OSU Department of Food Science & Technology Extension Service proudly announces the following educational opportunity.

Title: Fruit & Vegetable Processing Short Course

Date: May 13-15, 2008

Time: 8:00 am - 5:00 pm on May 13 & 14; 8:00 am - 3:30 pm on May 15

Location: 238 Wiegland Hall, OSU Campus, Corvallis, Oregon State University

Registration Fees: $485 if registered BY May 5, 2008; Late - $550 if registered AFTER May 5, 2008 (registration fee includes handouts, pilot plant project materials, and three lunches)

Short Course Objectives...
This three day short course provides attendees with concepts of basic fruit and vegetable processing technologies, quality analysis, and hands-on experience through pilot plant exercies.

Topics are modified annually based on specific interest and identified needs...

• Acidified vegetable processing - fermented, fresh and refrigerated pickles
• Jam/Jelly making
• Fruit and vegetable drying - conventional, freeze, and infused drying
• Basic food quality analysis - Brix, pH, TA, water activity, color, texture, etc.
• Methods of the measurement of phenolic and antioxidant contents

Who Should Attend?

• Personnel in production, manufacturing, engineering, and product development associated with fruit and vegetables
• Suitable for both entry level and more experienced individuals

How Do I Register?
You may register online at http://oregonstate.edu/dept/foodsci/extension_fst/

If you need more information please contact:
Debby Yacas, Deborah.yacas@oregonstate.edu, or 800.823.2357

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