The short course will look particularly at preservation methods that can be employed in the postharvest situation, including the cool chain, packaging, ethylene and specialist treatments. Read more Read less
The short course will also consider aspects of health promoting properties of different commodities, and the influence of storage on these properties.
Finally it will consider aspects of waste and waste management.
This course is assessed by means of a case study assignment where knowledge learned in the course will be applied by delegates to a specific relevant workplace scenario.
At a glance
- DurationTwo days
- LocationCranfield Campus
Course structureThe short course is run over 2 consecutive days. Lectures, 1-2 hours in length. Interactive sessions including discussion sessions, laboratory visits.
What you will learn
On successful completion of this module you will be able to:
- Demonstrate a conceptual awareness of the key principles of postharvest storage, with an emphasis on the changes occurring in stored communities
- Demonstrate a critical appreciation of the importance of specific preservation methods in postharvest practice, including their advantages and limitations
- Comment critically on health promoting properties of a range of products, and relate these to postharvest storage practice
- Demonstrate a conceptual awareness of the issues surrounding waste and resource mapping, and their links with future food sustainability
- Participate in the discourse on postharvest technology and the role that this stage plays in the supply of food in the modern world.
- Non-destructive technologies
- Current trends in postharvest biology and technology
- Case study - nectarines
- Fundamentals - ethylene
- Waste and resource mapping
- Group task
- Fundamentals - temperature and gaseous composition
- Health promoting properties of apples
- Postharvest clinic
- Laboratory tour
- Feedback session.
Who should attend
The short course is suitable for anyone with an interest in, or already working in postharvest technology in the food industry. These types of people are likely to be Quality Managers, Technical Managers, technical staff involved in quality control, operatives running storage facilities and laboratory staff.
This course is provided via the Agrifood Training Partnership (AFTP) - and you should apply via the following link.
Professor Leon Terry - Director of Agrifood
Dr Sandra Landahl
Dr M Carmen Alamar Gavidia
Dr Maria Anastasiadi
Accommodation options and prices
Accommodation is available at Mitchell Hall which is located on campus. All rooms are en-suite and bookings are on a half-board basis. If you would like to book accommodation for this short course at Mitchell Hall, please indicate this on the registration form and we will arrange this for you.
Alternatively, you may wish to make your own arrangements at a nearby hotel.
Location and travel
Cranfield University is situated in Bedfordshire close to the border with Buckinghamshire. The University is located almost midway between the towns of Bedford and Milton Keynes and is conveniently situated between junctions 13 and 14 of the M1.
London Luton, Stansted and Heathrow airports are 30, 90 and 90 minutes respectively by car, offering superb connections to and from just about anywhere in the world.For further location and travel details