The 8th Meat Industry Professional Day will be held on Shrove Tuesday
We are increasingly confronted with the fact that the importance of consuming meat and animal products in general is being questioned. Moreover, often pseudoscientific misconceptions, sometimes the philosophical approaches of people completely disconnected from nature, lead us to not only reject these ingredients that have been an important part of our diet for thousands of years, but also to condemn their consumption. Perhaps this is why it is even more important to get an objective picture of meat and animal products, in which the VIII. Renowned speakers can help us at the Meat Industry Professional Day.
Why is it important to consume animal products?
“Although today anything can be solved with various plant powders and capsules, animal products are irreplaceable in terms of nutrient density and absorption efficiency. After all, they contain certain substances in such a concentrated and easily usable form that it is more difficult, almost impossible, or completely impossible to extract from plants. One such is vitamin B12, which is found in its natural form exclusively in foods of animal origin such as meat, liver, eggs, and milk, and is essential for the functioning of the nervous system and blood formation. In terms of nutrition, vitamin D3 can also be mentioned, of which sunlight is our main source, and among foods, fatty fish and egg yolk contain the most usable form. And of course, Heme iron should also be mentioned, as heme iron in animal products is absorbed much more efficiently in the human body than iron found in spinach or lentils. The list can of course be continued for a long time, and the difference in the utilization of proteins is detailed in separate books
– said Dr. Csaba Németh, food engineer, c. university professor, who is also participating in the event.
At the 8th Meat Industry Professional Day, you will of course hear lectures on many other topics in addition to nutrition science. Gastronomic and meat processing issues will also be on the “menu”.
Main topics of the event and availability:
• Meat content calculation (QUID): principles, typical errors, practical examples and control aspects
• International food code regulations: relevant directions, good practices, comparison points
• Protein quality indicator: interpretation, calculation and communication issues
• Smoke aroma: application and labeling considerations, consumer information
• Product naming: correct names, Viennese, Frankfurt…
• Digitalization in plant cleaning
• Where is the taste of Europe going?
Date: 17 February 2026, Shrove Tuesday
Location: Hungarian University of Agricultural and Life Sciences, Institute of Food Science and Technology, 1118 Budapest, Villányi út 29-43., Díszterem
More information: https://www.lexodus.hu/viii-husipari-szakmai-nap
