CMIT Courses
Centre for Meat Innovation & Technology Courses
The Centre for Meat Innovation & Technology is offering a selection of training courses that have been tailored specifically for abattoirs and meat processors.
For more information on current and future course offerings, please contact Luis Garcia, Director of the Centre for Meat Innovation & Technology at (519) 763-4558 or luis@meatpoultryon.ca
New food processing technologies: Cured meat with the Cuomo Method
May 15, 2023
$800 (MPO members $600)
This advanced course will cover theoretical and practical knowledge on the application of the patented Cuomo Method that naturally enhances food through continuous pH control. During the course on meat transformation, we will delve into the whole supply chain, from the characteristics of the raw material, to the preservation methods, to the final product, through hands-on activities that will demonstrate to the trainees all the notions necessary to make READY TO EAT, matured, cooked and cured foods, through the high technology of a Stagionello Meat Curing Device.
New food processing technologies: Cured salami with the Cuomo Method
May 16 & 17, 2023
$1,350 (MPO members $1000)
This advanced course will cover theoretical and practical knowledge on the application of the patented Cuomo Method that enhances food naturally through continuous pH control. During the course on cured meats, we will delve into the entire supply chain, from the characteristics of the raw material to the preservation methods, to the final product. The course will demonstrate all the secrets of the true Italian traditional salami to make safe and quality artisanal productions at any time of the year through the high technology of a Stagionello Salami Curing Device.
New food processing technologies: Cured fish with the Cuomo Method
May 18 & 19, 2023
$1,350 (MPO members $1000)
This advanced course will cover theoretical and practical knowledge on the application of the patented Cuomo Method that enhances food naturally through continuous pH control. During the course on cured fish, we will delve into all the transformation processes that enhance the shelf-life of fish products up to 6 months through the innovative SEA-CUTERIE. Through hands-on activities, participants will learn all the necessary notions to make READY TO EAT fish goods from the well-known fillets to the pioneering cured and cooked salami through the high technology of a Stagionello Fish Curing Device.
A 10% discount will be applied for participants registering to two courses.
15% if registering for the three courses.
For more information please contact Luis Garcia at luis@meatpoultryon.ca