Education IRTA announces international course
This course will provide 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. A thorough knowledge of the individual and combined effects of the variety of raw materials, ingredients and processing methodologies is vital in order to successfully meet the needs of an ever changing market and consumer trends.
The course places an important emphasis on practical training and 40% of the classes are held in the pilot plant. It is aimed at those working in production, R&D, quality and sales departments of meat companies, Research and Technological centres and companies providing services, ingredients, materials and equipment to the meat industry.
The teaching staff combines an excellent scientific and technological knowledge, acquired at IRTA or in the private sector, with a continuous experience in collaboration, training and technology transfer within the meat sector. The course will be conducted in English.
Starting this year, one of the course topics will be chosen for in-depth discussion; the selected topic will vary from year to year. In 2016 the highlighted topic is The importance of starter cultures on sensory characteristics of dry fermented sausages.
The number of participants is limited to 25. Applications will be considered in the order in which they arrive.