Q-PorkChains public conference - 29.06.2011
The official closing of the integrated EU project Q-PorkChains will be marked by a 2-day public conference entitled: 'Sustainable and diversified pork chains – from science to practice' in Palma de Mallorca on 27-28 October 2011.
Practical information
The conference is held at University of Illes Balears at Mallorca on 27-28 October 2011.
Registration is performed on the public project homepage www.q-porkchains.org (deadline 14 September 2011). |
The stakeholder conference targets all actors in the pork chain; industry, research institutions and NGO's. Research partners and industry representatives involved in the Q-PorkChains project will present their newest findings and also share experiences and challenges with the pork industry encountered during the run of the project. The conference includes subjects such as: adaptation of the pork chain to consumer and society demands, quality management and sustainability. The second conference day focuses on implementation of Q-PorkChains results into practice and includes parallel sessions on product innovation, biomarkers, tools for managing and enhancing quality and economical sustainability.
The dissemination coordinator Mette Christensen from University of Copenhagen says that this is a unique chance for participants to explore and discuss the results of Q-PorkChains spanning from diversity in production systems i.e. from large commercial to regional chains, over the use of modeling for animal welfare, meat quality and safety, to product innovation and strategic new product development.
Participants will also experience the extensive production of Mallorca Black Pigs and get the opportunity to explore and taste some pork products produced from this breed and production system.
About Q-PorkChains
Q-PorkChains is an integrated five-year project that started in January 2007 and finalises in December 2011. Q-PorkChains is supported with 20 mio € through FP6. Sixty two partners: 20 universities, 15 research institutions and 27 industry partners participated in the project. Among others the project developed integrative systems on farm level and governance structures in industry chain management to ensure quality assurance and increased sustainability at all stages of the pork production chain.
Innovative technologies have been derived minimizing salt and fat content to reduce health risks of pork product consumption. Furthermore, consumer studies led to a toolbox to support SMEs in the sector to develop and market new pork products. Pilot and demonstration chains succeeded in integrating SMEs into the project and numerous e-learning resources developed from state of the art project results reach the industry and higher education organisations. |
Signe Rosendal Rasmussen, - last update:29 June 2011