Healthier Processed Meats - Fact or Fiction?

16 February 2017 16 February 2017

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”.