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Poultry 201 Agenda

TUESDAY (Begins at 8:00 AM)
Classroom Sessions:

Welcome and Introductions
The Poultry Industry and Current Meat Trends
Meat Chemistry
Meat Quality
Steps of Further Processing
Gums
Starches and Non-meat proteins
Natural Ingredients

 

TUESDAY
Laboratory Sessions:

Gum Demonstration
How to Calculate and Formulate a Marinade (Kerry, Paul Ludtke)
Further Processing Activities

 

WEDNESDAY
Classroom Sessions:

Troubleshooting with ingredients/equipment
Oils
Spices and Flavorings
Batter and Breading Lecture
Portioning
Water, Salt and Phosphates

 

WEDNESDAY
Laboratory Sessions:

Sensory/Flavor demonstration (Kerry Ingredients, Brandon Burrows)
Portioning Demonstration
Batter and Breading Lab
 

THURSDAY (Concluding at 12:00 PM)
Classroom Sessions:

Heating Technology
Sensory Perception
Food Safety
Sanitation
Course Evaluations

THURSDAY
Laboratory Sessions:

Product Evaluation and Panel Discussion
 

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