Poultry 201 Agenda

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

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.

October 22-24, 2019 • Frisco, TX