A more experimental profile marks the 9th edition of the international course on technology of meat products

The next September 27, 2010, Dr. Philibert Sánchez Irta of Monells (Girona) will open at the ninth edition of the international course in meat products technology, organized in collaboration with the Spanish Agency of international cooperation for development (Aecid)the National Institute of research y Tecnología Agraria y Alimentaria (INIA) and the Ministry of science and innovation. This course of excellence in the field of food technology is aimed at technologists in the meat sector and professionals of other food specialties who wish to acquire an integral formation of the chain of meat from the animal production to the manufacturepackaging and marketing of meat products.

Duration increased to five weeks, this year the international course content is distributed in 6 modules that can be pursued jointly or independently. Some of them consist of more than 50 per cent of practices carried out in the pilot plant of the Auditorium of the Irta, which has a modern audio-visual system for excellent track of classes from the adjoining classroom or from the interior of the pilot plant.

Within the module of food safety and quality, professionals in the food industry as Luis Polo of the company Faccsa-Prolongo, Salvador Carmaniu, of Sant Dalmai, and July Tapiador, of Iberian Dicvisa (former Navidul and Campofrío), illustrate examples of practical application of the HACCP (hazard analysis and critical Control points) system in the preparation of fresh productscooked and cured. This module, which represents a novelty highlighted with respect to other editions, also provides for 5 hours of practices of sensory analysis that will allow attendees to the course to familiarize themselves with the main methodologies and concepts developed previously in the theoretical part of this module. On the other hand, the 50 hours of practices that are part of the 3 last modules relating to 'Technologies of production of fresh meat products, cooked and Curados' will give participants the opportunity to learn how to make over 30 products in the pilot plant of Irta.