What is minimally processed food and what are the challenges companies face in producing minimally processed food? Hear from industry experts on how consumer perceptions and desirability drive demand for minimally processed food, particularly fresh produce of fruits and vegetables.

Consumer trends will be addressed including important attributes such as microbiological concerns and the impact of food borne outbreaks. Supply chain best practices and initiatives for risk mitigation of microbial contamination, current field testing protocols, supplier qualification process, verification of trace-back and innovations will all be covered.

A historical background on equipment development in fresh cut processing will be provided and current issues related to batch process and examples of how to move to inline processing with reduced product transfer points will be provided such as wash of product surface, removal of cellular material, residue, foreign material, effective dewatering and reduction of bruising/mechanical damage during dumping, washing, dewatering, packaging.

You will better understand:

• What minimally processed foods mean to consumers
• How companies are meeting challenges posed by consumer demand for increased food quality
• What best practices can be implemented to maintain food safety and quality

Intended Audience:

• Product Developers
• Management 
• Sales & Marketing 
• Research Staff 
• Regulators 
• Academics
• Students

Learning Level:  Beginner, Intermediate, and Advanced

Registration:  Special End-of-Summer Rates: $95 per member site

Please note that course topics, presenters and times are subject to change without notice. International toll rates will apply to international calls.

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