Workshops

The objective is for those involved to understand the importance of developing procedures and records for the establishment and certification of Good Livestock Practices (GLP) to ensure the safety of meat and milk, focusing on areas where GLP are established in corral production, including procedure and record definitions.

Applicable to all organizations needing to conduct internal or external audits of food safety and quality management systems. Learn how to manage an audit program, perform audits, the competencies auditors should have, and how to evaluate their performance.

Food habits have experienced significant changes worldwide, creating new techniques for food production, preparation, storage, and distribution. Effective hygiene practices are essential to avoid health consequences. Food producers must know the risks associated with their products and control measures to prevent health hazards. Learn to design HACCP programs.

Participants will understand the importance of the technological properties of meat associated with the development of fresh and processed meat products. Through theoretical concepts and practical demonstrations, they will learn about the technological properties of meat, such as water retention and emulsification, and discuss the role of additives and processes in developing marinated and processed meat products.

The aim is to transmit knowledge and working methods on adding value to meat through the production of various meat products.

During the meat production process, there are a series of factors that can affect the quality of the product. In general terms, these factors can be grouped into two main groups: extrinsic factors, independent of the animal, and intrinsic factors related to the animal. All of these influence in greater or lesser measure the two basic elements of sensory quality: color, juiciness, and flavor.

Although color is one of the factors to consider when buying meat, freshness is one of the most valued characteristics by consumers. Defined as "wet aging," this method allows the application of different periods of time to the meat, improving tenderness and juiciness. This presentation will introduce various applications for companies looking to produce high-quality products free of additives.

Learn practically and simply how Artificial Intelligence works, how to work with it, create innovative projects, and streamline work processes.

Workshop conducted by official DETIF personnel from SENASICA to train those interested in certification or modification procedures for TIF.

Understand and interpret the requirements that make up the Food Safety System Certification (FSSC) 22000 scheme in its version 6 (ISO 22000:2018, ISO/TS 22002-1, and additional FSSC 22000 requirements), providing an overview of this scheme to facilitate its proper implementation and documentation within a food safety management system.

This workshop is designed for managers and those in charge of production systems and quality control in milk production and dairy product processing, as well as in the breeding and fattening of animals for processing and the production of meat products and value-added products in the plant. In this workshop, participants will acquire the tools and knowledge necessary to initiate, design, implement, audit, and certify an SQF system in the dairy and meat industries.

Join us to explore how to build an investment portfolio in a simple and straightforward way using BlackRock funds. Plus, learn strategies to make your investments more tax-efficient!

A technical workshop where participants will learn new technologies and techniques to produce cheeses using 100% dairy-based ingredients. Designed for medium and small dairy producers as well as students and professors in the sector.