Poultry 201 Agenda

Poultry 201 starts early Tuesday morning and ends by noon on Thursday.

TUESDAY

Classroom Sessions:
Welcome and Introductions
The Poultry Industry and Current Meat Trends
Meat Chemistry
Meat Quality
Steps of Further Processing
Gums
Starches and Non-meat proteins
Natural Ingredients

Laboratory Sessions:
Gum Demonstration
How to Calculate and Formulate a Marinade (Kerry, Paul Ludtke)
Further Processing Activities

WEDNESDAY

Classroom Sessions:
Troubleshooting with ingredients/equipment
Oils
Spices and Flavorings
Batter and Breading Lecture
Portioning
Water, Salt and Phosphates

Laboratory Sessions:
Sensory/Flavor demonstration (Kerry Ingredients, Brandon Burrows)
Portioning Demonstration
Batter and Breading Lab

THURSDAY (Concluding at 12:00 PM)

Classroom Sessions:
Heating Technology
Sensory Perception
Food Safety
Sanitation
Course Evaluations

Laboratory Sessions:
Product Evaluation and Panel Discussion

Upcoming Poultry 201 Workshop Dates: