Validation of processes thermal ISAQ platform

Sobre l'activitat

The key to the success of many companies is in having the knowledge and
of the tools that allow adaptation the thermal treatments to theirs needs and changes in systems production and market demands.
The treatment design thermal, its optimization, the record of the proceedings, the food safety and paper of the administration, there are some of the aspects that will be dealt with this day.

Català
Preu: Gratuït
19/09/2023
10:00h - 12:00h
limited seats
En línia

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Brigitte Martínez

Course coordinator

Brigitte Martinez is an Agricultural Technical Engineer (2001) from the University of Vic and the Polytechnic University of Catalonia, with a degree in Food Science and Technology from the University of Girona (2005) and an Official Master’s in Human Nutrition and Food Quality organized by the University of the Balearic Islands (2010). She specializes in the application and improvement of discontinuous thermal treatments on different food matrices, enhancing their shelf life and sensory quality. Additionally, she has worked on the application of new preservation technologies (microwaves, high pressure, and radio frequencies) to extend shelf life while improving organoleptic quality, thus obtaining new products and/or processes adapted to consumer demands. She has extensive experience in contractual research activities with companies in the food sector and in dissemination activities in the field of food technology. She is currently coordinating the International Course in Dry Cured Meat Products, “Curso internacional en tecnología de productos cárnicos” and being on the Local Organizing Committee of ICoMST 2025 (International Congress of Meat Science and Technology).

Horari

10.00 h Presentation of the day
10.10 a.m. Principles of heat preservation
11.10 a.m Validation of thermal processes
11.40 a.m ISAQ platform
11.50 a.m Questions turn
12.00 p.m Closing of the Conference

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En línia
IRTA Torre Marimon
08140 Caldes de Montbui, Barcelona
Telèfon: 93 467 40 40
Fax: 93 467 40 42
 
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