Beyond Fresh Meats Short Course:
Introduction to Marination and Batter/Breading
Technologies in Poultry and Red Meats
February 3-5, 2017
Tyson Foods Discovery Center
AMSA is excited to partner with Tyson Foods to launch the Beyond Fresh Meats Short Course. This year's course will focus on marination technologies and batter/breaded product development. The course will include topics on raw meat processing, dry ingredient functionality, developing formulations, controlling quality, and food safety. The stduents will work with academic peers and industry professionals and receive hands on experience in Tyson's state of the art industry pilot plant and test kitchen facilities utilizing the content covered in lectures.
Registration will open on November 7, 2016. Student lodging and meals will be provided. Registration will be $50 per student. The course will be limited to 50 undergraduate/graduate students who are AMSA student members. Registration will be open to two students from each university initially and then additional students may be permitted based on availability. Additional positions will be determined by which schools registered first. One professor/faculty member from each university may also attend. There are 25 spots available with registration also being $50/professional. Contact Rachel Adams with any questions.