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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
Every year, one of the course topics is chosen for in-depth discussion. In 2022 the highlighted topic is: On the way to cleaner labels.<\/p>\n\n\n\n
Who should attend
The 8th 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.<\/p>\n","protected":false},"featured_media":12398,"template":"","categories":[1098,1100,1097,1099],"tags":[],"objectius_estrategics":[],"ods":[],"programa_irta":[1517],"trainings":[],"class_list":["post-12392","activitats","type-activitats","status-publish","has-post-thumbnail","hentry","category-industries-agroalimentaries-en","category-agri-food-technology","category-consumers-and-food","category-security-conservation","programa_irta-i1-agri-food-industries"],"acf":{"codi":"","data":"30\/05\/2022","data_fi":"03\/06\/2022","horari":"09:00h - 17:00h","idioma":"English","original_language":"en","preu":"1.650\u20ac \/\/ 1.485\u20ac (registration before 30th April) ","places":"-1","ciutat":"Monells","lloc_de_realitzacio":"
Direction:
\nFinca Camps i Armet<\/p>\n
17121 Monells<\/p>\n
<\/p>\n","ubicacio":{"address":"IRTA Monells (edifici A), Monells, Espanya","lat":41.9788156,"lng":2.9980389,"zoom":14,"place_id":"ChIJgzqrver7uhIRVSL-ifK5IHY","name":"IRTA Monells (edifici A)","city":"Monells","state":"Catalu\u00f1a","state_short":"CT","post_code":"17121","country":"Espanya","country_short":"ES"},"imatge_ubicacio":false,"persona_contacte_nom":"coursedrycuredmeat@irta.cat ","persona_contacte_email":"coursedrycuredmeat@irta.cat","programa":{"ID":12978,"id":12978,"title":"8th INTERNATIONAL COURSE DRY CURED MEAT PRODUCTS","filename":"8th-INTERNATIONAL-COURSE-DRY-CURED-MEAT-PRODUCTS-3.pdf","filesize":140047,"url":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2022\/02\/8th-INTERNATIONAL-COURSE-DRY-CURED-MEAT-PRODUCTS-3.pdf","link":"https:\/\/transferencia.irta.cat\/en\/activitats\/8th-international-course-in-dry-cured-meat-products52893437\/8th-international-course-dry-cured-meat-products-2-2\/","alt":"","author":"2","description":"","caption":"","name":"8th-international-course-dry-cured-meat-products-2-2","status":"inherit","uploaded_to":12392,"date":"2022-02-28 08:17:33","modified":"2022-02-28 08:17:33","menu_order":0,"mime_type":"application\/pdf","type":"application","subtype":"pdf","icon":"https:\/\/transferencia.irta.cat\/wp-includes\/images\/media\/document.png"},"programacio":"
Programme<\/strong><\/p>\n 1. Technologies of dry fermented sausage processing (18,5 hours)<\/em><\/strong><\/p>\n 1.1 Raw materials, ingredients and additives. Emphasis on cleaner labelling 2. Technologies of dry cured ham processing (9 hours)<\/strong><\/em> 3. On the way to cleaner labels (3 hours)<\/strong><\/em> 4. Control of drying (2 hours)<\/strong><\/em> 5 Safety in dry cured meats (2 hours)<\/strong><\/em> Teaching staff<\/strong><\/em> Grau Matas holds a degree in Food Technology and Food Management. Since 2010, he has been part of the Food Quality and Technology Program at IRTA (Institute for Agrifood Research and Technology). His activity has focused on research projects, contracts, training, and technical advice to companies on topics related to the improvement and development of food products from alternative protein sources, process technologies (specialised in extrusion and dry fractionation), and the development of meat products (fresh, cooked, and cured). Related to training, he has participated in courses and technical seminars for knowledge transfer to companies in the food industry. He has coordinated the International Course in Meat Products Technology, the Course in Meat Analogue Technology and the International Course in Dry Cured Meat Products.<\/p>\n","post_title":"Grau Matas","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"grau-matas","to_ping":"","pinged":"","post_modified":"2026-09-15 14:32:35","post_modified_gmt":"2026-09-15 12:32:35","post_content_filtered":"","post_parent":0,"guid":"https:\/\/transferencia.irta.cat\/ponent\/grau-matas\/","menu_order":0,"post_type":"ponent","post_mime_type":"","comment_count":"0","filter":"raw"}},{"ponent":{"ID":2295,"post_author":"32","post_date":"2020-03-18 15:55:13","post_date_gmt":"2020-03-18 14:55:13","post_content":"\n Dr. Jacint Arnau holds BSc. in Chemistry (1981) and PhD in Veterinary Science from the Universitat Aut\u00f2noma de Barcelona (1991). He served as Head of the Food Engineering and Technology Unit (1985-2009) and Head of the Food Technology Program at IRTA (2009-2015). With 34 years of experience in meat technology, particularly in dry-cured meat products, he has developed extensive collaborations with food companies and research institutions at both national and international levels. He is the author or co-author of 9 patents and more than 200 publications, including 113 papers published in peer-reviewed scientific journals. He received the Scientific Achievement Award at the 6th World Ham Congress (Lugo, Spain, 2011), the Jos\u00e9 Flores Innovation Award (Madrid, 2022), and the Llonganissa d\u2019Or Award (Vic, Spain, 2026). He has been listed among the top 2% most influential scientists worldwide according to Stanford University (2022) and among the 20 most influential scientists in the history of the journal Meat Science (2025). He has directed and organized international courses on meat products and has served as a lecturer in this course since its inception.