Te esperamos del 26 al 28 de febrero 2019
Cintermex. Monterrey, N.L.
Faltan Days Hours Minutes Seconds

Master Conferences

TUESDAY, FEBRUARY 26
DAVID BARREIRO
“THE FUTURE OF MEAT”
Tuesday, February 26
18:30 - 20:00 hrs.
Auditorium A
With an experience of twenty years in the meat and food sector, he specializes in consumer trends, as head of section in the writing department of the magazine EUROCARNE, the most important of the meat sector in Spanish.
WEDNESDAY, FEBRUARY 27
JOHN STIKA
“CERTIFIED ANGUS BEEF”
Wednesday, February 27
9:00 - 10:00 hrs.
Auditorium A
John Stika will take you by the hand in the experience of creating a successful brand, based on science and marketing.
MARK POST
“INNOVATION IN ALTERNATIVE PROTEINS: ARE THEY DISRUPTIVE?”
Wednesday, February 27
10:30 - 11:30 hrs.
Auditorium A
Mark Post shares his vision of the future of food and argues that food grown in laboratories will become a standard in our lives in a short time.
THURSDAY, FEBRUARY 28
RANDY BLACH
“CATTLEFAX”
Thursday, February 28
9:00 - 10:00 hrs.
Auditorium A
Randy Blach will take a statistical tour through the history of meat production, emphasizing those factors that have contributed to improving the quality of the final product and the profitability of the productive chain in the U.S.
ERICK GUERRERO
“ECONOMIC PERSPECTIVES 2019”
Thursday, February 28
10:30 - 11:30 hrs.
Auditorium A
Erick Guerrero's objective is to provide practical information that can be useful for decision making.

Continuing Training Conferences

TUESDAY, FEBRUARY 26
OSCAR FERRARA / USMEAT
“CHALLENGES AND OPPORTUNITIES OF THE BOVINE AND PORK SECTOR IN NORTH AMERICA”
Tuesday, February 26
13:00 - 14:00 hrs.
Auditorium B
Since January 2017, he has been part of USMEF as regional director for Mexico, Central America and the Dominican Republic.
JIM SUMNER
“CHALLENGES AND OPPORTUNITIES OF THE POULTRY SECTOR IN NORTH AMERICA”
Tuesday, February 26
14:00 - 15:00 hrs.
Auditorium B
Objective: To integrate a block that competes globally in the North American region of production and export for new and innovative value-added poultry products.
GUADALUPE LÓPEZ
“COST MANAGEMENT OF A SMALL PACKINGHOUSE”
Tuesday, February 26
15:00 - 17:00 hrs.
Auditorium B
EUGENIO SALINAS MORALES
“WHAT TO EXPECT FROM THE AGREEMENT BETWEEN MEXICO, THE UNITED STATES AND CANADA (USCMA)?”
Tuesday, February 26
17:00 - 19:00 hrs.
Auditorium B
He is currently Coordinator and Technical Secretary of the "Cuarto de Junto" of the Strategic Consultative Council of International Negotiations, participating actively in the renegotiation and modernization processes of NAFTA, TLCUEM, Alianza del Pacífico, TPP, ACE 6 with Argentina and ACE 53 with Brazil.
WEDNESDAY, FEBRUARY 27
HERIBERTO HERNÁNDEZ / OPORPA
“OPPORTUNITIES FOR PROVIDING MEXICAN PORK MEAT”
Wednesday, February 27
13:00 - 14:00 hrs.
Auditorium B
Since September 2014, President of the Mexican Pork Farmers Organization. President of the organizing committee of the National Congress of Pork Producers. President of the Pork Commission of the National Agricultural Council.
VÍCTOR PIÑAL / UMBRELLA
“DIGITAL MARKETING FOR AGRIFOOD SECTOR CAMPAIGNS”
Wednesday, February 27
14:00 - 15:00 hrs.
Auditorium B
Objective: We are more than 75 million Mexicans connected to Internet, so it's important to understand it's importance to develop an efficient digital interactive communication strategy for our companies.
JESÚS VELÁZQUEZ / PALOS GARZA
“IMPORT OF MEAT PRODUCTS EXPORTATION OF MEAT AND PROCESSED MEAT PRODUCTS”
Wednesday, February 27
15:00 - 17:00 hrs.
Auditorium B
UNA
“PROVIDING OPPORTUNITIES FOR MEXICAN POULTRY MEAT”
Wednesday, February 27
17:00 - 19:00 hrs.
Auditorium B
THURSDAY, FEBRUARY 28
JOSÉ MANUEL SAMPERIO
“COLD CHAIN”
Thursday, February 28
13:00 - 15:00 hrs.
Auditorium B
Objective: To know the effects of cold chain in meat by other climate variables such as air speed and humidity that affect the loss of meat. That also impact on quality and economy, will know the methods to assess and correct these deficiencies.
MILDRED VILLANUEVA MARTÍNEZ
“HOW TO IMPLEMENT TRACEABILITY: BASIC PRINCIPLES”
Thursday, February 28
15:00 - 17:00 hrs.
Auditorium B
Objective: To know the importance of establishing a traceability system and the use in national meat products.

