Based at a city-centre location in Cardiff, the capital city of Wales, this Short Course will provide an overview of the state of the art in handling fresh-cut produce, aimed at both the industry and scientific community. The course will comprise a series of seminars from leading scientists in this field and excellent networking opportunities. Including results from our EU QUAFETY project, we will cover:

  • Factors affecting quality of fresh-cut produce
  • Development of markers for predicting and monitoring shelf-life
  • New equipment of relevance to testing and processing
  • Control and testing for microbial contamination to guarantee safety
  • Handling considerations for both fruits and salads

Organised by:

Dr Hilary J Rogers (Cardiff University)
Dr Leon Terry (Cranfield University)
Dr Carol Wagstaff (University of Reading)
Prof Giancarlo Colelli (University of Foggia)




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The Short course is supported by Quafety: Comprehensive Approach to Enhance Quality and Safety of Ready to Eat Fresh Products. This project has received funding from the European Union’s Seventh Framework Programme for research, technological development and demonstration.