Fresh cut produce shelf life optimization is not a fluke. Jeff Brandenburg, lead instructor for the related forthcoming workshop on fresh-cut quality and safety, provides an overview of the latest technologies and research around the optimization of quality and safety in fresh cut produce. Hear about the intersection of modified atmosphere packaging, wash water chemistry, postharvest physiology and sustainability, and the technologies that support them. Jeff also discusses many of the pitfalls and misconceptions encountered when working on optimizing shelf life, quality and safety.