Lenz Instruments has participated in an event organized by the Scientific and Technological Committee of the Bayonne ham, in which most recent non-destructive technologies for meat quality assessment were presented. The meeting was held on the past December 18th, at Arzacq (France), and was organized by Pyragenna.
Past October 2nd, the Stazione Sperimentale per l’Industria delle Conserve Allimentari (SSICA) organized a training event, which joined tens of local producers of dry cured ham from the region of Parma.
The last edition of “Barcelona Tecnologías de la Alimentación (BTA)” trade fair was celebrated in May ’12, and has brought together manufacturers and users of food processing machinery.
The “Institut de Recerca i Tecnologia Agroalimentàries” (IRTA), based at the region of Catalunya (Spain), and Lenz Instruments have signed a Collaboration Agreement through which both entities will benefit from their complementary expertise.
In collaboration with other academic and industrial partners, Lenz Instruments is involved in an initiative coordinated by the “Danish Meat Institute”, to investigate novel methods for pig carcass grading.
The “Stazione Sperimentale per l’Industria delle Conserve Alimentari (SSICA)”, one of the most prestigious research centers in food science and technology, is currently working on the optimization of the salting process in the production of cured Parma hams.
Lenz Instruments has participated in the past edition of the International Ham Congress, which was held at Lugo in September ’11. The Fair was a good opportunity to make contacts among the ham industry, as well as to present a poster highlighting the activities of the company.