8th Dry Cured Ham World Congress

8th Dry Cured Ham World Congress

TREASURE will be presented at the 8th Dry Cured Ham World Congress that will take place in Toulouse on the 25th and 26th of June 2015. The congress covers the recent scientific advances regarding breeding system, raw material characteristics, meat process technology, products quality, marketing, consumption trends and nutritional concerns. The event is divided in 4 sessions:

• Breeding and quality of raw material systems: use of natural resources , influence of genetic types , effect of slaughter weight , influence of dietary protein
• Processing technologies and impact on product quality: new tool to optimize the qualities of ham , use of innovative processes , the salt content reduction, non-destructive measurements in post- salting, technology innovation, management of mold
• Markets and product innovation: the ham market in France, export strategies, dried hams under quality labels in Europe.
• Nutritional and organoleptic qualities: instead of dry cured meats in the diet, cutting effect on the perception of salty flavor, the European research project TREASURE.

Partners involved: KIS, SSICA, UNIEV, IFIP, INRA, INIA

On the following link you can register to event and have more details about the programme.

Download the agenda