Conferences

Be part of the transformation towards a more sustainable and profitable meat industry. We will unveil the path to innovative strategies to extend shelf life, preserve quality, maximize yield, and minimize waste. With a comprehensive focus on preservation, oxidation, and injection, we will demonstrate how zero waste can become the new standard of excellence. The future of meat starts now!

This conference will analyze the factors influencing microbial growth in meat and meat products, including pH, water activity, temperature, and packaging methods. It will address the main microorganisms affecting these products and the antimicrobial strategies used in the industry, considering synergies and functional limitations of preservatives. Finally, key findings from research projects co-funded by the European Regional Development Fund (FEDER) and the Institute for Development of the Region of Murcia (INFO), carried out by DOSCADESA between 2018 and 2025, will be presented, focusing on the development of new preservatives for the meat sector.

My work has focused on the development and commercialization of the technical systems of special flooring, of the RCR group including the development and improvement of them and their technical dissemination in various official bodies, such as: Official Colleges of Engineering, Architecture, Universities, international training EMMEA RCR, ANETIF MEXICO, Portugal, Rome, Berlin Rome, Edinburgh.

In our conference we will address how sustainability is transforming the meat industry through the revalorization of by-products. We will show how we convert these by-products into high-value ingredients, such as collagens, plasma and colorants, which improve the quality, performance and nutritional profile of meat products. Finally, we will talk about practical applications that reduce costs, increase protein value and optimize organoleptic characteristics, offering innovative solutions for a more competitive and sustainable market.

The cold chain of the meat sector currently has different challenges, among which are insufficient infrastructure, high costs, failure in its quality, training of personnel and implementation of technology in Monitoring. If we implement a technology that provides better investment conditions and lower investment costs and that directly impacts sustainability in all its areas, it is the solution to this problem. CO2 technology proposes a sustainable technological solution that is a reality in Latin America today.

During this session, you will learn how to boost your sustainability and energy savings goals through efficient cooling solutions with heat pumps. It will address the advantages and benefits offered by this equipment in terms of CO2 reduction, gas consumption, water consumption and maintenance compared to the use of cooling towers or evaporative condensers.

The conference addresses how vacuum technology optimizes packaging processes in the meat industry by extending product shelf life, preserving freshness, reducing waste and improving operational efficiency. It presents the benefits of integrating advanced systems, such as high-performance vacuum pumps and digital monitoring, to increase productivity, comply with international regulations and promote sustainability in a highly competitive market. It also includes success stories that demonstrate the return on investment and competitive advantages of adopting these solutions in a highly demanding market.

Global warming is disrupting traditional preservation strategies, accelerating microbial growth, and causing premature food spoilage, leading to significant costs for the industry. This conference will examine the science behind microbial inhibition, exploring the most relevant microorganisms and the effectiveness of organic acids at different concentrations. It will also discuss organoleptic impacts and the risks of reducing antimicrobials below minimum inhibitory levels. By following scientific principles and best manufacturing practices, the industry can address these challenges and ensure product quality and safety.

This conference will focus on the essential principles for designing and constructing TIF-certified cold rooms, in compliance with the NOM-008-ZOO-1994, ensuring food safety in meat products. Key components such as panels, sealants, and temperature control systems will be discussed, along with best practices for maintaining optimal refrigeration conditions to ensuring the quality, safety, and food integrity of meat products.

Nothing says more about the origin and representativeness of a food than its taste. In the case of meats, the flavor expresses, through the ingredients and preparation methods, a little of the culture and history of those who prepare them. At Kerry, we have technological platforms that add personality to the flavor, as well as the enrichment of meat attributes, promoting sustainable nutrition. Discover the importance of flavor in meat products and how our smoke technology offers benefits that go beyond taste.

This conference will cover strategies to enhance the quality and efficiency of meat product packaging. It will explore conveyor configurations, packaging techniques, and box designs to prevent damage and optimize workflow. Additionally, it will analyze the impact of reprocessing on quality, identifying root causes of defects through data analysis. Finally, the session will highlight the synergy between packaging and machinery, demonstrating how proper selection and utilization can improve product presentation and maximize operational profitability.

This conference will explore the benefits of soy protein in the meat industry and as a plant-based alternative to animal meat, debunking misconceptions and highlighting its impact on health and sustainability. Additionally, it will cover the fundamental principles of food protection, including challenges in the supply chain, distribution, and storage. Strategies and industry control measures will be presented, with a focus on the use of preservatives and their key role in the sustainability of the global food system.