Events

Industry Workshop High Pressure Processing to Control Pathogens in Ready-to-eat-Traditional cooked meat products

Created by safefood (See other events)

Jun 23, 2017 from 10:00am to 1:15pm UTC+01
Location: University College Cork
Latest Activity: Jan 14, 2020

A workshop on High Pressure Processing will be held in UCC on Friday, 23rd June 2017.

This workshop will focus on the use of High Pressure Processing to control pathogens in Ready-To-Eat traditional cooked meat products with reduced sodium, lower preservatives and no artificial colours or flavours.

Further information is available here: HP meat workshop 2017 (226kB)

If you wish to apply please complete the application form: HP meat workshop application form (315kB)

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