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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. In 2022 the highlighted topic is: On the way to cleaner labels
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 industry suppliers
Service companies
R&D centres
Programme
Technologies of dry fermented sausage processing (16,5 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 (8 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.
Technologies 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.
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.
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.
Grau Matas
COURSE COORDINATOR
Grau Matas Ferrer is licensed in Food Technology and Food Management for the University of Vic (2018). Since 2010, he is innovation technician in the Program of Quality and Food Technology at IRTA (Institut de Recerca i Tecnologia Agroalimentàries).
His activity focuses mainly on the improvement and development of meat analogues in the frame of national and European research projects and private contracts. He has expertise on the development of new products (formulation, shelf life, packaging…), formulation and production processes technical advice and extrusion process of meat analogues, liquid foods (milk, pulse and cereal drinks, juices, creams…) and meat products. He also has expertise in the validation of heating treatments of food products.
He has carried out coordination tasks of the IRTA pilot plants (equipment, quality (RSIPAC / RGSEAA, …). He is a trained taster in the sensory evaluation panel of IRTA. He is currently the coordinator of the International Course in Meat Products Technology and the International Course in Dry Cured Meat Products.
Jacint Arnau
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
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
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).
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.
· Normal fee: 1,650 €
· Reduced fee: 1,485 € (registration before 30th April 2022)
The prices include refreshments, lunch and the transport from Girona to IRTA (30 Km).
The number of participants is limited to 30.
Applications will be considered in the order in which they arrive.
Cancellations
In case of cancellation, the registration fee will be refunded before 14th May 2022. After this date, a cancellation fee of 200 € will be applied.