The IRTA International Course on Meat Products Technology is a consolidated course in the sector, focused on the modernization and industrialization of the meat industry.
The course offers an exhaustive review of all aspects related to the technology and quality of meat and meat products: obtaining the raw material, processing, packaging, processing technologies and industrial trends.
On this web page you can register for the courses by clicking on the "I want to register" section.
Dates: From 11/07/22 to 11/25/22
• Module 1: Technology and quality of meat and fresh meat derivatives. From 07/11/22 to 11/11/22
• Module 2: Technology of raw-cured and salted sausages. From 11/14/22 to 11/18/22
• Module 3: Technology of cooked meat products. From 11/21/22 to 11/25/22
Prices without VAT
Partially subsidized course by the FUNDAE.
The prices include lunches on school days and daily transport from Girona to the IRTA of Monells for those who previously request it.
Way to pay:
Payments will be made by bank transfer to the current account that will be provided at the time of registration confirmation.
For registration cancellations after 10/07/2022, a cancellation fee of 50% of the registration value will be charged. The organization reserves the right to cancel the course at any time prior to 11/07/2022. In case of cancellation of the course, the organization will return the registration fee.
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.