Best practice in ham and bacon processing
On-demand
The final quality of a sliced and packed ham or bacon product is directly related not only to the quality of the raw materials used, but also to the whole process, starting with the marinating and curing steps.
In this webinar we address:
- Factors defining a premium quality product
- Pain points in your process / product and root causes
- How GEA can support you to overcome the challenges
- The most recent innovations
- How to get a better grip of your process and therefore your end result
Join the webinar and get tips and tricks from the experts. Engage in real-time Q&A with our food technologist and product expert.
Beneficial for:
Ham and bacon food processing companies, specifically for plant managers, production managers, product development, food technologists, process technologists, owners of meat processing plants.
Duration:
1-hour session including Q&A.
To accommodate everyone, regardless of time zone, we have organized 2 similar sessions.
Click here to go to the 10:00 AM EST / 15:00 CET session
Can't make it? This is why you should still register.
All registered people will be able to access a recording of the presentation after the event, so you can still watch the session, at a time that suits you.
Speakers:
Willem Poos
Willem started working at GEA in 2011 and worked for 7 years as a Food Application Technologist. He initially worked as Area Sales Manager for 4.5 years before becoming the Product Group Owner in the field of marination.
Wim Sturm
Wim has been working for GEA since 2017. He joined the company as Product Sales Manager after having gathered more than 10 years worth of experience in sales, project and key account management.