{"id":23422,"date":"2024-02-13T12:56:53","date_gmt":"2024-02-13T11:56:53","guid":{"rendered":"https:\/\/transferencia.irta.cat\/?post_type=activitats&p=23422"},"modified":"2025-02-05T10:44:14","modified_gmt":"2025-02-05T09:44:14","slug":"10th-international-course-in-dry-cured-meat-products","status":"publish","type":"activitats","link":"https:\/\/transferencia.irta.cat\/en\/activitats\/10th-international-course-in-dry-cured-meat-products\/","title":{"rendered":"10th International Course in Dry Cured Meat Products"},"content":{"rendered":"\n

New edition here: 11th International Course in Cured Meat Products<\/a><\/h2>\n\n\n\n

Dry-cured meat products such as dry-fermented sausages and dry-cured ham are highly appreciated due to their organoleptic characteristics. Despite being traditional products, they are constantly evolving 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 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 dry-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 from all over the world, places an important emphasis on practical training, with 40 % of the classes held in the pilot plant.<\/p>\n\n\n\n

The International Course in Dry-Cured Meat Products is a unique opportunity to share experiences with other professionals from all over the world, create networking opportunities 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. The highlighted topic in 2024 is Cured or uncured: the nitrite dilemma<\/em><\/strong>. The course will include aspects relating to the role and significance of nitrite and nitrates in dry-cured meat products and the strategies for their partial or total substitution.<\/p>\n\n\n\n

Who is the course intended for<\/strong><\/p>\n\n\n\n

The 10th International Course in Dry-Cured Meat Products, the past editions of which have been attended by professionals from 30 different countries, is aimed at professionals working in the fields of production, R & D, quality and marketing and sales of the meat industry and related sectors.<\/p>\n\n\n\n

TEACHING STAFF<\/strong><\/p>\n\n\n\n

The teaching staff combines excellent scientific-technological knowledge, acquired at IRTA or in the private sector, with ongoing experience in collaboration, training and technology transfer within the meat sector to offer a high-level training<\/p>\n\n\n\n

FEES AND PAYMENT<\/strong>
Normal fee: 1.850 \u20ac + VAT
Reduced fee 1.670 \u20ac (until 20th April 2024) + VAT<\/p>\n\n\n\n

The prices include refreshments, lunch, and the transport from Palam\u00f3s to IRTA (25 Km).
The number of participants is limited to 30.
Applications will be considered in the order in which they arrive.<\/p>\n\n\n\n

CANCELLATIONS<\/strong>
For cancellations before 17th April 2024, the registration fee will be refunded. After this date, a cancellation fee of 300 \u20ac will be applied.<\/p>\n\n\n\n

The course will be conducted in English.<\/p>\n\n\n\n

The organisation reserves the right to make changes to the programme and teaching staff.<\/em><\/p>\n\n\n\n

<\/p>\n","protected":false},"featured_media":12398,"template":"","categories":[1098,1100,1097,1099],"tags":[],"objectius_estrategics":[],"ods":[],"programa_irta":[1517],"trainings":[2540],"class_list":["post-23422","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","trainings-industria-alimentaria"],"acf":{"codi":"","data":"13\/05\/2024","data_fi":"17\/05\/2024","horari":"08:30h - 18:00h","idioma":"Language: English","original_language":"en","preu":"1.850 \u20ac \/\/ Reduced fee: 1.670 \u20ac (until 20th April 2024) + VAT","places":"-1","ciutat":"Monells","lloc_de_realitzacio":"

