Dry cured meat products, such as fermented sausages and dry-cured ham, are highly appreciated due to their organoleptic 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 the variety of raw materials, ingredients and processing methodologies is vital in order to successfully meet market and consumer requirements.
The International Course in Dry Cured Meat Products provides 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.
This annual course, attended by professionals all over the world, places an important emphasis on practical training, and 40 % of the classes are held in the pilot plant.
The International Course in Dry Cured Meat Products provides a unique opportunity to share experiences among professionals from all over the world, create networking and establish new business and commercial relationships.
Every year, one of the course topics is chosen for in-depth discussion. In 2023 the highlighted topic is: On the way to cleaner labels.
The 9th International Course in Dry Cured Meat Products, which in the past editions has been attended by professionals from 30 different countries, is addressed to professionals working in the fields of production, R & D, quality & marketing and sales of the meat industry and related sectors.
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Course coordinator International Course in Meat Products Technology
Grau Matas Ferrer, Bachelor of Technology and Food Management. Since 2010, it has been part of the IRTA Food Quality and Technology Program (IRTA). Its functions are framed in research projects, contracts, training and technical advice to companies in the improvement and development of products and in the technology of processes in analogous meat products, meat (fresh, cooked and cured) and liquids (milk, vegetable smoothies , juices, creams, ...). He is part of the panel of IRTA tasters trained for the sensory evaluation and/or characterization of food products. He has carried out coordination tasks for the IRTA pilot plants (equipment, quality (RSIPAC / RGSEAA, ...) as well as coordinating the International Course in Meat Products Technology and the International Course in Dry cured Meat Products.