About Poultry 101 & Poultry 201


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 detailed information regarding Poultry 101, click HERE.

Poultry 101: June 19-21, University of Arkansas, Fayetteville, AR

NOTE: This registration link is for the
June 19-21 Poultry 101 in Fayetteville, AR






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. For detailed information regarding Poultry 201, click HERE.

Poultry 201: October 9-11, 2018, Des Moines, Iowa


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.

For More Information Contact:

Christine Alvarado, Texas A&M University
Casey Owens, University of Arkansas
Shelly McKee, USAPEEC