Incarlopsa and the University of Castilla-La Mancha (UCLM) held the course ‘Open innovation in healthy meat products and consumer perception’ on September 30 and October 1, within the framework of the Incarlopsa – UCLM Open Innovation Chair.
The meeting brought together renowned specialists in Food Technology, Commercial Research and Business Administration who contributed to explain and increase knowledge about new meat products aimed at achieving a healthier diet and to present new techniques for evaluating consumer perception of new products.
The course was held in classroom mode and during the two days the focus was on different aspects such as cured ham, alternative natural antioxidants present in meat products and alternative proteins to those derived from meat. In addition, R+D+i in the meat sector and neuromarketing applied to this type of product were also addressed.