Topics
Pre-harvest factors including vertical farming affecting quality and post-cutting performances of fresh produce
Physiological responses to damage and post-cutting behavior
Minor crop use for fresh-cut processing
Quality of fresh-cut products
Lightly-processed fresh-like products
Advanced techniques to prevent browning
Product safety
Shelf-life estimation
Innovative technologies to extend shelf-life of cut products
Modified atmosphere advances and packaging solutions
Reducing environmental impact of fresh-cut products
Byproducts and waste management
Marketing and consumer science for fresh-cut products
Innovation in equipment and machinery for field operation and processing lines
Sensor-based managment of greenhouses
Sponsors
