fruits and vegetables course
Gain expertise in produce management from harvest to retail. The course covers postharvest physiology, cold chain logistics, storage optimisation, receiving protocols, quality assurance, food safety standards, merchandising practices, and waste reduction methods to ensure fruits and vegetables remain fresh, safe, and profitable in your agribusiness operations.

from 4 to 360h flexible workload
certificate valid 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, labelling, food safety compliance, inventory management, and waste minimisation strategies to enhance profitability and customer confidence.
Elevify advantages
Develop skills
- Postharvest quality control: implement physiology principles to reduce spoilage effectively.
- Cold chain and storage: establish optimal temperature, humidity, and packaging for produce.
- Receiving and documentation: conduct inspections, record batches, and manage rejects properly.
- Inventory and waste reduction: monitor losses, rotate stock, and utilise surplus efficiently.
- Food safety and merchandising: maintain safe, appealing displays that drive sales.
Suggested summary
Before starting, you can change the chapters and the 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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Course in PDF