Direction:
\nFinca Camps i Armet<\/p>\n

17121 Monells<\/p>\n","ubicacio":{"address":"IRTA, Monells","lat":41.9788156,"lng":2.9980389,"zoom":14,"place_id":"ChIJgzqrver7uhIRVSL-ifK5IHY","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":{"ID":23527,"id":23527,"title":"Program_X The international course in dry cured meat products","filename":"Program_X-The-international-course-in-dry-cured-meat-products-1.pdf","filesize":1980841,"url":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2024\/02\/Program_X-The-international-course-in-dry-cured-meat-products-1.pdf","link":"https:\/\/transferencia.irta.cat\/en\/activitats\/10th-international-course-in-dry-cured-meat-products\/program_x-the-international-course-in-dry-cured-meat-products-2\/","alt":"","author":"2","description":"","caption":"","name":"program_x-the-international-course-in-dry-cured-meat-products-2","status":"inherit","uploaded_to":23422,"date":"2024-02-22 14:30:44","modified":"2024-02-22 14:30:44","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

\n

1.Technologies of dry-fermented sausage processing (18 hours)<\/strong><\/p>\n

\n

1.1 Raw materials, ingredients and additives.
\n1.2 Operations (mincing, mixing, stuffing, drying and packaging).
\n1.3 Starter cultures: taxonomy, metabolism and applications.
\n1.4 Defects of appearance, texture, aroma and flavour of dry-fermented sausages: Causes and solutions.
\nPractical classes (8.5 hours):
\n1.5 Manufacture of different types of dry-fermented sausages in the pilot plant.
\n1.6 Study of dry-fermented sausages from the international market.<\/p>\n

\n

2. Technologies of dry-cured ham and whole-muscle products processing (9 hours)<\/strong><\/p>\n

\n

2.1 Manufacturing processes: raw materials, operations and optimisation. Influence of raw materials and processing variables.
\n2.2 Defects in appearance, texture, aroma and flavour of dry-cured hams: Causes and solutions.
\nPractical classes (5 hours):
\n2.3 Manufacture of dry-cured hams and dry whole-muscle products in pilot plant.
\n2.4 Study of dry-cured hams and dry whole-muscle products from the international market.<\/p>\n

\n

3. Cured or uncured: Role of nitrites in dry-cured meat products. Strategies to reduce or substitute nitrites and nitrates (3.5 hours)<\/strong><\/p>\n

\n

4. Meat drying technology: principles, equipment and control (2.5 hours)<\/strong><\/p>\n

\n

4.1 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. Practical cases.
\n4.5 Other types of dryers (Quick-Dry-Slice Process).<\/p>\n

\n

5. Safety in dry-cured meats (2.5 hours)<\/strong><\/p>\n

\n

5.1 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 the food safety of cured and uncured meats<\/p>\n

\n

Teaching staff<\/strong>
\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

\n

FEES AND PAYMENT<\/strong><\/p>\n

\n

Normal fee: 1.850 \u20ac + VAT
\nReduced fee 1.670 \u20ac (until 13th April 2024) + VAT
\nThe prices include refreshments, lunch, and the transport from Palam\u00f3s to IRTA (25 Km).
\nThe number of participants is limited to 30.
\nApplications will be considered in the order in which they arrive.<\/p>\n

\n

CANCELLATIONS<\/strong><\/p>\n

\n

For cancellations before 17th April 2024, the registration fee will be refunded. After this date, a cancellation fee of 300 \u20ac will be applied.<\/p>\n

\n

COURSE LANGUAGE<\/strong><\/p>\n

\n

The course will be conducted in English.<\/p>\n

\n

INFORMATION AND REGISTRATION<\/strong><\/p>\n

\n

http:\/\/drycuredmeatcourse.irta.cat<\/p>\n

\n

CONTACT<\/strong><\/p>\n

\n

coursedrycuredmeat@irta.cat<\/p>\n

\n

The organization reserves the right to make changes to the program and teaching staff.<\/em><\/p>\n","ponents":[{"ponent":{"ID":8087,"post_author":"32","post_date":"2021-06-11 12:01:57","post_date_gmt":"2021-06-11 10:01:57","post_content":"\n

