Cooperative Extension Short Courses

The How to Deliver Fresh Food Quality via Advanced Processing Technologies Course was held October 26, 2010, at the Buehler Alumni Center on the UC Davis campus; the next course is not scheduled at this time. A related Advanced Process Technologies Course in 2006 was videotaped and produced in Microsoft Breeze and is available as a webcast here.

The Aseptic Processing and Packaging Course was held March 17th - 18th, 2009, in the Buehler Alumni Center on the UC Davis campus; the next course is not scheduled at this time.

The Better Process Control School (In-Person) will be held February 11-14th, 2014 in the ARC Facility Ballroom on the UC Davis campus.

The Better Process Control School Online is OPEN.

The Juice Processing Course was held in March 2007 and March 2010 in the Buehler Alumni Center on the UC Davis campus; the next course is not scheduled at this time.

The Methods of Measuring Quality: Color, Texture and Flavor Course was held in April & May 2007; the next course is scheduled to be held in the Fall of 2012 as a 3-day course.

The Principles of Freezing and Frozen Food Processing Course was held in October 2007; the next course is not scheduled at this time.

The Thermal Processing Short Courses are courses held at other institutions; dates vary.

The Tomato Processing School was held on January 30, 2012, in conjuction wth the 2012 CLFP Expo and Showcase of Processed Foods. (Click on the Tomato Processing School link for more information about the 2012 CLFP Expo & Showcase.) The next Tomato Processing School will be held February 18th, 2014.

The Tomato Research Day was held January 13, 2010, in the Robert Mondavi Institute's Sensory Theater. The next Tomato Research Day is not scheduled at this time.