Both workshops will be a combination of educational seminars and hands-on laboratory exercises to demonstrate the use of functional ingredients, equipment, and troubleshooting when formulating further processed poultry products.
POULTRY 101 is a three-day, hands-on workshop hosted by the University of Arkansas, which will take place from September 14 to 16, 2021. This course introduces participants to the production and processing factors that impact final product quality, safety, and consistency.
The registration fee for the workshop is $850 per person. The registration fee includes all course materials, lab fees and notebooks, lunch, and dinner (Tues. and Wed.).
POULTRY 201 is an in-depth workshop that covers all aspects of marination and batter and breading systems for poultry products. Topics will include meat chemistry, functional ingredients used, marination methods, cooking methods, and equipment use/maintenance.
*Final detailed agenda will be provided at the workshop.
The registration fee for
Copyright Grupo de Comunicação AgriNews SL. All rights reserved. Reproduction of the contents of this page in any format or communication, electronic or printed, without express authorization is prohibited. Request authorization.
See other magazines