Coordinator Course<\/p>\n\n\n\n

Brigitte Martinez holds a degree in Agricultural Technical Engineering (2001) from the University of Vic and the Polytechnic University of Catalonia, a degree in Food Science and Technology from the University of Girona (2005), and an Official Master's Degree in Human Nutrition and Food Quality from the University of the Balearic Islands (2010).
She is currently an Innovation Technician in the Food quality and technology programme in the Food industries area, where she contributes to the definition, coordination and implementation of applied research and technology transfer projects and contracts for the agri-food sector.
She specializes in the application, optimization and validation of batch thermal processing technologies for different food matrices, aiming to improve food safety, shelf life and the sensory quality of food products. Throughout her professional career, she has also participated in projects related to emerging food preservation technologies, including microwave processing, high-pressure processing and radiofrequency treatments.
She has extensive experience collaborating with food companies in the development and implementation of innovative solutions, as well as in training, dissemination and knowledge transfer activities. She was a member of the Local Organising Committee of ICoMST 2025 (International Congress of Meat Science and Technology) and currently coordinates the International Course in Dry-Cured Meat Products, the Curso Internacional en Tecnolog\u00eda de Productos C\u00e1rnicos, and the conferences and technical events organized by the Food Industries area.<\/p>\n","post_title":"Brigitte Mart\u00ednez","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"brigitte-martinez","to_ping":"","pinged":"","post_modified":"2026-09-15 14:07:46","post_modified_gmt":"2026-09-15 12:07:46","post_content_filtered":"","post_parent":0,"guid":"https:\/\/transferencia.irta.cat\/ponent\/brigitte-martinez\/","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":8005,"post_author":"32","post_date":"2021-06-11 11:09:23","post_date_gmt":"2021-06-11 09:09:23","post_content":"\n

Dr. Elena Fulladosa holds a degree in Biology (1999) and a PhD in Biotechnology (2004) from the University of Girona. Since 2007, she has been a researcher at the Food Technology Program of the Institute of Agrifood Research and Technology (IRTA). Her research focuses on the development and application of innovative technologies for the optimization of food processing, quality control, and characterization of agrifood products, with a particular emphasis on meat products and dry-cured ham.
Over the past years, she has led and participated in research projects aimed at implementing non-destructive technologies and advanced monitoring systems in the food industry. Her work has involved the application of technologies such as computed tomography (CT), X-ray-based systems, NIR spectroscopy, microwave technologies, and high hydrostatic pressure processing. She has participated in numerous European and national competitive research projects, is the author of more than 50 international scientific publications, has presented over 80 contributions at international conferences, and has supervised five PhD theses.
Her expertise in the field of dry-cured ham has been recognized through several invited lectures at the World Congress of Ham, a patent related to the optimization of dry-cured ham processing using non-destructive technologies, her involvement in the development of an industrial CT system, and her close collaboration with the meat industry.
She is currently an Associate Professor at the University of Girona, where she teaches the course Culinary Technology and New Technologies in the Bachelor's Degree in Food Innovation and Safety. She also serves on the Board of Directors of the Catalan Association of Food Sciences.<\/p>\n","post_title":"Elena Fulladosa","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"elena-fulladosa","to_ping":"","pinged":"","post_modified":"2026-09-15 14:29:44","post_modified_gmt":"2026-09-15 12:29:44","post_content_filtered":"","post_parent":0,"guid":"https:\/\/transferencia.irta.cat\/ponent\/elena-fulladosa\/","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":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":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.
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

<\/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"}},{"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":21638,"post_author":"32","post_date":"2023-10-16 13:10:15","post_date_gmt":"2023-10-16 11:10:15","post_content":"\n

