overflights over what my favorite meats, fly over because I can not participate due to lack of time, but I am pleased to report that the ONAS (National Organization tasters meats) for mid-March to organize a course for Sirmione would-be tasters of sausages with a final exam, issuing the license and technical assessor. The following lesson plans, which will be held at the Hotel in Via Mauro Lazzarini.
· 1st lesson: SENSORY ANALYSIS: physiology of the sense organs, qualitative and quantitative analysis,
, panel test (Friday, March 18)
· 2nd lesson: THE PIG: from breeding to slaughter the pig from organic farming. Indigenous breeds (Saturday, 19 March)
nd 3 rd lesson: RAW MATERIALS IN THE PRODUCTION OF MEAT: chemical, physical and microbiological (Saturday, 19 March)
° 4 ° lesson: VARIOUS CATEGORIES OF MEAT: cooked, raw, smoked. ORGANIC PRODUCTS (Saturday, 19 March)
° 5 ° lesson: MEAT DOP-IGP-ST, traceability and labeling
· Examination FINAL Hands - (Sunday, 20 March)
At the end of each lecture are provided tastings of the main meat products. The cost of the course is of 130 €, inclusive of registration fee all'ONAS for the current calendar year (37 €). For information and registration: Aurelio Weapons (referring of course) 333/1629246, legoloserie@circumnavigarte.it, a.armio @ gmail.com, @ libero.it onas.cn.
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