Healthier Processed Meats - Fact or Fiction?16 February 2017 16 February 2017
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.
|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|
|11.30||“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|
|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|
1 PROSSLOW – “Development of consumer accepted low salt and low fat Irish traditional processed meats”; “NutriMeat - Delivering processed meat products with health benefits”.