21 · 22 · 23
February 2023Monterrey, N.L.
CintermexThank you for meeting us again!
Scroll
Adán Sánchez Pérez
Johnson Controls
CO2 refrigeration systems
Raúl Alanis
Güntner
Improvement in the quality of pork products
Gabriel Cruz
VC999 Packaging Systems
Vaporization point in meat products, VC999 packaging
Javier García Pina
Chemital S.A.U.
INBAC-NF. An alternative to nitrite
Mario Armijo Bribiesca
Grupo Aislacon
Refrigeration 4.0, optimizing critical control points
Alberto Estrada
Marel
Manufacturing execution system for meat processing
Gemma Marín; Salvador Castells
Vedeqsa
LAE, the natural-component-based conservative
Zabadiel Martínez Cruz
TLV Engineering
Efficient heating of service and process water
Mauricio Baena
RCR Refrigeración
CO2 refrigeration systems for the meat and dairy industry
Juan Carlos Meade
Secretaría de Economía de Nuevo León
Integration trends in the meat and dairy supply chain
Roy Campos
Mitofsky Group
Mexico. Current situation, social and political perspectives.
Víctor Ochoa
Granjas Carroll de México
Sustainability; only way to do to agriculture business.
Juan Cortina Gallardo
Consejo Nacional Agropecuario
Mexico and 2030 agricultural outlook
Claudia Restrepo
Deloitte Spanish Latin America
Sustainability in the future of food
Jonathan Heath
Banco de México
Perspectives on inflation and monetary policy
José Manuel Samperio
Consultor independiente
Temperature-mapping impact.
María de la Luz Zambrano
FES Cuautitlán, UNAM
Nano-active packaging of fresh meat
Roberto Mondéjar
ITRASIG
The role of molecular techniques
Jorge Torres
UNAM – FES Cuautitlán
Slaughtering process of the bovine species
Michael Miranda
Circular-economy development in the meat sector
Francisco Najar
Kansas State University
How can the meat industry be more sustainable?
Eduardo Posadas
Grupo La Comer
Most popular beef cuts in self-service
Eduardo Santiago
Grupo La Comer
Most popular beef cuts in self-service
Antonio Guerrero
Grupo La Comer
Most popular beef cuts in self-service
David barreiro
EUROCARNE
Ten years is nothing.
Santiago Fuentes
Delta Protect
The importance of cybersecurity.
Jorge Welti Chanes
Tecnológico de Monterrey
Contributions and challenges of food science
Juan Carlos Anaya
GCMA
Challenges of the livestock and agroindustrial sector.
Elein Hernández
UNAM
Animal welfare in poultry farming.
Diego Braña
Elanco Animal Health
Relevance of meat consumption.
Víctor Piñal
Umbrella
Digital transformation and use of data
Jesús Cruz
Revista Eurocarne
To produce and sell meat in troubled times.
Patricia Vizcaya
Asociación Nacional de Transporte Privado
CFDI with bill of lading complement
Doug McNicholl
Meat & Livestock Australia
Australian red meat industry sustainability frameworks.
Arturo Lemus
La Comer / Fresko / City Market
Guidelines for registering as a supplier
Hiram Cruz
El mundo del envase
Moderator
Bernd Schreiber
MULTIVAC México
Sustainable packaging for meat.
Josu García
ULMA Packaging
Sustainable packaging solutions.
Mariano Iocco
Sealed Air Corporation
Sustainable technology in packaging.
Carla Suárez
Xignux
Moderator
Julie Anna Potts
North American Meat Institute
Protein PACT
Chris White
Canadian Meat Council
Overview of Canada’s red meat industry
Juan Ley Zevada
Mexican Beef Exporters Association
México Unido Proteína Animal (MUPA)
Wet aging applied to the meat of Holstein bulls and cull cows
HACCP Certification (Basic)
Alternatives in production and transformation of Mexican meat
Factors that influence meat quality
Process to obtain the Tipo Inspección Federal (TIF) certification and its expansion
MVRATIF, update on good practices
Quality aspects in the making of fermented meat products
Dairy sector: Everything you wanted to know
Investment management / liquidity for families and companies
Additives, ingredients and flavorings
Cutting and boning gear
Processing equipment
Refrigeration equipment
Safety equipment
Packing equipment
Slaughtering equipment
Casings
At Centro Internacional de Negocios Monterrey, CINTERMEX, in the city of Monterrey, Nuevo León, México; located at Av. Fundidora 501, Col. Obrera, CP 64000.
From Tuesday 21 to Thursday 23 February 2023.
The expo opens from 12:00 to 20:00 all three days.
International companies, leaders in technology and meat and dairy processes, get to know our participating companies here
The event is aimed for members of the meat and dairy industry: professionals, researchers, processors, packers, small and medium-sized companies, restaurateurs and everyone involved in the meat and dairy sector. The exhibition is for people over 18 years old.
Yes, some hotels have a preferential rate for the event. You can check all the information here
Request information and availability at info@expocarnes.com or in our contact form
You can check all the measures here
