Live online seminar “Process monitoring of raw cured products and raw sausages”
Which aspects are crucial in terms of process monitoring and quality assurance in the production of raw sausages and red ham? Answers to these and other questions are provided by the QS Academy's live online seminar "Process monitoring of raw cured products and raw sausages", for which only a few participant places are available.
You will find out everything as part of the seminar, which will take place online on February 7, 2024 (14:00 p.m. to around 16:30 p.m.) and is aimed at quality managers from companies in the meat industry as well as employees from testing and advisory institutions as well as from official monitoring Useful information about the selection of raw materials, maturing processes and the correct packaging and storage of the goods. The speaker explains which process parameters also play an important role Prof. Dr. Achim Stiebig (including former lecturer at the Ostwestfalen-Lippe University of Technology for the meat technology major in the Life Science Technologies department). Markus Hensgen (QS team leader for the meat industry) provides a detailed insight into the applicable QS requirements in relation to the production of meat products.
You can find further information about the event and a booking option here.
