Scientific Program
Program Agenda

Program current as of July 8, 2019.


Keynote Sessions
Invited Lecture Oral Presentations
Concurrent Short Orals

 

Monday, August 12, 2019

2:00 PM - 10:00 PM  Registration Open

Tuesday, August 13, 2019

7:00 AM - 7:00 PM Registration Open
8:00 AM - 8:30 AM

Welcome by Qingguo Wang, Dongsheng Gao, Yunbo Luo and Xuguang Qiao

8:30 AM - 9:15 AM

The Physiological Basis of Fresh-cut Fruit and Vegetable Differences

        Jeffrey K. Brecht, University of Florida (USA)

9:15 AM -10:00AM

Research Update: Wounding Signal and Bioactive Compounds in Fresh-cut Produce
        Luis Cisneros-Zevallos, Texas A&M University (USA)

10:00 AM - 10:30 AM Break (Group Photo)
10:30 AM - 11:15 AM 

Responses of Plants to Damage Mediated by Proteases, Signaling Peptides and Calcium Signaling
        Simon Stael, VIB-UGent Center for Plant Systems Biology (Belgium)

11:15 AM - 12:00 PM

Transcriptional Profile Changes and Quality Maintenance of Fresh-cut Produce
        Antonio Ferrante, University of Milan (Italy)

12:00 PM - 2:00 PM Lunch
2:00 PM - 2:45 PM Management of Preharvest and Postharvest Factors Related to Quality and Safety Aspects of Leafy Vegetables
        Maria Isabel Gil, CEBAS-CSIS, Campus Universitario de Espinardo, Murcia (Spain)
2:45 PM - 3:30 PM Browning of Fresh-cut Produce: Influencing Factors and Control Technology
        Qingguo Wang, Shandong Agricultural University (China)
3:30 PM - 3:45 PM Break
3:45 PM - 4:05 PM Current Technical Issues and Its Specific Requirement of Chinese Fresh-cut Industry
        Xiaoyan Zhao, Beijing Academy of Agriculture and Forestry Sciences (China)
4:05 PM - 4:25 PM Specific Requirement of Fruit and Vegetable Cutting for Chinese Cuisine and Chinese Cutting Technique
        Maoshan Wang, Jinan University (China)
4:25 PM - 4:55 PM Effects of Physical and Chemical Treatments on the Quality of Fresh-cut Fruits and Vegetables
        Peng Jin, Nanjing Agricultural University, (China)
4:55 PM - 5:15 PM ɤ-Aminobutyric Acid (Gaba) Concentrations in Relation to Antioxidants in Fresh-cut Fruits and Vegetables
        Christopher Watkins, Cornell University (USA)
5:15 PM - 5:40 PM The Process, Mechanism and Influence Factors on Wound-healing of Fresh-cut Potato Tubers
        Yang Bi, Gansu Agricultural University (China)
5:40 PM - 6:00 PM Quality Maintenance of Fresh-cut Produce by Bio-sourced Extract
        Xia Liu, Tianjin University of Science and Technology (China)

Wednesday, August 14, 2019

7:30 AM - 12:00 PM Registration Open
8:00 AM - 8:45 AM New Packaging Materials for Fresh-cut Produce
        Eva Almenar, Michigan State University (USA)
8:45 AM - 9:30 AM Sensory Properties, Nutrients, and Shelf-life of Fresh and Fresh-cut Produce as Influenced by Effective Food Safety Intervention Technologies
        Xuetong Fan, USDA-ARS (USA)
9:30 AM - 9:45 AM Break
9:45 AM - 10:30 AM Nutritional Quality of Fresh-cut Produce
        Carol Wagstaff, University of Reading (UK)
10:30 AM - 11:00 AM Ensuring the Safety of Fresh-cut Produce Using Electrolyzed Oxidizing Water
        Yen-Con Hung, University of Georgia (USA)
11:00 AM - 11:35 AM Innovation and Application of Fresh-cut Facility and Production Line
        Rudi Groppe, Heinzen Manufacturing international (USA)
11:35 AM - 12:00 PM Natural Phenolic Antimicrobials for Preserving Quality and Safety of Ready-to-eat Fruit and Vegetable Products Through Nanotechnological and Microencapsulation Approaches
        Victor Rodov, Agricultural Research Organization (ARO) – The Volcani Center (Israel)
12:00 PM - 2:00 PM Lunch
2:00 PM - 2:45 PM Flavor Maintenance and Microbial Control of Fresh-cut Produce
        Lihua Fan, Agriculture and Agri-Food Canada (Canada)
2:45 PM - 3:30 PM Novel Approaches to Predict Past and Future History of Fresh-cut Fruits and Vegetables
        Giancarlo Colelli, University of Foggia (Italy)
3:30 PM - 3:45 PM Break
3:45 PM - 4:30 PM Value-added Utilization of Byproducts From Fruit and Vegetable Processing
        Xiaojun Liao, China Agricultural University (China)
4:30 PM - 5:00 PM Value-added Compounds Processed From By-products or Waste of Produce
        Changmou Xu, University of Nebraska-Lincoln, (USA)
5:00 PM - 5:20 PM Influence of Gas Composition on Quality of Fresh-cut Produce and Gas Controlling Techniques in Packages
        Maxence Paillart,Wageningen University (Netherlands)
5:20 PM - 5:40 PM Development and Application of MAP Bags and 1-MCP Product to Maintain the Quality of Fresh-cut Produce
        Lin Wang, Shandong Yingyangyuan Food Biotechnology Company, Limited (China)
5:40 PM - 6:00 PM ISHS Business Meeting
6:30 PM - 8:30 PM Gala Dinner with period entertainment

Thursday, August 15, 2019

7:30 AM - 12:00 PM Registration Open
8:00 AM - 8:20 AM  Development of Fresh-cut Vegetable Industry in China
        Zhaoyang Xiang, Huazhong Agricultural University (China)
8:20 AM - 8:50 AM Overview of New Fresh-cut Produce in the Past Ten Years and Future Development Directions in United States
        Drew McDonald,  Taylor Farms (USA)
8:50 AM - 9:10 AM Biofortification with Micronutrients to Enhance the Nutrition of Fresh-cut Produce
        Xiaoqing Xie, University of Nebraska-Lincoln (USA)
9:10 AM - 9:30 AM Handling and Processing of Fresh-cut Leafy Vegetable
        Shufang Zheng, Beijing Academy of Agriculture and Forestry Sciences(China)
9:30 AM - 9:50 AM Explanation of Laws and Regulations on Fresh-cut Fruits and Vegetables
        Xiangning Chen, Beijing University of Agriculture (China)
9:50 AM -10:00 AM Break
10:00 AM - 12:00 PM Concurrent Short Orals: Session 1 and 2 click here to read
12:00 PM - 2:00 PM Lunch
2:00 PM - 3:45 PM Short Orals: Session 3 click here to read
3:00 PM - 3:45 PM Industry – Academia Research Panel
3:50 PM – 4:20 PM Closing Ceremonies
4:20 PM - 5:35 PM Campus Tour of Shandong Agricultural University

Friday,August 16, 2019

Allday Optional Technical Tour

Saturday,August 17, 2019

Allday Optional Technical Tour