Causes and Minimization of Post-Harvest Losses Training Course

11th to 15th October 2021          Causes and Minimization of Post-Harvest Losses

15th to 19th November 2021      Causes and Minimization of Post-Harvest Losses

13th to 17th December 2021       Causes and Minimization of Post-Harvest Losses

INTRODUCTION

Foods are very prone to loss and waste. Such loss and waste does not only lead to reduced farmers’ incomes and increase consumers’ expenses but also present many negative economic and environmental challenges. While the number of food insecure population remains unacceptably high, massive quantities of food are lost due to spoilage and infestations before they can be consumed. Reducing food losses and waste is a proven way of ensuring food security. This training course is designed to shed light on causes of postharvest losses and strategies that can reduce such losses.

DURATION

5 Days

COURSE OBJECTIVES

By the end of the course, participants will be able to:

• Understand the concepts of food losses and control.
• Understand the importance of attentive harvest, packing, storage and transportation to providing quality product.
• Understand how food management practices affect post-harvest condition.
• Understand how food safety practices begin in the field and carry through harvest & post-harvest handling.
• Reduce losses (both physical and in market value) between harvest and consumption.
• Protect food safety and learn appropriate handling technology for a given produce taking into consideration the available technology of the locality or country.

COURSE OUTLINE

Module 1: Basic concepts

• Food waste
• Food loss
• Food waste and loss
• Food quality loss or waste
• Physical loss
• Economic loss

 Module 2: Causes of post-harvest losses

• Primary Causes
• Secondary Causes

Module 3: Methods of post-harvest loss and waste minimization

• Drying techniques
• Packaging and protective storage
• Refrigeration and cooling
• Use of chemicals
• Biological controls
• Canning
• Irradiation
• Freezing
• Pasteurization
• Sterile filtration

 Module 4:  Field trip

Module 5: Implications of reducing food loss and waste

• Food availability
• Food safety and security and livelihoods
• Food prices

TRAINING CUSTOMIZATION

This training can also be customized for your institution upon request. You can also have it delivered your preferred location.

For further inquiries, please contact us through Mobile: (+254 759 285 295) or Email: [email protected] 

REQUIREMENTS

Participants should be reasonably proficient in English.  During the trainings, participants should come with their own laptops.

TRAINING FEE

Cost:

In-person USD 800

Online USD 720

Registration

October in-person/online

November in-person/online

December in-person/online

Payment should be transferred to FineResults Research Services bank account one week prior to the training date and proof of payment sent to [email protected]

 ACCOMMODATION

Accommodation is arranged upon request. For reservations contact us through Mobile: (+254 759 285 295) or Email: [email protected] 

PAYMENT

Payment should be transferred to FineResults Research Limited bank before commencement of training. Send proof of payment through the email: [email protected] 

CANCELLATION POLICY

• All requests for cancellations must be received in writing.
• Changes will become effective on the date of written confirmation being received.

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