Valorization of milk and cheese whey, through innovation
In this day, different speakers will present different innovations in the field of milk and cheese whey valorization, which have been developed both in Catalonia and internationally (the first talks will be in English). How to control milk processing with the application of light sensors, how to convert milk and whey into a powdered ingredient, using 30% less energy and investment costs, how to valorize whey proteins, or make new products, such as fermented beverages. Finally, a project that has developed cheese with a sausage format (fuet) will also be included.
Projects funded through Operation 16.01.01 (cooperation for innovation) of the RDP of Catalunya 2014-2022.
This conference will be held in person and online. Those who follow the conference online will receive, the day before the conference, the link to access the virtual classroom from where they can follow it.
XX International course on meat products technology
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.
Cancellation: 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.
Optimization of the beef maturation system
Dry ripening offers a very good opportunity to gastronomically enhance beef.
The GO-MADURACIÓ operational group has made it possible to optimize the process for producing matured meat, proposing improvements in performance between the different participating companies. The day aims to explain the protocols that have been defined in the project, from the initial selection of the animals to the control and completion of the maturation process.
The day will end with a tasting of dry ripened meat obtained following the protocols optimized in the operating group.
Waste reduction, reuse and recovery of fruit and vegetable products.
Orientative date of the day.
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Obtaining pigments and functional proteins from co-products of the meat industry
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Postharvest reference technical conference 2022
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Application of alternative protein sources in the agri-food sector
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Bioeconomy conference
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Ingrid Aguiló-Aguayo
Ingrid Aguiló-Aguayo. Researcher Ramón y Cajal from the Institute for Agri-Food Research and Technology (IRTA) of the IRTA Post-Harvest Program, based at the Fruitcentre in Lleida. Her main line of research is based on Innovation in transformation processes for the development of high quality plant products. It focuses its activity on the improvement of technological processes, strategies for the recovery of surpluses from primary production and the use of by-products, the development of innovative plant products with high added value and the exploration of alternative protein sources. He has participated and / or directed several competitive projects at European and national level, as well as various private contracts with companies in the sector. He has a large number of publications in scientific and popular journals and has participated in various transfer activities in the field of processed fruits and vegetables.
