Poultry 101 and Poultry 201

Exploring poultry product quality

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.

 is a three-day, hands-on workshop that introduces participants to the production and processing factors that impact final product quality, safety and consistency.

Sept 14-16, 2021
Hosted at University of Arkansas

Don Tyson Center
 for Agricultural Sciences

1371 W. Altheimer Drive
, Fayetteville, AR 72704


Homewood Suites by Hilton Fayetteville, 1305 N. Palak Drive
, Fayetteville, Arkansas 72704
. Phone: 479-442-3000. We recommend you reserve your hotel room upon registration for the course to ensure availability as hotel space fills up quickly.  The cut-off date for the room block reservation is August 13, 2021.  After that date we cannot guarantee room availability or price. 

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.

October 26-28-2021

Marel Innovation Center
401 SW 7th St, Des Moines, IA 50309