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.
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
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.
Agenda
Registration
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
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.
Agenda
*Final detailed agenda will be provided at the workshop.
Registration
The registration fee for
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