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 2023 the highlighted topic is: On the way to cleaner labels.<\/p>\n\n\n\n
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.<\/p>\n","protected":false},"featured_media":12398,"template":"","categories":[1098,1100,1097,1099,2517],"tags":[],"objectius_estrategics":[],"ods":[],"programa_irta":[1517],"trainings":[2540],"class_list":["post-18229","activitats","type-activitats","status-publish","has-post-thumbnail","hentry","category-industries-agroalimentaries-en","category-agri-food-technology","category-consumers-and-food","category-security-conservation","category-training","programa_irta-i1-agri-food-industries","trainings-industria-alimentaria"],"acf":{"codi":"","data":"08\/05\/2023","data_fi":"12\/05\/2023","horari":"09:00h - 18:00h","idioma":"English","original_language":"en","preu":"1.780\u20ac \/\/ 1.570\u20ac (registration before 8th April) ","places":"-1","ciutat":"Monells","lloc_de_realitzacio":"
Direction:
\nFinca Camps i Armet<\/p>\n
17121 Monells<\/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":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2020\/02\/Monells2-1.jpg","persona_contacte_nom":"coursedrycuredmeat@irta.cat ","persona_contacte_email":"coursedrycuredmeat@irta.cat","programa":false,"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> Module 3 Director<\/p>\n\n Degree in Food Technology and Management. Since 2010, it has been part of the Food Quality and Technology Program of the IRTA (Institute for Agricultural Research and Technology). Its functions are framed in research projects, contracts, training and technical advice to companies in matters related to the improvement and development of products from alternative protein sources, in process technologies (specialized in extrusion and dry fractionation) and in the development of meat products (fresh, cooked and cured). In the field of teaching, he has participated in courses and technical conferences for the transfer of knowledge to companies in the food industry. He is part of the IRTA panel of tasters trained for the evaluation and\/or sensory characterization of food products. He has carried out coordination tasks of the IRTA pilot plants (equipment, quality (RSIPAC\/RGSEAA...) as well as the coordination tasks of the International Course in Meat 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":"2025-07-01 08:30:17","post_modified_gmt":"2025-07-01 06:30:17","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":"2","post_date":"2020-03-18 15:55:13","post_date_gmt":"2020-03-18 14:55:13","post_content":"\n Dr. Jacint Arnau<\/strong>, BSc in Chemistry (UAB, 1981), PhD (UAB, 1991). Responsible for the Food Engineering and Technology Unit (1985-2009), head of the Food Technology programme (2009-2015) of IRTA and member of the Expert Committee for the Strategic Reflection of IRTA (since 2015). With more than 30 years of work in Meat Technology, especially in dry-cured meat products, he has wide experience in collaboration with national and international industries and research centres. Author or co-author of 9 patents and more than 200 publications, of which 113 are in scientific journals.<\/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":"2021-06-11 12:10:55","post_modified_gmt":"2021-06-11 10:10:55","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":"2","post_date":"2021-06-11 11:57:04","post_date_gmt":"2021-06-11 09:57:04","post_content":"\n Director del m\u00f2dul 2<\/p>\n\n Filiberto S\u00e1nchez has a degree in Food Science and Technology from the University of the Basque Country, an MSc in Food Quality Assurance from the University of Reading and a PhD from the University of Girona. He has worked 4 years in a private company in the field of the meat industry and since 2003 he has worked at IRTA, carrying out research, training and technological assistance to companies in the area of \u200b\u200bmeat processing technology, especially cured ham and sausages. He has been responsible for numerous contracts with companies and participated in national and international research projects. Responsible for the International Course in Technology of Meat Products since 2007 and the International Course in Dry Cured Meat Products since 2013, as well as coordinator of courses to companies in 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":"2025-07-01 08:28:29","post_modified_gmt":"2025-07-01 06:28:29","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":"0","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 (1994) and a doctorate in industrial engineering (1999) from the Universitat Polit\u00e8cnica de Catalunya. He is a researcher and has been the director of IRTA\u2019s subprogramme for new process technologies in the food industry (2009-2017). Since 2009 his main research topics have been related to the study of new process and control technologies. He has led the development of the IRTAsim application for drying simulation. He has participated in different European projects, holds 5 patents and is the co-author of 54 scientific publications. Since 2004 he has been a professor at the University of Girona and has supervised two thesis students.<\/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":"2021-06-11 12:05:13","post_modified_gmt":"2021-06-11 10:05:13","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":"2","post_date":"2021-06-11 12:00:51","post_date_gmt":"2021-06-11 10:00:51","post_content":"\n Anna Jofr\u00e9 has a degree in Biology (1998) and a doctorate from the University of Girona (2003). In 2003 she joined IRTA-Monells as an instigator of the current Food Security program. His work has focused mainly on improving food safety and extending the shelf life of products, mainly known and standard cured raw meats and reducing in salt, through the application of barrier technology (eg post -loyalty, etc. through the use of classical techniques, molecular biology, predictive microbiology and systematic reviews In these areas, I have participated in numerous national and European projects and contracts with companies in the sector and the European Food Safety Authority (EFSA She is the co - author of more than 60 scientific and technical publications and 80 papers at national and international conferences, and regularly teaches technical courses and seminars.<\/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":"2021-06-11 12:00:52","post_modified_gmt":"2021-06-11 10:00:52","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\/2023\/02\/H-HighPressureProcessing.jpg","nom":"","link":""},{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2023\/02\/Kalsec-logo-4c-x2.5.png","nom":"","link":""}],"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":"2","post_date":"2021-06-11 11:05:54","post_date_gmt":"2021-06-11 09:05:54","post_content":"\n