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PORK 101 UNIVERSITY of Georgia 2020

PORK-101-Logo-4C_clear(1)PORK 101 is a three-day, hands-on experience designed to update participants on quality and consistency issues in the pork industry. The program is hosted by AMSA in cooperation with the National Pork Board and is sponsored by Merck Animal Health.

 

PORK 101 is co-sponsored by the American Association of Meat Processors (AAMP), North American Meat Institute (NAMI), Southeastern Meat Association (SEMA), and the Southwest Meat Association (SMA).

Date & Location

March 9-11, 2020
University of Georgia, Athens, GA - Currently Sold Out

Daily Schedule
Day 1: 10:00am - 8:00pm
Day 2: 7:30am - 6:00pm
Day 3: 7:30am - 12:00pm

Registration

Course is sold out! 

Group Registration Discount

Companies or organizations sending more than one person to a course are eligible for a discount. The second person is 10% off and additional people are 25% off the regular registration rate. To qualify, fill out the registration form for all attendees from your organization and fax or email to AMSA. Attendees must be attending the class at the same location to qualify for the discount. Please contact Deidrea Mabry for questions regarding the group registration discount.  

Lodging

Holiday Inn Express Athens
513 W. Broad Street, Athens, GA 30601
Phone 706-546-8122
Group Code: PIG / University of Georgia
Rate: $113 plus tax for King or Queen room
Hot breakfast and wi-fi included in rate.

To book your reservation please call 706-546-8122.

Program Description

PORK 101 is a three-day, hands-on educational opportunity to update interested participants on quality and consistency issues in the pork industry. It includes insight on value differences in swine, pork carcasses, pork primals and processed pork products due to quality variation.

Through PORK 101, you will have the chance to evaluate eight live hogs. The animals will be processed during the class with participants learning about grading, food safety and product processing. Finally, the class will make and sample processed product from the hogs including pumped loins, bacon, hams and sausage.

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