20 Oct 23 Oct

There is a wide variety of fermented meats throughout the world with unique characteristics, especially for intense and particular flavours.

The processing remains quite traditional in many cases and the introduction of innovations is a matter of intense debate in all countries. The scientific knowledge has progressed very fast in recent years and technology can be significantly improved without impairing its quality. This Symposium is an excellent opportunity to discuss important issues related with the quality, safety and nutritive value of fermented meats. The first edition was successfully held in Freising (Germany) in 2011 and we hope this second edition will continue to create an adequate environment for discussing latest advances and innovations for this important sector. Young researchers and (PhD) students are particularly welcome and this will be an excellent opportunity to exchange and discuss their novel results and stimulate new ideas. The topic fermented meats is very wide and this Symposium will consider all meat products where fermentation takes place but also those meat products mainly experiencing ripening and drying like dry-cured ham, dry-cured loin, cecina, bresaola or pastirma among others. Valencia is a wonderful and dynamic city, site of delicious oranges and the worldwide famous paella and other culinary dishes as well as sport events like America´s Cup and Formula 1 races. The city is a combination of old history, with remains from roman times, to the modern buildings like the famous City of Sciences designed by the well-known Valencian architect Santiago Calatrava. We will be very pleased to welcome you to the Symposium in Valencia with the hope you will enjoy and take maximum profit of your stay.