The Science, Technology and Practical Art Behind Fresh-Cut Quality and Safety

The Produce Quality Training is a two-day workshop that details the science and engineering of fresh-cut produce quality programs, what components should be considered, and its impact on product shelf-life. The workshop is coordinated by IFPA and designed and led by industry and academic subject matter experts:

  • Jeffrey S. Brandenburg, President and CEO, The Q Fresh Lab and the JSB Group
  • Dr. Jeff Brecht, Research Foundation Professor, University of Florida
  • Dr. Trevor Suslow, Consultant, T & K Suslow Consulting LLC

Join us for a training that provides an overview of the latest technologies and research around the optimization of quality and safety in fresh cut produce.

Attendees will learn about the intersection of modified atmosphere packaging, wash water chemistry, postharvest physiology and sustainability, and the technologies that support them. This workshop will also cover the pitfalls and misconceptions encountered when working on optimizing shelf life, quality and safety.

Dates: Tuesday, April 23 - Wednesday, April 24, 2024


Hazel Technologies
320 N Sangamon St. STE 400
Chicago, IL 60607 USA

Registration Rates:

  • IFPA Member: US$795
  • IFPA Member 3+ registrants: US$695
  • Non-Member: US$995

Deadline to apply: April 19

Register Now


Agenda Day 1:

  • Introduction - Fresh-Cut Products: The Science and Quality and Safety Program
  • Temperature Management: Cooling, Storage, Transportation and Cold Chain Management
  • Review of Fresh-Cut Physiology
  • Fresh Cut Microbiology 101
  • Physical Tissue Deterioration (Browning, Softening, Translucency & Juice Leakage)
  • Working Lunch Demonstration: Impact of Temperature and Packaging on Quality of Fresh-Cut Products
  • Preharvest Factors Affecting Fresh-Cut Quality
  • Managing Wash-water Quality
  • Modified Atmospheres: Benefits and Risks to Fresh-Cut Produce
  • Day 1 Recap and Q&A

Agenda Day 2

  • Review Day 1 Demonstration
  • Commodity Review (specific examples subject to change)
    • Vegetables: Lettuce, Leafy greens, Green beans, Summer squash, Broccoli, Cauliflower, Carrots, Peppers
    • Fruits: Apples, Kiwifruit, Mango, Melons, Papaya, Peach, Berries, Citrus, Grapes, Pineapple, Strawberry, Tomato
  • New Packaging Concepts/Sustainability
  • Review, Q&A and Wrap-Up

Register Now

Sponsored by

Hazel Technologies logo


Alison Saltzmann

Food Safety Support Coordinator


Related Resources