Seminar: Meat and processed meat - Innovative product design concepts
DIL seminar on October 1st, 2009
This event is the first one from a series of innovation seminars for the meat and processed meat industry organized by the German Institute of Food Technologies (DIL). In the light of the stiff competition in this market segment and the strong power of discount stores, innovative new products are important for success. DIL is a well-prepared partner to the SMEs from the meat and processed meat sector. Based on many years of basic research, a well equipped technical center and comprehensive chemical analyses, the DIL together with external lecturers will highlight the latest trends and opportunities on the market for meat products. Focusing not only on technological facets of new products and new processes, on opportunities opened up by new additives with health benefits and on alternative packaging ideas, the event also includes considerations on labeling issues for innovative products. The one-day seminar aims at managing directors, production and plant managers, product developers, marketing managers, product and sales managers from the meat and processed meat industries as well as at suppliers and producers.
Flyer Download
Seminar Fleisch- und Wurstwaren.pdf (German)
Seminardetails
Thursday, October 1, 2009
German Institute of Food Technologies (DIL)
Prof.-von-Klitzing-Str. 7
49610 Quakenbrück, Germany
Participation Fee
For participants from member companies: 220.00 Euro
For participants from non-member companies: 280.00 Euro
Please register until September 25, 2009 at d.kamper@dil-ev.de or online
Contact: Dr. Achim Knoch a.knoch@dil-ev.de
Program
Donnerstag, 01.10.2009
Time | Program | Speaker |
|---|---|---|
09.30-09.50 | Tackle the crisis with innovative products | N.N. |
09.50-10.20 | Application of natural ingredients for the optimization of processed meat qualities | Dr. Liv Janvary (Beneo Palatinit) |
10.30-11.00 | Possible application of cellulose derivatives in meat and sausage products | Tanja Wüstenberg (Dow Food & Nutrition Europe) |
11.10-11.40 | From the technology of restructured meat to fat-reduced products | Dieter Albers (Frutarom) |
11.50 -12.20 | Innovative convenience products | Marco Baumhammer(AVO-Werke August Beisse GmbH) |
12.30-13.00 | Starters, protective cultures and other antagonistic principles | Dr. Christian Hertel (DIL) |
13.10-14.15 | Lunch break | |
14.15-14.45 | General legal framework for innovative meat and sausage products | Dr. Markus Grube (KRELL & WEYLAND) |
15.00-15.30 | Packaging design and layout - special effects and market trends | (Wipak Walsrode GmbH & Co. KG) |
15.40-16.10 | New technologies for the production of cooked cured meat - cost reduction and extension of shelf life | Prof. Dr. Stefan Töpfl (DIL) |
16.20-16.50 | DIL as partner to the meat and processed meat industries | Dr. Volker Heinz (DIL) |
After the lectures: Opportunity to visit the institute |
An optional dinner with the speakers will take place the evening before the seminar (Wednesday, September 30, 2009). The seminar participants are cordially invited.
