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Second International Course in Dry Cured Meat Products

10 June 2014

SPAIN - Manufacturing technology and systems for cold meats and hams was central to the theme of the second International Course in Dry Cured Meat Products.

Nineteen professionals from 14 firms and 11 countries attended the course, which was given in English, in the IRTA Monells centre (Gerona) between 19 – 23 May.

Among the attendees were representatives of Production, Quality, R&D, and Sales departments from meat companies and related firms (services and ingredients), including small-and-medium-sized companies and large companies.

The course had a highly practical approach (40 per cent of the classes were carried out in the pilot plant) and the direction of the theoretical classes focused on the reality of the companies.

The team of professors, made up by researchers and personnel from IRTA, as well as by specialists from the companies of the sector, provided an exhaustive review of all the aspects related with the manufacturing technology for cold meat and cured hams, including the latest advances in processing technology and a general vision of the industrial trends.

The high attendance and the appreciation given by the students of this second edition of the International Course in Dry Cured Meat Products opens the doors to a third edition to be held next year at around the same time of the year.

TheMeatSite News Desk

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