{"id":22998,"date":"2023-12-20T10:52:17","date_gmt":"2023-12-20T09:52:17","guid":{"rendered":"https:\/\/transferencia.irta.cat\/?post_type=activitats&#038;p=22998"},"modified":"2024-05-10T10:34:50","modified_gmt":"2024-05-10T08:34:50","slug":"course-in-meat-analogue-technology","status":"publish","type":"activitats","link":"https:\/\/transferencia.irta.cat\/en\/activitats\/course-in-meat-analogue-technology\/","title":{"rendered":"Course in meat analogue technology"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">The Meat Analogue Technology Course offers an exhaustive review of the main aspects related to the technology of this type of product: Raw materials, ingredients and additives, texturizing technologies and manufacturing processes, food safety aspects of meat analogues, legislation and consumer perception.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Who is it addressed to?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The Course in Meat Analog Technology is aimed at those professionals who focus their activity on production, R&amp;D&amp;i, quality and sales, in companies, technology and research centers, and companies that provide services, ingredients and equipment.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Course subsidized by FUNDAE<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Content:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Alternative proteins: Types, production process and main characteristics.<\/li><li>Raw materials, ingredients and additives for the production of meat analogues.<\/li><li>Texturizing technologies and production process of meat analogues.<\/li><li>Food safety aspects of meat analogues.<\/li><li>Legislation relating to meat analogues (denomination, labelling\u2026)<\/li><li>Consumer perception and behavior.<\/li><li>Introduction to sensory analysis.<\/li><li>Nutritional aspects of meat analogues<\/li><li>Practices:<br>      o Low Moisture Extrusion<br>      o High Moisture Extrusion<br>      o Manufacture of diferents types of products<br>      o Study of meat analogues present on the market<br>      o Sensory analysis practice<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2023\/12\/likemeat-nEp0u0U-ovs-unsplash-1018x1024.jpg\" alt=\"\" class=\"wp-image-22968\" width=\"269\" height=\"270\" srcset=\"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2023\/12\/likemeat-nEp0u0U-ovs-unsplash-1018x1024.jpg 1018w, https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2023\/12\/likemeat-nEp0u0U-ovs-unsplash-298x300.jpg 298w, https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2023\/12\/likemeat-nEp0u0U-ovs-unsplash-150x150.jpg 150w, https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2023\/12\/likemeat-nEp0u0U-ovs-unsplash-768x773.jpg 768w, https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2023\/12\/likemeat-nEp0u0U-ovs-unsplash-1526x1536.jpg 1526w, https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2023\/12\/likemeat-nEp0u0U-ovs-unsplash.jpg 1908w\" sizes=\"auto, (max-width: 269px) 100vw, 269px\" \/><\/figure>\n","protected":false},"featured_media":22968,"template":"","categories":[1098,1100,1097,1099,2517],"tags":[],"objectius_estrategics":[],"ods":[],"programa_irta":[1517],"trainings":[2540],"class_list":["post-22998","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\/2024","data_fi":"10\/05\/2024","horari":"08:30h - 17:30h ","idioma":"Spanish","original_language":"es","preu":"\u20ac1,700 (\u20ac1,450 before April 8)","places":"-1","ciutat":"Monells","lloc_de_realitzacio":"","ubicacio":{"address":"Monells IRTA","lat":41.9754009,"lng":2.9988681,"zoom":14,"place_id":"ChIJBeQsXev7uhIR6tu-YeqJGqM","city":"Monells","state":"Catalunya","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":"","persona_contacte_email":"","programa":false,"programacio":"<p><strong>Days 8 and 9 of may : 08:30h - 17:30h<\/strong><\/p>\n<hr \/>\n<p><strong>Day 10 of may: 08:30h - 13:30h<\/strong><\/p>\n","ponents":[{"ponent":{"ID":23319,"post_author":"2","post_date":"2024-01-29 12:15:06","post_date_gmt":"2024-01-29 11:15:06","post_content":"<!