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? Then this course is something for you.
One-third of fresh horticultural products are lost during storage and distribution, often because of mismanagement and lack of knowledge of physiological processes in plants. The growing worldwide demand for high-quality products stresses the need for innovative postharvest technologies to secure sufficient and sustainable global market access.
Why follow this course?
After successful 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.
"Postharvest technology is very important for us. This course helped me brush up on my knowledge and get up to date on new developments. I was very pleased with the support from the experts in this course," says Carl Kroon, General Manager of Fides Guatemala S.A., Dümmen Orange.
For whom is this course?
This course is designed for technical professionals responsible for quality assurance, marketability, 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.
Program and topics
The course offers a mix of lectures, excursions, demonstrations, and ample time for discussions and questions. Together you will explore the future challenges of:
- Where & why food loss & waste occurs and how scalable & impactful
interventions can be designed.
- Postharvest physiology, ripening, and deterioration processes in fresh
horticultural products (fruit, vegetables, flowers, and potted plants).
- The most important factors for measurement, evaluation, and modeling of product quality and loss.
- Current technologies for storage, packaging, and handling.
Course leaders and experts
The course leaders are Dr. Rob Schouten, Wageningen Food & Biobased Research, and Dr. J.C. (Julian) Verdonk, Wageningen University, chair group Horticulture and Product Physiology.
For more information:
Wageningen University & Research