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.

May 17-19, 2022
Hosted by University of Arkansas
Fayetteville, AR 72704


Inn at Carnall Hall
University of Arkansas
465 Arkansas Ave, Fayetteville, AR 72701.

To book a rooms, call 479-582-0400 and mention the Poultry 101 room block. 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 April 1, 2022.  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.