Poultry 101
Exploring poultry product quality
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Upcoming Poultry 101 Dates
September 18-20, 2012
University of Arkansas
Fayetteville, Arkansas
Register Now!
Spring 2013
Location TBA
Registration coming soon!
Poultry 101 is a three-day, hands-on workshop that introduces participants to the production and processing factors that impact final product quality, safety and consistency. For Poultry 101
Register Online Now!!!Find out more about the program agenda.
Additional Workshops
Covering 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.
Organized and Administered by:
Shelly McKee, Auburn University
Christine Alvarado, Texas A&M University
Casey Owens, University of ArkansasCopyright 2005 CCS Poultry, LLC. All Rights Reserved.
Proud Sponsors of Poultry 101
Kerry Ingredients
JBT FoodTech
Budenheim
Marel
Novus International
Gum Products International
Cryovac
Birko Corporation