Exhibitor Conferences

TUESDAY, FEBRUARY 26
ANA LUCRECIA URÍZAR / NSF INTERNATIONAL
“ROADMAP FROM TIF TO GFSI CERTIFICATION”
Tuesday, February 26
13:30 - 14:30 hrs.
Auditorium A
JAVIER GARCÍA PINA / CHEMITAL
“DEVELOPMENT OF PREDICTIVE MODELS VS LISTERIA MONOCYTOGENES AND LACTIC BACTERIA”
Tuesday, February 26
15:00 - 16:00 hrs.
Auditorium A
Objective: Inform attendees of the possibilities offered today by predictive models in microbiology, as a tool to help with HACCP, and in the implementation and maintenance of different quality systems (ISO-22,000, IFS, BRC, ...).
CARLOS ENRIQUE HERNÁNDEZ / INGREDION MÉXICO
“CHALLENGES AND FORMULATION SOLUTIONS FOR MEAT INDUSTRY IN MEXICO”
Tuesday, February 26
16:30 - 17:30 hrs.
Auditorium A
Objective: The market has an increasing need of meat products that are economical, nutritious, and that meet the expectations of consumers at the sensory level, without neglecting innovation. By reducing expensive ingredients such as mechanically deboned meat, food producers must adapt their formulas and processes to keep up with the market needs. Ingredion will present formulation strategies that can be used by manufacturers of meat products to maintain the competitiveness of their products in a highly challenging competitive environment.
WEDNESDAY, FEBRUARY 27
KAREL ORTIZ / MAYEKAWA
“CHRIS: CO2 HEAT PUMP DESICCANT DEHUMIDIFIER”
Wednesday, February 27
12:30 - 13:30 hrs.
Auditorium A
MARK CORNTHWAITE / DUPONT
“MEAT SUBSTITUTES AS A MARKET GROWTH OPPORTUNITY AND HOW TO OVERCOME THE PRODUCT DEVELOPMENT BARRIERS”
Wednesday, February 27
13:30 - 14:30 hrs.
Auditorium A
Objective: Meat free represents one of the fastest growing but relatively young sub categories that is attracting a great deal of interest from new start-ups and traditional ‘big food’ companies both meat and non-meat. The leading purchase drivers are however, always, taste, texture and value for money. Meeting this challenge is not easy as the characteristics of meat are difficult to imitate with plant proteins, however there are ingredients/solutions based on science and knowledge to develop great products. This talk will explore both the consumer and the technical challenges that need to be met and ways in which they may be overcome. The presentation will be comprised of learnings from consumer research as well as from concept development and technical expertise gained from helping many companies address this space.
GABRIEL SANTOS / ZUBEX
“TRENDS AND SOLUTIONS IN SUSTAINABLE PACKAGING FOR THE FOOD INDUSTRY”
Wednesday, February 27
15:00 - 16:00 hrs.
Auditorium A
Objective: Inform attendees of the different technologies and possibilities that exist in eco-friendly materials for food packaging.
ING. RUBÉN FLORES / BUSCH VACUUM MÉXICO
“VACUUM TECHNOLOGY IN THE PACKAGING INDUSTRY”
Wednesday, February 27
16:30 - 17:30 hrs.
Auditorium A
Objective: Inform about the importance of the application of vacuum in the processes of food packaging, as well as the advantages offered by Busch Mexico, such as energy efficiency savings.
LAILA BOHIGAS VILALTA / BDF NATURAL INGREDIENTS
“TRANSGLUTAMINASE: APPLICATIONS AND BENEFITS IN THE MEAT AND DAIRY INDUSTRIES”
Wednesday, February 27
18:00 - 19:00 hrs.
Auditorium A
Objective: Provide general specifications about transglutaminase. Train in different applications with transglutaminase in the meat sector: as texture improvement and salt reduction in hams and meat restructuring applications. There will also be applications with transglutaminase in the dairy sector: such as reduction of protein in yogurt, increase the yield in fresh cheese, increase the viscosity in sour cream, among others. Provide tools to the food industry to innovate in their product lines.
THURSDAY, FEBRUARY 28
ÁLVARO U. BRAVO / CSB-SYSTEM MÉXICO
“HOW TO MAKE THE MEAT COMPANY INTELLIGENT BY OPTIMIZING PROCESSES AND REDUCING COSTS”
Thursday, February 28
12:30 - 13:30 hrs.
Auditorium A
Objective: To inform attendees of the possibilities and needs of modernizing the industry today, especially within the meat sector, in order to compete in global markets and take advantage of all the development opportunities offered by the industry 4.0.
GABRIELA TELLEZ / SEALED AIR
“THE PACKAGING IS THE SOLUTION NOT THE PROBLEM”
Thursday, February 28
13:30 - 14:30 hrs.
Auditorium A
Objective: To inform attendees of the main objective of food packaging and it's impact on the environment, the sustainable results that can be generated from the use of intelligent packaging and innovative materials.
SAMUEL GONZÁLEZ / DANFOSS INDUSTRIES
“SOLUTIONS AND NEW TECHNOLOGIES IN APPLICATIONS FOR THE FOOD INDUSTRY”
Thursday, February 28
15:00 - 16:00 hrs.
Auditorium A
Objective: Update the attendees of the available alternatives for movement control in hygienic environments, in compliance with good global practices of food manufacturing.
MICHAEL OBENAUF & UWE FRANZ / MULTIVAC
“HOW TO OPTIMIZE THE PROCESS OF FRESH AND PROCESSED MEAT BY MEANS OF PORTIONING AND SLICING”
Thursday, February 28
16:30 - 17:30 hrs.
Auditorium A
Objective: Show what is the best alternative to save production costs, maximize yield and increase efficiency of meat/cold meats and cheese production plants, as well as how to better satisfy the demands of the market by means of price-quality.
YON MEDINA / EXPERT CLOUD ONE
“SCOTIA EMPRESARIAL MANAGEMENT WITH SAP: HOW A BANK CAN HELP YOU TO SELL MORE, OPERATE BETTER AND MANAGE YOUR COMPANY COMPLETELY. IT'S POSSIBLE?”
Thursday, February 28
18:00 - 19:00 hrs.
Auditorium A