<\/p>\n","post_title":"Jacint Arnau","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"jacint-arnau","to_ping":"","pinged":"","post_modified":"2026-09-15 14:35:44","post_modified_gmt":"2026-09-15 12:35:44","post_content_filtered":"","post_parent":0,"guid":"https:\/\/transferencia.irta.cat\/ponent\/jacint-arnau\/","menu_order":0,"post_type":"ponent","post_mime_type":"","comment_count":"0","filter":"raw"}},{"ponent":{"ID":8082,"post_author":"32","post_date":"2021-06-11 11:57:04","post_date_gmt":"2021-06-11 09:57:04","post_content":"\n Filiberto Sanchez holds BSc. in Food Science and Technology from the University of the Basque Country, MSc in Food Quality Assurance from the University of Reading and a PhD from the University of Girona. He worked for four years in the private sector, in companies related to the meat industry and has been working at IRTA since 2003, carrying out research, training, and technical support activities for companies in the field of meat processing technology, with particular expertise in dry-cured and fermented meat products. He has been responsible for numerous industry contracts and has participated in national and international research projects. Since 2007, he has been the director of the International Course on Meat Products Technology and, since 2013, of the International Course on Dry-Cured Meat Products. Responsible for customized training courses for companies from Spain, Europe, and Latin America.<\/p>\n","post_title":"Filiberto S\u00e1nchez","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"filiberto-sanchez","to_ping":"","pinged":"","post_modified":"2026-09-15 14:28:00","post_modified_gmt":"2026-09-15 12:28:00","post_content_filtered":"","post_parent":0,"guid":"https:\/\/transferencia.irta.cat\/ponent\/filiberto-sanchez\/","menu_order":0,"post_type":"ponent","post_mime_type":"","comment_count":"0","filter":"raw"}},{"ponent":{"ID":8084,"post_author":"2","post_date":"2021-06-11 11:59:31","post_date_gmt":"2021-06-11 09:59:31","post_content":"\n Degree in Pharmacy and PhD from the Department of Nutrition and Bromatology of the University of Barcelona (2000). Currently responsible for the IRTA Food Security Program in Monells, Girona. His research activity focuses on the study and modeling of the behavior of microorganisms in food and the assessment of microbiological risks, as well as the study of the effect of classical and emerging technologies (eg high pressures, bioconservation, active packaging) to food preservation and shelf life, through predictive microbiology and laboratory tests (\"challenge test\"). She is the co-author of 70 scientific publications, as well as technical articles and book chapters. He has participated in numerous conferences and competitive research projects, national and international, as well as in contractual research projects with companies in the sector. She regularly contributes as an organizer, speaker or teacher in transfer conferences, seminars, undergraduate and postgraduate university courses, as well as specialized technical training. She is a member of the editorial board of the International Journal of Food Microbiology and Secretary of the Executive Board of the International Committee of Food Microbiology and Hygiene (ICFMH).<\/p>\n","post_title":"Sara Bover","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"sara-bover","to_ping":"","pinged":"","post_modified":"2021-06-11 11:59:32","post_modified_gmt":"2021-06-11 09:59:32","post_content_filtered":"","post_parent":0,"guid":"https:\/\/transferencia.irta.cat\/ponent\/sara-bover\/","menu_order":0,"post_type":"ponent","post_mime_type":"","comment_count":"0","filter":"raw"}},{"ponent":{"ID":8092,"post_author":"32","post_date":"2021-06-11 12:05:13","post_date_gmt":"2021-06-11 10:05:13","post_content":"\n Josep Comaposada holds a degree in Agricultural Engineering from the University of Lleida (1994) and a PhD in Thermal Engineering from the Polytechnic University of Catalonia (UPC). Since 1999, he has been a researcher at the Food Quality and Technology Unit of the Institute of Agrifood Research and Technology (IRTA). His research focuses on food engineering, with particular emphasis on the development of innovative technologies and control tools integrating simulation and NIR spectroscopy, among other techniques. Since joining IRTA, he has participated in numerous national and European research projects, as well as collaborative projects with industry partners. The outcomes of his research include the licensing of five patents, the development of the IRTAsim web-based simulator, and numerous scientific publications, some of which are specifically focused on the drying and drying systems of meat products. He has delivered multiple training courses and workshops related to the drying and drying equipment used in meat products. He has combined his research activities with teaching as an Associate Professor at the University of Girona (2004\u20132014; 2016\u20132026)..