Daniel Sanz holds BSc. in Veterinary Medicine, with a specialization in Animal Production, Food Hygiene and Food Technology from the Universitat Aut\u00f2noma de Barcelona, and an MBA from the Universitat de Girona. With more than 20 years of international experience in the food industry, he is currently the owner of Protein Lab Consulting, a consultancy providing technical and strategic support to the food industry based on animal and\/or plant proteins, from concept development through industrial implementation, both nationally and internationally. He is also Co-Founder and Technical Director of Foodyo, an ingredients company serving the food and pet food industries, specialized in natural solutions and biotechnological products.<\/p>\n","post_title":"Daniel Sanz","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"dani-sanz","to_ping":"","pinged":"","post_modified":"2026-09-15 14:34:10","post_modified_gmt":"2026-09-15 12:34:10","post_content_filtered":"","post_parent":0,"guid":"https:\/\/transferencia.irta.cat\/ponent\/dani-sanz\/","menu_order":0,"post_type":"ponent","post_mime_type":"","comment_count":"0","filter":"raw"}},{"ponent":{"ID":23478,"post_author":"2","post_date":"2024-02-20 14:56:17","post_date_gmt":"2024-02-20 13:56:17","post_content":"\n

J\u00fcrgen Schwing is Senior Application Manager for meat cultures at Novonesis (former Chr. Hansen) for more than 20 years. His background is butcher and food engineer. He completed three years of vocational training as a butcher. Afterwards, he graduated (\u201cDipl.-Ing.\u201d) in Food technology at the University of Applied Science in Lemgo, Germany, with the main subject Meat technology and worked for ten years in the meat industry as Production and Plant manager.<\/p>\n","post_title":"J\u00fcrgen Schwing","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"jurgen-schwing","to_ping":"","pinged":"","post_modified":"2024-02-20 14:56:28","post_modified_gmt":"2024-02-20 13:56:28","post_content_filtered":"","post_parent":0,"guid":"https:\/\/transferencia.irta.cat\/?post_type=ponent&p=23478","menu_order":0,"post_type":"ponent","post_mime_type":"","comment_count":"0","filter":"raw"}},{"ponent":{"ID":24432,"post_author":"2","post_date":"2024-05-08 11:47:05","post_date_gmt":"2024-05-08 09:47:05","post_content":"\n

