The short seminar will look into two commonly consumed foods - meat and cheese - and the methods that can be utilised to rediscover traditional products while integrating more modern processing techniques.
By creating value from by-products that were previously discarded, the seminar will highlight ways to enhance production efficiency and actively contribute to the development of a circular economy.
Refreshments (provided by the Malta Abattoir) will be served at the end of the seminar. These will include traditional foods that have recently been reintroduced on the market.
Agenda:
Welcome Note: Prof.Carmel Cassar - Chair of the Platform for the Mediterranean Foodways:
- Valorising Meat: innovation and value within the Maltese context: Mr Stefan Cachia, Director General, Abattoir Malta
- Aged to Perfection: The Art and science behind Artisan cheese making
Refreshments (provided by the Malta Abattoir) will be served at the end of the seminar. These will include traditional foods that have recently been reintroduced on the market
Registrations are to be submitted by email.
