are recorded and can be watched later. For times and technical aspects, 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.
You can or . Questions? Contact the programme manager Monique Tulp-Jansen.