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. 

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.

Upcoming Poultry 201 Dates: TBA