-- wp:paragraph {\"translatedWithWPMLTM\":\"1\"} -->\n<p>Dr. Massimo Castellari, Doctor in \u201cFood Biotechnology\u201d from the \u201cUniversit\u00e1 degli Studi di Bologna\u201d (Italy) where he worked between 1995 and 2001 as a teacher and researcher in Food Science and Technology. Since 2001 he has been a researcher in the IRTA Food Functionality and Safety Program in Monells (Girona). Throughout its activity it has developed extensive experience in sampling and analysis techniques for the evaluation of the quality and safety of food and feed. Currently his field of research includes the valorization of agri-food by-products and alternative sources of protein (microalgae, insects, mushrooms). He has been Scientific Coordinator of the European projects ProFuture and MUSE-Tech, has collaborated in several national and European projects related to food quality and safety, and is the author or co-author of more than 90 articles published in indexed scientific journals.<\/p>\n<!-- \/wp:paragraph -->","post_title":"Massimo Castellari","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"massimo-castellari","to_ping":"","pinged":"","post_modified":"2024-01-29 12:15:06","post_modified_gmt":"2024-01-29 11:15:06","post_content_filtered":"","post_parent":0,"guid":"https:\/\/transferencia.irta.cat\/ponent\/massimo-castellari\/","menu_order":0,"post_type":"ponent","post_mime_type":"","comment_count":"0","filter":"raw"}},{"ponent":{"ID":9366,"post_author":"2","post_date":"2021-09-16 10:47:37","post_date_gmt":"2021-09-16 08:47:37","post_content":"<!-- wp:paragraph {\"translatedWithWPMLTM\":\"1\"} -->\n<p>Albert Ribas-Agust\u00ed has \u200b\u200ba degree in Biology (2003), Food Science and Technology (2007) and a PhD in Food Technology (2013) from the University of Girona. He has worked as a researcher at KU Leuven (Belgium), INRA (France) and the University of Lleida, and is currently a researcher at the IRTA Functionality and Food Safety Program in Monells (Girona), where he works in research activities. contract with companies in the food sector and in national and international projects. He has significant scientific experience on the effect of thermal and non-thermal treatments on the structure, quality and functional value of food, as well as on the recovery of animal and plant products and by-products for the extraction of bioactive compounds.<\/p>\n<!-- \/wp:paragraph -->","post_title":"Albert Ribas-Agust\u00ed","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"albert-ribas-agusti","to_ping":"","pinged":"","post_modified":"2021-09-16 10:47:37","post_modified_gmt":"2021-09-16 08:47:37","post_content_filtered":"","post_parent":0,"guid":"https:\/\/transferencia.irta.cat\/ponent\/albert-ribas-agusti\/","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":"<!-- wp:paragraph {\"translatedWithWPMLTM\":\"1\"} -->\n<p>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<!-- \/wp:paragraph -->","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":8081,"post_author":"32","post_date":"2021-06-11 11:55:05","post_date_gmt":"2021-06-11 09:55:05","post_content":"<!-- wp:paragraph -->\n<p>Dr. Maria Dolors Gu\u00e0rdia holds a degree in Agricultural Engineering (1996) and a PhD in Agricultural Engineering (2003) from the University of Lleida. Since 1996, she has been a researcher at IRTA, within the Food quality and technology programme, where she undertakes, among other responsibilities, systematic monitoring and assessment of food legislation.<br>Her professional activity is primarily carried out through public research projects and collaborative contracts with private companies, both nationally and internationally, in the field of food technology and food processing. Her work encompasses the application of conventional processing technologies as well as new and emerging technologies, including high-pressure processing, radiofrequency, and Pulse Spray Drying.<br>She has dedicated a substantial part of her career to the design and implementation of studies involving trained\/expert sensory panels and consumer panels. She has been involved in the international course since its inaugural edition.<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>.<\/p>\n<!