Following the success of the 2013 course, which was attended by 25 professionals from 15 different countries, IRTA announced that the 2nd International Course in Dry Cured Meat Products is to be held from 19 to 23 May, 2014 at the IRTA centre located in Monells (Girona), Spain.
The 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.
It focuses especially on practical training (40 % of the classes are held in the pilot plant). From Monday to Thursday 7.5 hours of classes will be held daily from 8:00 to 17:30 and from 8:00 to 15:00 on Friday, with breaks for coffee and lunch.
The course is aimed at those working in the fields of production, R&D, quality, and sales in 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-technological knowledge, acquired at IRTA or in the private sector, with a continuous experience in collaboration, training and technology transfer within the meat sector.
Dry curing is a method used since the beginning of mankind to preserve meat. Nowadays dry cured meat products, such as fermented sausages and dry-cured ham, are highly appreciated for their sensory 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 a variety of raw materials, ingredients and processing methodologies is vital in order to successfully approach these continuous challenges.