Course overview

The Modern Post Harvest Technology five day short course focuses on the impact of modern post harvest technologies on food quality and safety. Based at Cranfield University, the course has been developed for professionals working in the fresh produce sector who have an interest in furthering their knowledge of post harvest technologies.

This short course in Modern Post harvest Technologies has been produced by working with the UK’s leading experts in post harvest issues.

Learning outcomes

By the end of the Modern Post Harvest Technology course participants will be able to:

  • Demonstrate a conceptual awareness of the fundamentals of post harvest physiology, with particular emphasis on the impact of physiological factors on later stages in the supply chain.
  • Demonstrate a critical appreciation of the key preservation methods including their advantages and limitations.
  • Be aware of the most important post harvest diseases and their impact on raw materials and foods.
  • Comment critically on control methods used for post harvest diseases.
  • Demonstrate a conceptual understanding of quality control issues in the post harvest situation, including theoretical fundamentals.
  • Participate in the discourse on post harvest technology and the role that this stage plays in the supply of food in the modern world.
  • Develop a strategy for assessing quality in fresh produce.
  • Demonstrate an ability to critically evaluate scientific publications in the relevant disciplines.
Additional Course Information

Areas covered on the Modern Post Harvest Technology course will include:

  • Fundamentals of post harvest physiology; pre-harvest factors, biochemistry, ripening.
  • Preservation methods; cool chain, packaging, ethylene, specialist treatments.
  • Post harvest diseases; physiology, pathology, principles of disease control.
  • Quality control; biochemical changes, assessment methods.
  • Case studies

This course brings to participants an understanding of the various diseases and strategies available to processors and suppliers of fresh produce in ensuring that fresh produce reaches consumers in the best possible quality and shelf life.

The course is assessed through a case-study that relates the knowledge obtained in the course to a relevant workplace scenario, which is mutually agreed upon after detailed consultation with the course tutor.


Key facts

Course Dates
Short Course – 5 Day.
Entry Requirements
Graduate level or experienced within the fresh produce industry.
IFST Membership
Your course enrolment also entitles you to one year of free membership to the IFST (Institute of Food, Science and Technology).
Course Provider
Cranfield University
Course Arrangements
Full joining instructions will be confirmed by the course provider.
Course Location
Cranfield University
Mixed Cohort
My AFTP training course has given me greater confidence day-to-day and more insight into the impact of new techniques and technologies.
Andy Russell - Fresh Produce Technologist, Bakkavor

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