-- \/wp:paragraph -->","post_title":"Maria Dolors Gu\u00e0rdia","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"maria-dolors-guardia","to_ping":"","pinged":"","post_modified":"2026-09-15 14:04:40","post_modified_gmt":"2026-09-15 12:04:40","post_content_filtered":"","post_parent":0,"guid":"https:\/\/transferencia.irta.cat\/ponent\/maria-dolors-guardia\/","menu_order":0,"post_type":"ponent","post_mime_type":"","comment_count":"0","filter":"raw"}},{"ponent":{"ID":10904,"post_author":"2","post_date":"2021-11-10 11:30:38","post_date_gmt":"2021-11-10 10:30:38","post_content":"<!-- wp:paragraph {\"translatedWithWPMLTM\":\"1\"} -->\n<p>Her research focuses on measuring consumer eating behavior from a multidisciplinary perspective, standardizing sensory analysis on different foods, as well as methodological sensory aspects, statistical analysis, and experimental design. He is also a professor of sensory analysis and statistics applied to different national master's degrees, a member of the \"Asociaci\u00f3n Espa\u00f1ola de Normalizaci\u00f3n\" (AENOR), a founding member of the \"Asociaci\u00f3n Espa\u00f1ola de Profesionales del An\u00e1lisis Sensorial\" and responsible for the working group of sensometry of the \u201cInternational Olive Council\u201d.<\/p>\n<!-- \/wp:paragraph --><!-- wp:paragraph {\"translatedWithWPMLTM\":\"1\"} -->\n<p>Her research focuses on measuring consumer eating behavior from a multidisciplinary perspective, standardizing sensory analysis on different foods, as well as methodological sensory aspects, statistical analysis, and experimental design. He is also a professor of sensory analysis and statistics applied to different national master's degrees, a member of the \"Asociaci\u00f3n Espa\u00f1ola de Normalizaci\u00f3n\" (AENOR), a founding member of the \"Asociaci\u00f3n Espa\u00f1ola de Profesionales del An\u00e1lisis Sensorial\" and responsible for the working group of sensometry of the \u201cInternational Olive Council\u201d.<\/p>\n<!-- \/wp:paragraph -->","post_title":"Luis Guerrero","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"luis-guerrero","to_ping":"","pinged":"","post_modified":"2021-11-10 11:30:38","post_modified_gmt":"2021-11-10 10:30:38","post_content_filtered":"","post_parent":0,"guid":"https:\/\/transferencia.irta.cat\/ponent\/luis-guerrero\/","menu_order":0,"post_type":"ponent","post_mime_type":"","comment_count":"0","filter":"raw"}},{"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":"<!-- wp:paragraph -->\n<p>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<!-- \/wp:paragraph -->","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":"2026-10-16 12:57:57","post_modified_gmt":"2026-10-16 10:57:57","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"}}],"organitza":[{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2022\/12\/IRTA_logo_PNG_amb_R_cerca.png","nom":"","link":""}],"patrocina":false,"colabora":false,"serveis":false,"materials":[{"material":{"ID":24452,"post_author":"2","post_date":"2024-05-10 10:21:09","post_date_gmt":"2024-05-10 08:21:09","post_content":"","post_title":"Utilization certificate. Course in technology of meat analogues","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"utilization-certificate-course-in-technology-of-meat-analogues","to_ping":"","pinged":"","post_modified":"2024-05-10 10:21:09","post_modified_gmt":"2024-05-10 08:21:09","post_content_filtered":"","post_parent":0,"guid":"https:\/\/transferencia.irta.cat\/?post_type=material&#038;p=24452","menu_order":0,"post_type":"material","post_mime_type":"","comment_count":"0","filter":"raw"}}],"activitats_relacionades":false,"te_enquesta":false,"id_enquesta":"","enquesta_externa":"","subscribe_external_link":"","en_construccio":false,"wait_list":false},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Course in meat analogue technology - IRTA<\/title>\n<meta name=\"description\" content=\"The Meat Analogue Technology Course offers an exhaustive review of the main aspects related to the technology of this type of product: Raw materials,\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/transferencia.irta.cat\/en\/activitats\/course-in-meat-analogue-technology\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Course in meat analogue technology - 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