Jens M\u00f8ller holds a MSc in Food Science from Royal Veterinary and Agricultural University in Copenhagen in Denmark (now part of University of Copenhagen). At this university he also obtained a Ph.D. degree (2002) in Food Chemistry for a thesis entitled \u201cMyoglobin & Nitric Oxide\u201d. Subsequently, he carried out post-doc research focusing on food chemistry and applied microbiology related to starter cultures impact on color and oxidative stability of nitrite-cured meats. For the past +15 years he has worked with consulting at Danish Meat Research Institute, but mainly with technical and commercial aspects of advanced food ingredients at global companies such as BASF, Chr Hansen and CP Kelco. The latest 3 years he has been Global Tech Support Manager for cultures applied into Meat and Prepared Foods at former Chr. Hansen (January 2024 merged with Novozymes into Novonesis)<\/p>\n","post_title":"Jens M\u00f8ller","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"jens-moller","to_ping":"","pinged":"","post_modified":"2024-05-08 11:47:05","post_modified_gmt":"2024-05-08 09:47:05","post_content_filtered":"","post_parent":0,"guid":"https:\/\/transferencia.irta.cat\/?post_type=ponent&p=24432","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\/2024\/02\/Travaglini.jpg","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":"\n10th International Course in Dry Cured Meat Products - IRTA<\/title>\n<meta name=\"description\" content=\"New edition here: 11th International Course in Cured Meat Products Dry-cured meat products such as dry-fermented sausages and dry-cured ham are highly\" \/>\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\/10th-international-course-in-dry-cured-meat-products\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"10th International Course in Dry Cured Meat Products - IRTA\" \/>\n<meta property=\"og:description\" content=\"New edition here: 11th International Course in Cured Meat Products Dry-cured meat products such as dry-fermented sausages and dry-cured ham are highly\" \/>\n<meta property=\"og:url\" content=\"https:\/\/transferencia.irta.cat\/en\/activitats\/10th-international-course-in-dry-cured-meat-products\/\" \/>\n<meta property=\"og:site_name\" content=\"IRTA\" \/>\n<meta property=\"article:modified_time\" content=\"2025-02-05T09:44:14+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2022\/02\/MicrosoftTeams-image-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\n\t<meta property=\"og:image:height\" content=\"1277\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/transferencia.irta.cat\\\/en\\\/activitats\\\/10th-international-course-in-dry-cured-meat-products\\\/\",\"url\":\"https:\\\/\\\/transferencia.irta.cat\\\/en\\\/activitats\\\/10th-international-course-in-dry-cured-meat-products\\\/\",\"name\":\"10th International Course in Dry Cured Meat Products - IRTA\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/transferencia.irta.cat\\\/en\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/transferencia.irta.cat\\\/en\\\/activitats\\\/10th-international-course-in-dry-cured-meat-products\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/transferencia.irta.cat\\\/en\\\/activitats\\\/10th-international-course-in-dry-cured-meat-products\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/transferencia.irta.cat\\\/wp-content\\\/uploads\\\/2022\\\/02\\\/MicrosoftTeams-image-1.jpg\",\"datePublished\":\"2024-02-13T11:56:53+00:00\",\"dateModified\":\"2025-02-05T09:44:14+00:00\",\"description\":\"New edition here: 11th International Course in Cured Meat Products Dry-cured meat products such as dry-fermented sausages and dry-cured ham are highly\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/transferencia.irta.cat\\\/en\\\/activitats\\\/10th-international-course-in-dry-cured-meat-products\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/transferencia.irta.cat\\\/en\\\/activitats\\\/10th-international-course-in-dry-cured-meat-products\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/transferencia.irta.cat\\\/en\\\/activitats\\\/10th-international-course-in-dry-cured-meat-products\\\/#primaryimage\",\"url\":\"https:\\\/\\\/transferencia.irta.cat\\\/wp-content\\\/uploads\\\/2022\\\/02\\\/MicrosoftTeams-image-1.jpg\",\"contentUrl\":\"https:\\\/\\\/transferencia.irta.cat\\\/wp-content\\\/uploads\\\/2022\\\/02\\\/MicrosoftTeams-image-1.jpg\",\"width\":1920,\"height\":1277},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/transferencia.irta.cat\\\/en\\\/activitats\\\/10th-international-course-in-dry-cured-meat-products\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Inici\",\"item\":\"https:\\\/\\\/transferencia.irta.cat\\\/en\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Activities\",\"item\":\"https:\\\/\\\/transferencia.irta.cat\\\/en\\\/activitats\\\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"10th International Course in Dry Cured Meat Products\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/transferencia.irta.cat\\\/en\\\/#website\",\"url\":\"https:\\\/\\\/transferencia.irta.cat\\\/en\\\/\",\"name\":\"IRTA\",\"description\":\"Transfer\u00e8ncia