The Juice Processing Course was last held in March of 2007 and will be held again on March 17 - 18th, 2010, in the Buehler Alumni Center on the UC Davis Campus. It is co-sponsored by the California League of Food Processors. Please check back in December 2009 or January 2010 for registration details.
Juice Processing Workshop - This course is designed for those industry and government professionals working in the area of juice analysis, quality, research standards and regulations. A background in Chemistry, Food Science & Technology or Food Physics/Food Engineering is useful.
Day One of the course covers the basics of Juice Processing including: juice microbiology and juice HACCP, juice extraction and processing, quality preservation and measurement, pigments and pigment preservation, regulatory overview, and juice flavor.
Day Two of the course covers advanced juice topics including: “the good, the bad, and the ugly” in juice products, juice authenticity, juice authentication, purchasing and specifications, enzymes in juice production, degradative chemistry of juice, advanced processing technologies, and the pros and cons of antioxidants.
