PhD course in Advanced Meat Science
Date: 12-16 August 2009
Credit: 4 ECTS
The course will be held the week before the ICoMST Congress, from Wednesday the 12th to Sunday the 16th August 2008.
The PhD course will deal with competences within basic and applied meat science within the following areas:
- Slaughter processes and online measurements
- Role of proteases in postmortem ageing of meat
- Color and packaging of meat
- Meat processing; meat emulsion, WHC and reduction of salt and fat in meat
- Meat texture; influence of high pressure and cooking.
The following meat scientists have accepted to give lectures at the course: Elisabeth Huff-Lonergan (ISU, US), Steven Lonergan (ISU, US), Melvin Hunt (KSU, US), Eero Puolanne (UH, FI) Eva Tornberg (UL, SE), Marchen Hviid (DMA, DK), Xavier Serra (IRTA, SP), Leif Skibsted (UC, DK), Vibeke Orlien (UC, DK) Gunilla Lindahl (UC, DK), Per Ertbjerg (UC, DK) and Mette Christensen (UC, DK).
Registration for the PhD course is closed.
Price: No charge for PhD students and no charge for participants at the ICoMST congress.
For other participants, the fee will be: DKK 11,000. It is possible to register for one day only at DKK 2,500.
The PhD course is organized by the Meat Science group, Associate Professor René Lametsch and Professor Anders Karlsson, and Professor Leif Skibsted, Food Chemistry group, at the University of Copenhagen.
For further information, please contact René Lametsch (rla@life.ku.dk) or Rikke Miklos (miklos@life.ku.dk) from the Meat Science group, University of Copenhagen.
The course is sponsored by DMA and the research school FOOD Denmark.
