We start preparations for a new edition of the international course on technology of products Cárnico of IRTA

The knowledge for the development of new technologies to the beef industry acquired a growing importance in the current economic scenario. Offer products and services of high quality has become a priority for those companies wishing to increase their competitiveness in global markets. In order to respond to these demands, each year the Institute for research and food technology (IRTA), attached to the Department of agriculture, livestock, fisheries, food and Natural Environment of the Generalitat de Catalunya, organized a course of excellence in order to provideboth technologists of the meat sector and professionals of other food specialities, an integral formation of the chain of the meat from the animal production to packaging and marketing of these products.

The month of September, the Auditorium of the IRTA Monells (Girona, Spain) will host the tenth edition of the international course on technology of meat products, organized by the CECOC-PTC in collaboration with the Spanish Agency of international cooperation for development (AECID) and the National Institute of research y Tecnología Agraria y Alimentaria (INIA). In this regard, Jacint Arnau, director of the programme of food technology of the IRTA and teaching of the course, said: "every year the international course represents a unique opportunity to assimilate the most innovative techniques for the meat processing industry, as well as further issues as the legislation governing its production and sale".

The course runs for five weeks and is divided into modules that can be taken jointly or independently. Throughout the 180 classroom hours of theoretical and practical attendees will learn to evaluate the quality of a channel, to develop all kinds of meat products, to determine the organoleptic properties of the meat and will know the latest developments in terms of food security. Another of the aims of the course is the understanding of the factors affecting the microbiological, nutritional and functional quality of the meat (from the genetics, nutrition, management and technology), very useful to innovate in new meat food production.

Scientists and experts of recognised international repute belonging to different universities, private companies and public research bodies will form part of the teaching team, becoming the international course a unique opportunity to learn of the latest industrial developments in the beef sector. On the other hand, assistance by students from Latin American countries, companies, research and administration bodies gives the course a unique international character, as it represents a meeting point to establish professional relationships among the different backgrounds of students and teachers.

As in previous editions, half of practical classes are carried out in the pilot plant adjacent to the Auditorium of the IRTA and will be devoted to the preparation of fresh, cooked, salted meats and sausage crudos-curados. Thanks to a panoramic window located in the same conference room and a modern audio-visual system which will be screened on a screen the development of the process under way in the pilot plant, it will be possible to observe the evolution of practice live. This system, together with a connection for microphones and loudspeakers from the pilot plant to the desks of the auditorium where students, offers the possibility of interactive tracking practices. In the coming months, the IRTA issued on its website the dates and the final program of the Xth Edition of the international course on technology of meat products.