Poultry 201 Agenda

TUESDAY

Classroom Sessions:
Welcome and Introductions
Poultry Further Processing Industry

Protein Functionality/ Quality

Ingredients: Water, Salt, Phosphates, Natural Ingredients, Starches, etc.

Marination

Laboratory Sessions:
Marination

Ingredient Demo

WEDNESDAY

Classroom Sessions:
Batter and Breading/Coatings

Spices and Flavorings
Equipment: Portioning, Coating, Sausage
Laboratory Sessions:
Portioning Demonstration
Sausage

Batter and Breading Lab

Multi-drum breader

THURSDAY

Classroom Sessions:
Antimicrobials as ingredients

Heating Technology
Food Safety
Discussion

Final detailed agenda will be provided at the workshop.