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Healthier Processed Meats - Fact or Fiction?

Event Time 9:30 AM - 3 PM
Venue Teagasc Ashtown

We are delighted to invite you to a workshop on the development of Healthier Processed Meats.  The programme includes state-of-the-art addresses on the topic, as well as outputs from two on-going DAFM- funded research projects in the area: 

  • “Development of consumer accepted low salt and low fat Irish traditional processed meats” (PROSSLOW)
  • Delivering processed meat products with health benefits (NutriMeat)

The workshop is aimed particularly at individuals in the food industry involved in the production or re-formulation of processed meats. 

Attendance at the event is free but registration is essential.  Deadline for registration – Friday February 10, 2017

Please register through the following link, specifying ‘Healthier Processed Meat’ as the Course Title.

http://interactive.teagasc.ie/open/trainingbooking

Programme

09.30 Registration
10.00 Welcome
10.10 Keynote 1: “Processed meat product re-formulation” - Dr Karl McDonald, FSAI
10.40 Keynote 2: “Processed meats and health claims” – Dr Fiona Lalor, UCD 
11.10 Coffee
11.30 “Development of low salt and low fat Irish traditional processed meats” – Dr Maurice O’Sullivan, UCC
11.50 Salt reduction in cured meat products” – Dr Gonzalo Delgado-Pando, Teagasc
12.10 Consumer attitudes towards reformulated healthy meat products” - Liran Shan, UCD
12.30 “Development of re-formed meat products with health benefits” - Simona Grasso, UCD
12.50 Light Lunch
13.40 “Development of comminuted meat products with health benefits” - Zara Bolger, UCD
14.00 “Development of processed beef and pork meat products containing health promoting marine derived ingredients” – Dr Michael O’Grady, UCC
14.20 Panel Discussion/Conclusion

1 PROSSLOW – “Development of consumer accepted low salt and low fat Irish traditional processed meats”; “NutriMeat - Delivering processed meat products with health benefits”.