{"id":58203,"date":"2018-06-22T07:42:13","date_gmt":"2018-06-22T05:42:13","guid":{"rendered":"https:\/\/www.irta.cat\/noticia\/la-sexta-edicion-del-international-course-in-dry-cured-meat-products-mantiene-el-maximo-nivel-de-satisfaccion\/"},"modified":"2024-11-06T09:28:14","modified_gmt":"2024-11-06T08:28:14","slug":"la-sexta-edicion-del-international-course-in-dry-cured-meat-products-mantiene-el-maximo-nivel-de-satisfaccion","status":"publish","type":"noticia","link":"https:\/\/www.irta.cat\/es\/noticia\/la-sexta-edicion-del-international-course-in-dry-cured-meat-products-mantiene-el-maximo-nivel-de-satisfaccion\/","title":{"rendered":"La sexta edici\u00f3n del &#8216;International Course in Dry Cured Meat Products&#8217; mantiene el m\u00e1ximo nivel de satisfacci\u00f3n"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-18277 size-large aligncenter\" src=\"https:\/\/www.irta.cat\/wp-content\/uploads\/2018\/06\/DSCN0155-scaled.jpg\" alt=\"\" width=\"667\" height=\"500\" \/><\/p>\n<ul>\n<li><strong>Toda la informaci\u00f3n de futuras ediciones la encontrar\u00e9is en la web\u00a0<a href=\"http:\/\/www.drycuredmeatcourse.com\/\">www.drycuredmeatcourse.com<\/a><\/strong><\/li>\n<\/ul>\n<p>La sexta edici\u00f3n del <em>International Course in Dry Cured Meat Products <\/em>tuvo lugar en el IRTA Monells (Girona, Catalu\u00f1a), del 28 de mayo hasta el 1 de junio de 2018. Un total de 20 profesionales de 12 pa\u00edses distintos, incluyendo el personal de los departamentos de Producci\u00f3n, Calidad, R+D y ventas de grandes industrias c\u00e1rnicas y multinacionales, participaron en este curso en ingl\u00e9s.<\/p>\n<p>El programa pon\u00eda el foco en la importancia del ejercicio pr\u00e1ctico (40% de las clases se desarrollaron en la planta piloto) y en mostrar la realidad de la industria c\u00e1rnica. El profesorado, personal del IRTA y especialistas de otras empresas, desarrollaron una revisi\u00f3n muy completa de todos aquellos aspectos relacionados con la manufactura de embutidos fermentados y jam\u00f3n curado, a\u00f1adiendo una visi\u00f3n de las \u00faltimas novedades en tecnolog\u00eda y tendencias industriales.<\/p>\n<p>M\u00e1s de treinta tipos distintos de productos c\u00e1rnicos curados fueron manufacturados durante el curso. Los participantes pudieron ver ejemplos de distintos tipos de productos y tecnolog\u00edas que se utilizan alrededor del mundo.<\/p>\n<p>El tema estrella de este a\u00f1o fue la seguridad microbiol\u00f3gica de los productos c\u00e1rnicos curados. Antes de empezar el curso, 20 tipos distintos de productos c\u00e1rnicos curados fueron elaborados en el IRTA mediante distintas estrategias para mejorar su seguridad. Los asistentes tuvieron la oportunidad de evaluar los productos finales en una de sus clases.<\/p>\n<p>A pesar de la intensidad del programa del curso (37,5 horas de clases), tambi\u00e9n hubo tiempo para actividades m\u00e1s l\u00fadicas como una visita guiada por la antigua ciudad de Girona o para disfrutar del entorno de la Costa Brava.<\/p>\n<p>La edici\u00f3n de este a\u00f1o ha mantenido el m\u00e1ximo nivel de satisfacci\u00f3n, lo que se ha visto reflejado en el hecho de que el 100% de los estudiantes ha asegurado que recomendar\u00edan el curso. Pod\u00e9is ver las declaraciones de los estudiantes, donde cuentan como aplicaran todo lo aprendido en sus compa\u00f1\u00edas, en el v\u00eddeo resumen del programa:<\/p>\n<p><center><iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/RcYRCDW0Bgs\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/center><\/p>\n","protected":false},"featured_media":21629,"template":"","categoria_noticia":[],"etiqueta_filtrar_noticia":[],"class_list":["post-58203","noticia","type-noticia","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\r\n<title>La sexta edici\u00f3n del &#039;International Course in Dry Cured Meat Products&#039; mantiene el m\u00e1ximo nivel de satisfacci\u00f3n &#187; IRTA<\/title>\r\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\r\n<link rel=\"canonical\" href=\"https:\/\/www.irta.cat\/es\/noticia\/la-sexta-edicion-del-international-course-in-dry-cured-meat-products-mantiene-el-maximo-nivel-de-satisfaccion\/\" \/>\r\n<meta property=\"og:locale\" content=\"es_ES\" \/>\r\n<meta property=\"og:type\" content=\"article\" \/>\r\n<meta property=\"og:title\" content=\"La sexta edici\u00f3n del &#039;International Course in Dry Cured Meat Products&#039; mantiene el m\u00e1ximo nivel de satisfacci\u00f3n &#187; IRTA\" \/>\r\n<meta property=\"og:description\" content=\"Toda la informaci\u00f3n de futuras ediciones la encontrar\u00e9is en la web\u00a0www.drycuredmeatcourse.com La sexta edici\u00f3n del International Course in Dry Cured Meat Products tuvo lugar en el IRTA Monells (Girona, Catalu\u00f1a), del 28 de mayo hasta el 1 de junio de 2018. Un total de 20 profesionales de 12 pa\u00edses distintos, incluyendo el personal de los [&hellip;]\" \/>\r\n<meta property=\"og:url\" content=\"https:\/\/www.irta.cat\/es\/noticia\/la-sexta-edicion-del-international-course-in-dry-cured-meat-products-mantiene-el-maximo-nivel-de-satisfaccion\/\" \/>\r\n<meta property=\"og:site_name\" content=\"IRTA\" \/>\r\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/irtacat\" \/>\r\n<meta property=\"article:modified_time\" content=\"2024-11-06T08:28:14+00:00\" \/>\r\n<meta property=\"og:image\" content=\"https:\/\/www.irta.cat\/wp-content\/uploads\/2018\/06\/DSCN0155-scaled.jpg\" \/>\r\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\r\n\t<meta property=\"og:image:height\" content=\"1440\" \/>\r\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\r\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\r\n<meta name=\"twitter:site\" content=\"@irtacat\" \/>\r\n<meta name=\"twitter:label1\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minutos\" \/>\r\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.irta.cat\\\/es\\\/noticia\\\/la-sexta-edicion-del-international-course-in-dry-cured-meat-products-mantiene-el-maximo-nivel-de-satisfaccion\\\/\",\"url\":\"https:\\\/\\\/www.irta.cat\\\/es\\\/noticia\\\/la-sexta-edicion-del-international-course-in-dry-cured-meat-products-mantiene-el-maximo-nivel-de-satisfaccion\\\/\",\"name\":\"La sexta edici\u00f3n del 'International Course in Dry Cured Meat Products' mantiene el m\u00e1ximo nivel de satisfacci\u00f3n &#187; 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