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Talleres

Workshops

We will offer a great variety of workshops that will help to instruct the visitors on subjects related to the meat and dairy industry.

You can choose below the workshop that’s best suited for you.

Wet aging applied to the meat of Holstein bulls and cull cows

Manuel González - FES Cuautitlán, UNAM

Maduración húmeda aplicada en carne de toros Holstein y vacas de desecho
Date, time and duration

Wednesday 22nd
16:00 - 19:00
A total of 3 hours
Hall 101

Registration Fee

$1,000 MXN

Overview and speaker info

You can find more information about the workshop here.

HACCP Certification (Basic)
International HACCP Alliance

Patricia López Aldama - ANETIF

HACCP Básico
Date, time and duration

Tuesday 21st and Wednesday 22nd
Both days: 09:00 - 13:00 and 16:00 - 20:00
8 hours each day, a total of 16 hours
Hall 301

Registration Fee

$5,000 MXN

Also, for an additional payment of $50 USD, this workshop offers the option of receiving a badge endorsed by the International HACCP Alliance in the certificate of participation.

If you are interested, send your workshop registration payment voucher ($5,000 MXN) to the following email address to receive further instructions on how to make this additional payment and obtain the badge: mcalderon@anetif.org

If your company is CURRENTLY a partner of CoMeCarne, receive a 30% discount on the registration fee for the workshop. To provide you with the special price please send an email to hugovaladez@comecarne.org

Overview and speaker info

You can find more information about the workshop here.

Alternatives in production and transformation of Mexican meat

AMEXITEC

Alternativas en la producción y la transformación de la carne mexicana
Date, time and duration

Tuesday 21st and Wednesday 22nd
Both days: 16:00 - 19:00
3 hours each day, a total of 6 hours
Hall 105

Registration Fee

$1,800 MXN

Overview and speaker info

You can find more information about the workshop here.

Factors that influence meat quality

Nelson Huerta Leidenz - Texas Tech University

Factores que influyen en la calidad de la carne
Date, time and duration

Tuesday 21st and Wednesday 22nd
Both days: 09:00 - 14:00
5 hours each day, a total of 10 hours
Hall 105

Registration Fee

$1,800 MXN

Overview and speaker info

You can find more information about the workshop here.

Process to obtain the Tipo Inspección Federal (TIF) certification and its expansion

SENASICA

Factores que influyen en la calidad de la carne
Date, time and duration

Tuesday 21st and Wednesday 22 nd
Both days: 16:00 - 20:00
4 hours each day, a total of 8 hours
Hall 107

Registration Fee

$1,000 MXN

Overview and speaker info

You can find more information about the workshop here.

Zootechnical Veterinarians Update, Authorized Managers in TIF Establishments on issues of good manufacturing practices, safety and regulatory framework

Universidad Nacional Autónoma de México

Factores que influyen en la calidad de la carne
Date, time and duration

Tuesday 21st, Wednesday 22nd and Thursday 23rd
Tuesday: 09:00 - 15:45
Wednesday: 08:55 – 15:30
Thursday: 08:55 – 15:00
A total of 19:25 hours (17:30 learning hours)
Hall 103

Registration Fee

$1,800 MXN

Overview and speaker info

You can find more information about the workshop here.

Quality aspects in the making of fermented meat products (cured / preserved meat)

Edith Ponce - AMEXITEC / Montserrat Escobar - UAM

Factores que influyen en la calidad de la carne
Date, time and duration

Wednesday 22nd
09:00 - 13:00
A total of 4 hours
Hall 101

Registration fee

$1,000 MXN

Overview and speaker info

You can find more information about the workshop here.

Dairy sector: Everything you wanted to know about milk, its regulations, sustainability and self-sufficiency... but you were afraid to ask

René Fonseca, Sergio Soltero - CEBL

Factores que influyen en la calidad de la carne
Date, time and duration

Wednesday 22nd
9:00 - 12:00
A total of 3 hours
Hall 107

Registration fee

$1,000 MXN

Overview and speaker info

You can find more information about the workshop here.

Investment management / liquidity for families and companies

Mauricio Villareal Torres – Banamex

Factores que influyen en la calidad de la carne
Date, time and duration

Thursday 23rd
9:00 - 12:00
A total of 3 hours
Hall 101

Registration fee

$1,000 MXN

Overview and speaker info

You can find more information about the workshop here.