IRTA Fermentation knowledge from Spain
The course, which in the past editions has been attended by professionals from 25 different countries, is addressed to professionals working in the fields of production, R&D, quality management, marketing and sales of the meat industry and related sectors.
The course combines both theory and practice and provides a comprehensive review of all important aspects related to the manufacture of fermented sausages and dry cured ham, as well as the latest developments in processing technologies and an overview of industrial trends.
The 6th International Course in Dry Cured Meat Products also provides a unique opportunity to share experiences among professionals from all over the world, to create networking and establish new business and commercial relationships.
This year the highlighted topic is the microbiological safety of dry cured meat products.
More information about the course can be found at www.drycuredmeatcourse.com.