DOCTORAL THESIS ABOUT QDS PROCESS

 

A DOCTORAL THESIS ABOUT QDS PROCESS WINS FIRST PRIZE IN THE INNOVATIONSPREIS 2013 OF THE STIFTUNG WIESHEU FOUNDATION

05.05.2013

The thesis of Dr. Katharina Stollewerk entitled “Food safety in fast drying (QDS process) of dry-cured meat products: high pressure and NaCl-free processing implementation” has won the 2013 innovation Prize awarded by the Stiftung Wiesheu Foundation.

QDS is the breakthrough technology for the accelerated dry-curing of sliced meat products, developed jointly by IRTA (Research & Technology Food and Agriculture Institute) and METALQUIMIA and introduced in the market with great success among processors of sliced meat products around the world.

Research for the thesis was carried out at IRTA in Girona (Spain) under the co-direction of the doctors Anna Jofré (Food Safety program) and Josep Comaposada (Food Technology program) and was presented last September 20 at the University of Girona.

The award ceremony took place on May 5 within the framework of the IFFA Fair in Frankfurt. From Metalquimia we congratulate Dr. Stollewerk for her excellent work!