Following the success of the first two course editions, which were attended by 50 professionals from 20 different countries, IRTA will host the 3rd International Course in Dry Cured Meat Products. It will take place at IRTA center located in Monells (Girona), Spain, from 1st to 5th June 2015.
Dry curing is a method used since the beginning of mankind to preserve meat. Nowadays dry cured meat products, such as fermented sausages and dry-cured ham, are highly appreciated due to their sensory characteristics. Despite being traditional products, they are constantly evolving in order to meet the needs of an ever changing market and consumer trends. A thorough knowledge of the individual and combined effects of a variety of raw materials, ingredients and processing methodologies is vital in order to successfully approach these continuous challenges.
The 3rd International Course in Dry cured meat products will provide a comprehensive review of all aspects related to the manufacture of fermented sausages and dry-cured ham, including the latest developments in processing technologies and an overview of industrial trends. The course focuses especially on practical training (40% of the classes are held in the pilot plant).
The course is aimed at those working in the fields of production, R & D, quality and sales in meat companies, Research and Technological centres and companies providing services, ingredients, materials and equipment to the meat industry.
The teaching staff combines an excellent scientific-technological knowledge, acquired at IRTA or in the private sector, with a continuous experience in collaboration, training and technology transfer within the meat sector.
· More information: firstname.lastname@example.org.
· Programme in PDF format here.
· Hotels list in PDF format here.