7th edition

Dates to be confirmed

IRTA Monells (Girona, Spain)

5 subjects

Technology of dry fermented sausage processing

Technology of dry cured ham processing

On the way to cleaner labels

Control of drying

Safety in dry cured meats

Emphasis on practical training

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.

Every year, one of the course topics is chosen for in-depth discussion.

Who should attend

The 8th 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 companies

Meat companies

Meat industry suppliers

Meat industry suppliers

Service companies

Service companies

R&D centres

R&D centres

Programme

(to be confirmed)

(Classes will be held from 08:30 to 17:15 from Monday to Friday)

1) Technology of dry fermented sausage processing

(18,5 hours)

1.1) Raw materials, ingredients and additives. Emphasis on cleaner labelling.

1.2) Operations (mincing, mixing, stuffing, drying and packaging).

1.3) Starter cultures: taxonomy, metabolism and applications.

1.4) Differences in dry fermented sausages among countries.

1.5) Defects of appearance, texture, aroma and flavour of dry fermented sausages: Causes and solutions.

Practical classes (10 hours):

1.6) Manufacture of different types of dry fermented sausages in pilot plant.

1.7) Study of dry fermented sausages from the international market.

2) Technology of dry cured ham processing

(9 hours)

2.1) Manufacturing process.

2.2) Changes (microbiological, physico-chemical) in ham during processing.

2.3) Influence of raw materials and processing variables. Emphasis on cleaner labelling.

2.4) Defects in appearance, texture, aroma and flavour of dry cured hams: Causes and solutions.

Practical classes (5 hours):

2.5) Manufacture of dry cured hams and dry whole muscle products in pilot plant.

2.6) Study of dry cured hams and dry whole muscle products from the international market.

3) On the way to cleaner labels

(3 hours)

3.1) Reduction of meat extenders.

3.2) How does the Meat Industry tap into consumer new habits and attitudes towards labelling.

3.3) Practical classes: Study of labels of various commercial products.

4. Control of drying

(2 hours)

4.1) Basis of drying.

4.2) Standard convection dryers.

4.3) Drying control and relative humidity sensors.

4.4) Simulation of the drying process and the drier fluid dynamics.

4.5) Quick-Dry-Slice Process (QDS process).

5) Safety in dry cured meats

(2 hours)

5.1) Relevant hazards in dry-cured meats and associated risks.

5.2) Food Safety regulations applicable to dry-cured meat products: international standards.

5.3) Food Safety Management Systems: the relevance of validation, monitoring and verification procedures .

5.4) Approaches to enhance food safety of dry-cured and uncured meats.

 

Teaching staff

To 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.

Jacint Arnau Filiberto Sánchez Sara Bover Margarita Garriga Josep Comaposada Francesc Castells Ralf Neidhart
Jacint Arnau

Jacint Arnau

COURSE DIRECTOR

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

Filiberto Sánchez

Filiberto Sánchez

COURSE COORDINATOR

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.

Sara Bover

Sara Bover

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).

Margarita Garriga

Margarita Garriga

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.

Josep Comaposada

Josep Comaposada

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

Francesc Castells

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

Ralf Neidhart

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.

Venue and contact

IRTA Monells

  • (+34) 972 630 052
  • coursedrycuredmeat@irta.eu
  • www.irta.cat

  • IRTA Monells. Building B
    Finca Camps i Armet
    17121 Monells, Girona
    Spain

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