fruits and vegetables course
Gain expertise in managing fruits and vegetables from harvest to sale. The course covers postharvest physiology, cold chain logistics, storage optimisation, receiving protocols, quality assurance, food safety standards, merchandising strategies, and waste reduction methods to ensure fresher produce, reduced losses, and increased business profitability in agriculture.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course provides practical guidance on maintaining fresh produce quality, covering postharvest handling, optimal storage, cold chain management, receiving procedures, quality inspections, documentation, display techniques, food safety, inventory control, and waste minimisation to enhance profitability and customer satisfaction.
Elevify advantages
Develop skills
- Implement postharvest quality controls using physiology principles to minimise spoilage swiftly.
- Optimise cold chain and storage by controlling temperature, humidity, and packaging for maximum freshness.
- Conduct thorough receiving inspections, accurate documentation, and proper rejection handling.
- Manage inventory effectively through stock rotation, shrinkage tracking, and surplus repurposing.
- Apply food safety practices and create appealing, sales-oriented merchandising displays.
Suggested summary
Before starting, you can change the chapters and workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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