{"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":"2","post_date":"2021-06-11 12:01:57","post_date_gmt":"2021-06-11 10:01:57","post_content":"\n

Course coordinator<\/p>\n\n\n\n

Brigitte Martinez is an Agricultural Technical Engineer (2001) from the University of Vic and the Polytechnic University of Catalonia, with a degree in Food Science and Technology from the University of Girona (2005) and an Official Master\u2019s in Human Nutrition and Food Quality organized by the University of the Balearic Islands (2010). She specializes in the application and improvement of discontinuous thermal treatments on different food matrices, enhancing their shelf life and sensory quality. Additionally, she has worked on the application of new preservation technologies (microwaves, high pressure, and radio frequencies) to extend shelf life while improving organoleptic quality, thus obtaining new products and\/or processes adapted to consumer demands. She has extensive experience in contractual research activities with companies in the food sector and in dissemination activities in the field of food technology. She is currently coordinating the International Course in Dry Cured Meat Products, \u201cCurso internacional en tecnolog\u00eda de productos c\u00e1rnicos\u201d and being on the Local Organizing Committee of ICoMST 2025 (International Congress of Meat Science and Technology).<\/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":"2025-02-05 10:53:36","post_modified_gmt":"2025-02-05 09:53:36","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":"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":8005,"post_author":"2","post_date":"2021-06-11 11:09:23","post_date_gmt":"2021-06-11 09:09:23","post_content":"\n

Elena Fulladosa Tom\u00e0s, graduated in Biology (1999) and PhD in Biotechnology from the University of Girona (2004). Researcher in the Food Technology Program of the Institute of Agricultural Research and Technology (IRTA) since 2007. The last years she has been working on the implementation of new technologies in the food industry for the optimization of the processes of development and characterization nutritional dels aliments. He has worked in various technologies such as computed tomography, basic equipment in RX, NIR spectrometry and microons and high hydrostatic pressures in meat products, pernil curat and other food.<\/p>\n\n\n\n

During his research career he has participated in various European projects (Q-meat, Truefood, Q-porkchains, FoodSME-hop, Procured, Faim-cost) and competitive national ones (leading the Soltexham and Classham projects) as well as in contracts with companies in the sector agri-food. Highlight its participation in the development of an industrial computed tomography equipment that is currently being tested in the cured ham industry. He has published 43 scientific articles, 13 book chapters, has participated in more than 50 contributions in international conferences and has directed 2 doctoral theses. He has a patent related to the optimization of the cured ham production process using non-destructive technologies. Currently she is also an associate professor at the University of Girona where she teaches the subject \"Culinary Technology and New Technologies\" in the Degree in Food Safety and Innovation.<\/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":"2024-02-14 16:51:13","post_modified_gmt":"2024-02-14 15:51:13","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":"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":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":"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"}},{"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":21638,"post_author":"2","post_date":"2023-10-16 13:10:15","post_date_gmt":"2023-10-16 11:10:15","post_content":"\n

Daniel Sanz, BSc in Animal Production and Hygiene and Food Technology from the Autonomous University of Barcelona (UAB), has got more than 20 years of international experience in the food industry. He is currently the owner of Protein Lab Consulting, specialized in international consulting and advice for the animal and vegetable protein based food industry, from concept to industrial implementation.<\/p>\n","post_title":"Dani Sanz","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"dani-sanz","to_ping":"","pinged":"","post_modified":"2024-02-14 16:53:12","post_modified_gmt":"2024-02-14 15:53:12","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<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" value=\"Written by\">\n\t<meta name=\"twitter:data1\" value=\"jtobal\">\n\t<meta name=\"twitter:label2\" value=\"Est. reading time\">\n\t<meta name=\"twitter:data2\" value=\"2 minutes\">\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@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\":\"https:\/\/transferencia.irta.cat\/en\/?s={search_term_string}\",\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/transferencia.irta.cat\/en\/activitats\/10th-international-course-in-dry-cured-meat-products\/#primaryimage\",\"inLanguage\":\"en-US\",\"url\":\"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2022\/02\/MicrosoftTeams-image-1.jpg\",\"width\":1920,\"height\":1277},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/transferencia.irta.cat\/en\/activitats\/10th-international-course-in-dry-cured-meat-products\/#webpage\",\"url\":\"https:\/\/transferencia.irta.cat\/en\/activitats\/10th-international-course-in-dry-cured-meat-products\/\",\"name\":\"10th International Course in Dry Cured Meat Products - 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