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.
POULTRY 101 is a three-day, hands-on workshop that introduces participants to the production and processing factors that impact final product quality, safety and consistency.
April 2-4, 2019, Texas A&M University
Registrants please note: 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 Monday March 11. After that date we cannot guarantee room availability or price.