de coneixement\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/transferencia.irta.cat\\\/en\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"10th International Course in Dry Cured Meat Products - IRTA","description":"New edition here: 11th International Course in Cured Meat Products Dry-cured meat products such as dry-fermented sausages and dry-cured ham are highly","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/transferencia.irta.cat\/en\/activitats\/10th-international-course-in-dry-cured-meat-products\/","og_locale":"en_US","og_type":"article","og_title":"10th International Course in Dry Cured Meat Products - IRTA","og_description":"New edition here: 11th International Course in Cured Meat Products Dry-cured meat products such as dry-fermented sausages and dry-cured ham are highly","og_url":"https:\/\/transferencia.irta.cat\/en\/activitats\/10th-international-course-in-dry-cured-meat-products\/","og_site_name":"IRTA","article_modified_time":"2025-02-05T09:44:14+00:00","og_image":[{"width":1920,"height":1277,"url":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2022\/02\/MicrosoftTeams-image-1.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_misc":{"Est. reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/transferencia.irta.cat\/en\/activitats\/10th-international-course-in-dry-cured-meat-products\/","url":"https:\/\/transferencia.irta.cat\/en\/activitats\/10th-international-course-in-dry-cured-meat-products\/","name":"10th International Course in Dry Cured Meat Products - IRTA","isPartOf":{"@id":"https:\/\/transferencia.irta.cat\/en\/#website"},"primaryImageOfPage":{"@id":"https:\/\/transferencia.irta.cat\/en\/activitats\/10th-international-course-in-dry-cured-meat-products\/#primaryimage"},"image":{"@id":"https:\/\/transferencia.irta.cat\/en\/activitats\/10th-international-course-in-dry-cured-meat-products\/#primaryimage"},"thumbnailUrl":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2022\/02\/MicrosoftTeams-image-1.jpg","datePublished":"2024-02-13T11:56:53+00:00","dateModified":"2025-02-05T09:44:14+00:00","description":"New edition here: 11th International Course in Cured Meat Products Dry-cured meat products such as dry-fermented sausages and dry-cured ham are highly","breadcrumb":{"@id":"https:\/\/transferencia.irta.cat\/en\/activitats\/10th-international-course-in-dry-cured-meat-products\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/transferencia.irta.cat\/en\/activitats\/10th-international-course-in-dry-cured-meat-products\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/transferencia.irta.cat\/en\/activitats\/10th-international-course-in-dry-cured-meat-products\/#primaryimage","url":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2022\/02\/MicrosoftTeams-image-1.jpg","contentUrl":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2022\/02\/MicrosoftTeams-image-1.jpg","width":1920,"height":1277},{"@type":"BreadcrumbList","@id":"https:\/\/transferencia.irta.cat\/en\/activitats\/10th-international-course-in-dry-cured-meat-products\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Inici","item":"https:\/\/transferencia.irta.cat\/en\/"},{"@type":"ListItem","position":2,"name":"Activities","item":"https:\/\/transferencia.irta.cat\/en\/activitats\/"},{"@type":"ListItem","position":3,"name":"10th International Course in Dry Cured Meat Products"}]},{"@type":"WebSite","@id":"https:\/\/transferencia.irta.cat\/en\/#website","url":"https:\/\/transferencia.irta.cat\/en\/","name":"IRTA","description":"Transfer\u00e8ncia de coneixement","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/transferencia.irta.cat\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"}]}},"_links":{"self":[{"href":"https:\/\/transferencia.irta.cat\/en\/wp-json\/wp\/v2\/activitats\/23422","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/transferencia.irta.cat\/en\/wp-json\/wp\/v2\/activitats"}],"about":[{"href":"https:\/\/transferencia.irta.cat\/en\/wp-json\/wp\/v2\/types\/activitats"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/transferencia.irta.cat\/en\/wp-json\/wp\/v2\/media\/12398"}],"wp:attachment":[{"href":"https:\/\/transferencia.irta.cat\/en\/wp-json\/wp\/v2\/media?parent=23422"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/transferencia.irta.cat\/en\/wp-json\/wp\/v2\/categories?post=23422"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/transferencia.irta.cat\/en\/wp-json\/wp\/v2\/tags?post=23422"},{"taxonomy":"objectius_estrategics","embeddable":true,"href":"https:\/\/transferencia.irta.cat\/en\/wp-json\/wp\/v2\/objectius_estrategics?post=23422"},{"taxonomy":"ods","embeddable":true,"href":"https:\/\/transferencia.irta.cat\/en\/wp-json\/wp\/v2\/ods?post=23422"},{"taxonomy":"programa_irta","embeddable":true,"href":"https:\/\/transferencia.irta.cat\/en\/wp-json\/wp\/v2\/programa_irta?post=23422"},{"taxonomy":"trainings","embeddable":true,"href":"https:\/\/transferencia.irta.cat\/en\/wp-json\/wp\/v2\/trainings?post=23422"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}