<\/p>\n","post_title":"Josep Comaposada","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"josep-comaposada","to_ping":"","pinged":"","post_modified":"2026-09-15 14:24:49","post_modified_gmt":"2026-09-15 12:24:49","post_content_filtered":"","post_parent":0,"guid":"https:\/\/transferencia.irta.cat\/ponent\/josep-comaposada\/","menu_order":0,"post_type":"ponent","post_mime_type":"","comment_count":"0","filter":"raw"}},{"ponent":{"ID":8085,"post_author":"32","post_date":"2021-06-11 12:00:51","post_date_gmt":"2021-06-11 10:00:51","post_content":"\n Dr. Anna Jofr\u00e9 holds a degree in Biology (1998) and a PhD from the University of Girona (2003). She has been a researcher in IRTA since 2003. Her R&D&I activities have mainly focused on improving food safety and extending shelf life through the application of product-based intervention strategies (natural antimicrobials and bioprotective cultures) and process-based technologies (fermentation, thermal treatments, and high-pressure processing). She evaluates their effectiveness through challenge testing and predictive microbiology and applies omics techniques for the typing and characterization of microorganisms and microbial communities from environmental and food sources. <\/p>\n","post_title":"Anna Jofr\u00e9","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"anna-jofre","to_ping":"","pinged":"","post_modified":"2026-09-15 14:17:38","post_modified_gmt":"2026-09-15 12:17:38","post_content_filtered":"","post_parent":0,"guid":"https:\/\/transferencia.irta.cat\/ponent\/anna-jofre\/","menu_order":0,"post_type":"ponent","post_mime_type":"","comment_count":"0","filter":"raw"}}],"organitza":[{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2021\/02\/IRTA_logo_R.png","nom":"","link":""}],"patrocina":[{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2022\/02\/Jungbunzlauer_logo_with_claim_cmyk_300dpi.jpg","nom":"www.jungbunzlauer.com","link":"www.jungbunzlauer.com"},{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2022\/02\/H-HighPressureProcessing.jpg","nom":"www.hiperbaric.com","link":"www.hiperbaric.com"},{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2022\/02\/Kalsec-logo-4c-x2.5.png","nom":"https:\/\/www.kalsec.com\/","link":"https:\/\/www.kalsec.com\/"}],"colabora":false,"serveis":false,"materials":false,"activitats_relacionades":false,"te_enquesta":true,"id_enquesta":"","enquesta_externa":"","subscribe_external_link":"","en_construccio":false,"wait_list":false},"yoast_head":"\n
\n
\n1.2 Operations (mincing, mixing, stuffing, drying and packaging).
\n1.3 Starter cultures: taxonomy, metabolism and applications.
\n1.4 Differences in dry fermented sausages among countries.
\n1.5 Defects of appearance, texture, aroma and flavour of dry fermented sausages: Causes and solutions.
\nPractical classes (8 hours):
\n1.6 Manufacture of different types of dry fermented sausages in pilot plant.
\n1.7 Study of dry fermented sausages from the international market.<\/p>\n
\n
\n2.1 Manufacturing process.
\n2.2 Changes (microbiological, physico-chemical) in ham during processing.
\n2.3 Influence of raw materials and processing variables. Emphasis on cleaner labelling.
\n2.4 Defects in appearance, texture, aroma and flavour of dry cured hams: Causes and solutions.
\nPractical classes (5 hours):<\/em>
\n2.5 Manufacture of dry cured hams and dry whole muscle products in pilot plant.
\n2.6 Study of dry cured hams and dry whole muscle products from the international market.<\/p>\n
\n
\n3.1 Reduction of meat extenders.
\n3.2 How does the Meat Industry tap into consumer new habits and attitudes towards labelling.
\n3.3 Practical classes: Study of labels of various commercial products.<\/p>\n
\n
\n4.1 Basis of drying.
\n4.2 Standard convection dryers.
\n4.3 Drying control and relative humidity sensors.
\n4.4 Simulation of the drying process and the drier fluid dynamics.
\n4.5 Quick-Dry-Slice Process (QDS process).<\/p>\n
\n
\n5.1 Relevant hazards in dry-cured meats and associated risks.
\n5.2 Food Safety regulations applicable to dry-cured meat products: international standards.
\n5.3 Food Safety Management Systems: the relevance of validation, monitoring and verification procedures.
\n5.4 Approaches to enhance food safety of dry-cured and uncured meats.<\/p>\n
\n
\nTo offer a high-level training, the teaching staff combines excellent scientific-technological knowledge, acquired at IRTA or in the private sector, with a continuous experience in collaboration, training and technology transfer within the meat sector.<\/p>\n","ponents":[{"ponent":{"ID":7993,"post_author":"32","post_date":"2021-06-11 11:05:54","post_date_gmt":"2021-06-11 09:05:54","post_content":"\n
She participates in and leads research projects as well as industry-funded contracts. She is co-author of more than 75 scientific publications in international peer-reviewed journals and more than 35 technical and outreach publications, in addition to numerous contributions to national and international conferences. She regularly delivers technical training courses and seminars.<\/p>\n\n\n\n