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 to successfully meeting market and consumer requirements.
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.
This annual course, run in English language and attended by professionals from all over the world, places an important emphasis on practical training: about 40% of the classes are held at the pilot plant.
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.
Who should attend
The 7th International Course in Dry Cured Meat Products, which in past editions has been attended by professionals from 30 different countries, is aimed at those working in:
Meat industry suppliers
(Updated! March 2019)
(Classes will be held from 08:30 to 17:15 from Monday to Friday)
1) Technology of dry fermented sausage processing
(17 hours; June 3, 4, 5 and 7)
1.1) Raw materials, ingredients, additives and operations.
1.2) Starter cultures: taxonomy, metabolism and applications.
1.3) Differences in dry fermented sausages between countries.
Practical classes (9 hours):
1.4) Manufacture of different types of dry fermented sausages in pilot plant. (8 hours)
1.5) Study of dry fermented sausages from the international market.
2) Technology of dry cured ham processing
(8,5 hours; June 5, 6 and 7)
2.1) Manufacturing process.
2.2) Changes (microbiological, physico-chemical) in ham during processing.
2.3) Influence of raw materials and processing variables.
Practical classes (5,5 hours):
2.4) Manufacture of dry cured hams and whole muscle products in pilot plant (4,5 hours).
2.5) Study of dry cured hams from the international market.
3) Safety in dry cured meats
(5 hours; June 3 and 6)
3.1) Relevant hazards in dry-cured meats and associated risks.
3.2) Food Safety regulations applicable to dry-cured meat products: international standards.
3.3) Food Safety Management Systems: the relevance of validation, monitoring and verification procedures.
3.4) Approaches to enhance food safety of dry-cured meats.
3.5) Approaches to validate risk mitigation strategies: literature review, historical data, challenge test, predictive models… pros and cons; limitations / complementarities.
3.6) Application of bioprotective starter cultures.
Practical class (1 hour):
3.7) Evaluation of the effects of various strategies in dry fermented sausages manufacture to increase safety
4. Control of sensory quality in the dry cured meat industry
(3 hours; June 6 and 7)
4.1) Defects of appearance, texture, aroma and flavor of dry cured meat products: Causes and solutions.
4.2) Determination of shelf life in prepackaged meats products from modern supermarkets.
5) Technology and Control of meat drying
(2 hours; June 7)
5.1) Basis of drying.
5.2) Standard convection dryers.
5.3) Drying control and relative humidity sensors.
5.4) Simulation of the drying process (IRTAsim) and the drier fluid dynamics.
5.5) Quick-Dry-Slice Process (QDS process).
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.
Dr. Jacint Arnau, 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
Dr. Filiberto Sánchez, BSc in Food Science and Technology (UPV, 1992), MSc in Food Quality Assurance (University of Reading, 1996) and a PhD (University of Girona, 2004). He worked for 4 years in private companies before joining IRTA in 2003. He has been responsible for numerous contracts with companies on research, development, technological assistance and training in meat processing technology, especially dry-cured meat products. Course coordinator of the International Course in Meat Products Technology since 2007 and the International Course in Dry Cured Meat Products since 2013.
Dr. Sara Bover, BSc in Pharmacy and PhD (University of Barcelona, 2000). Currently responsible for the Food Safety Program of IRTA. Her research activity focuses on the study and modelling of the behaviour of microorganisms in foods and the evaluation of microbiological risks, as well as on the study of the effect of classic and emerging technologies in the preservation and shelf life of foods, through predictive microbiology and laboratory tests. She is the co-author of 70 scientific publications, as well as technical articles and book chapters. She has participated in numerous congresses and national and international competitive research projects, as well as in research projects with companies in the meat sector. Member of the editorial committee of the International Journal of Food Microbiology and Secretary of the Executive Board of the International Committee of Food Microbiology and Hygiene (ICFMH).
Dr. Margarita Garriga. BSc in Science and PhD in Veterinary Medicine from the Universitat Autònoma de Barcelona. Senior researcher in the Food Safety Programme of IRTA, with more than 30 years of experience in food microbiology, mainly in meat and meat products. Research interest on lactic acid bacteria and their metabolites, development of bioprotective and/or probiotic starter cultures and new preservation technologies to enhance food safety. She is member of the Scientific Advisory Committee on Food Safety of the Catalan Food Safety Agency. More than 85 SCI papers published as well as several technical articles and book chapters. She has lead/participated in several national and EU projects as well as in contracts with enterprises.
Dr. Josep Comaposada, Agricultural Engineer and PhD in Industrial engineering (UPC, 1999). Director of the sub-programme “New process technologies in the food industry” (2009-2017) of IRTA. Since 2009, his main research topics are related to the study of new process and control technologies. He has directed the development of the IRTAsim application for drying simulation. He has participated in different European projects, directed 2 PhD thesis, has 5 patents and is co-author of 54 scientific publications. He has been a lecturer at the University of Girona since 2004.
Francesc Castells. Bachelor Degree in Human Nutrition (2008) and MSc in Food Science and Technology (University of Barcelona, 2012). After working 4 years in the food industry, he joined Metalquimia in 2014, to work in the R&D Technological Department for QDS (Quick Dry Slice). His main tasks are formulation and development of new and current products, designing of pilot plant and industrial tests, research for new ingredients and new market and product trends, writing reports and scientific articles, technological counselling and participation in new technology design.
Ralf Neidhart, Engineer in Agronomy and Chemistry. After working for 15 years in the meat industry sector as a Technology Director, he has been application manager for Meat Cultures in Chr. Hansen for 20 years. His main interests are the interaction of processing and fermentation of meats, the interaction of processing in meats and food safety and the interaction of slicing & packaging of fermented meats for modern distribution. Over his career, he has gained a wide experience in the international salami industry.
Registration & fees
· Normal fee: 1,410 €
· Reduced fee: 1,230 €
A reduced fee will be offered to:
· Companies with a R&D contract signed with IRTA after 01 January, 2017.
· Companies registering more than one employee (discount applied to all attendees from the same company except the first one registered).
The prices include refreshments, lunch and the transport from Girona to IRTA (30 Km).
Please do not send the registration fee until you receive confirmation of participation and payment instructions.
The number of participants is limited to 25. Applications will be considered in the order in which they arrive.
In the event of cancellation up to May 20th, 2019, the registration fee will be refunded. After this date, a cancellation fee of €200 will be applied.
The following hotels in Monells (population 150) and Girona (population 100,000) offer special prices to course attendees. To make bookings, you can contact the hotels directly, indicating that you are attending the course.
A free shuttle system will be organised from Girona to IRTA (30 minutes). The pick-up point for the shuttle bus is next to Peninsular Hotel.
Venue and contact
- (+34) 972 630 052
IRTA Monells. Building B
Finca Camps i Armet
17121 Monells, Girona