Fresh-Cut Produce Technology – Online Course

CTCPA PEDAGOGY

LEARNING OBJECTIVES

• Identify the key steps involved in developing a line of ready-to-use plant-based products
• Identify the criteria for selecting the appropriate packaging method (packaging materials, gas atmospheres, etc.)
• Identify the challenges of the fresh-cut produce process
• List the risks (technical, microbiological, economic) associated with the processing of fresh-cut produce

TEACHING METHODS

• Active and participative pedagogy.
• Exchange of experiences and discussions.
• Presentations, slide shows, practical exercises.
• Evaluation of the course by the trainees.
• Assessment of trainee learning by questionnaire or case study.
• Provision of documentation and training materials.
• Issuance of a training certificate.