Macfrut 2016 to host European short course on fresh-cut produce
The 8th edition of the European Short-Course on “Quality and safety of fresh-cut produce'' will take…The 8th edition of the European Short-Course on “Quality and safety of fresh-cut produce'' will take place during the next Macfrut 2016, on 14-16 September 2016, at the Fiera di Rimini exhibition premises. Organized by the University of Foggia in cooperation with Macfrut and DARe-Puglia, it will also include industry organizations such as the Italian AIIPA-IV gamma.
“After the last successful editions in Berlin, Antalya, and Cardiff, we are very happy to bring the course back to Italy and we think that Macfrut is the best possible location for our event,” says Prof. Giancarlo Colelli, University of Foggia, scientific coordinator of the Course; “also this year we have put together an excellent programme of speakers including world-renowned key experts in the field of post-harvest technology and food safety.”
The program is designed for individuals from the fresh and processed fruit and vegetable industry and will be of interest for food scientists, food engineers, quality assurance personnel and new product development staff. The course also is valuable to representatives from R&D, students, institutions, food companies, and suppliers (packaging, plant materials, equipment).
“The short course represents an important addition to our list of events,” says Dr. Luigi Bianchi, Executive Manager of Macfrut “since it is aimed to the fresh-produce industry this will give our exhibitors and visitors a chance to participate in a top-level educational opportunity.”
Topics will include issues relating to pre-harvest effects on post-harvest quality, handling considerations for a range of fresh cut produce and issues of water sanitation, packaging, and layout of unit operations, including water management. Lectures will be alternated with discussion sessions in order to increase the degree of interaction among participants. In addition, networking opportunities will be increased during lunch and coffee breaks and a dedicated evening event.