Poultry 201 Agenda
Poultry 201 starts early Tuesday morning and ends by noon on Thursday.
Welcome and Introductions
Poultry Further Processing Industry
Protein Functionality/ Quality
Ingredients: Water, Salt, Phosphates, Natural Ingredients, Starches, etc.
Batter and Breading/Coatings
Spices and Flavorings
Equipment: Portioning, Coating, Sausage
Batter and Breading Lab
Antimicrobials as ingredients
Final detailed agenda will be provided at the workshop.