Events Calendar

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 exercises.

• 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

• 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/extservices/ext_index.htm

• Agricultural Sciences
• Extension Service
• Food Innovation Center
• Food Science and Technology, Events*
• Horticulture
• OSU Events: Conferences / Workshops
• Small Farms