3rd DIL Seminar Meat and Sausage Products
Innovative concepts of product design
Date: 25th October 2011
Quakenbrück. The German Institute of Food Technologies (DIL) in Quakenbrück continues its series of innovation seminars for the meat industry on 25th October. Innovative processes and techniques as well as new products enhance competitiveness of enterprises in this market. New products are also basis for the internationalization of this business. New processes enable additional energy, time and in turn cost savings as well as competitive pricing.
DIL is a well-equipped partner of medium-sized meat processors. Based on several years of fundamental research, a well-equipped plant hall as well as comprehensive analytics, DIl experts – together with external referees – would like to update participants about latest developments and opportunities within the meat market. At the end of the seminar, it is possible to visit the new facilities of DIL.
Tying up to the success of the last event in 2010, new focal points are set for this year’s seminar. Besides technological aspects of new products and processes, pasteurization, smoking and special packaging solutions are focus this time. During the lunch break, DIL provides new innovative products for tasting.
The one-day seminar addresses CEOs, production and plant manager, product developers, marketers, product as well as sales manager from the meat industry – suppliers similarly as manufacturers.
Seminar Facts:
Tuesday, 25th October 2011
German Institute of Food Technologies
Prof.-von-Klitzing-Str. 7
49610 Quakenbrück
Germany
Fee: 300, - Euro
Application deadline: 21st October 2011
(Ms Ines Rickelmann: 
i.rickelmann@dil-ev.de)
Contact partner: Chief of Competence Team Meat
(Mr Fritz Kortschack: f.kortschack@dil-ev.de)
Download the seminar information (PDF)
