POULTRY 101 is a three-day, hands-on workshop that introduces participants to the production and processing factors that impact final product quality.  The program is hosted by the University of Arkansas, https://poultry101.com/.

Date & Location

2022 dates will be posted soon!

Daily Schedule
Day 1: 8:00am - 5:00pm
Day 2: 8:00am - 5:00pm
Day 3: 8:00am -12:00pm

Registration

Space is limited to the first 30 people so make sure to register soon!

Registration for POULTRY 101 is $850. this includes all course supplies, lunches and hosted dinners each night for the group. 

Program Schedule

TUESDAY:
Classroom Sessions
Welcome & Introductions
History of the Poultry Industry
Integrated Broiler Production
Poultry Processing Technology
Advances in Poultry Processing
Conversion of Muscle into Meat: Biochemical and Physical Changes
Poultry Meat Quality

Laboratory Sessions
Processing Activity
Cut-up and Deboning Activity
Sensory Panel Activity

WEDNESDAY:
Classroom Sessions
Further Processing Steps
Phosphates
Functional Ingredients
Curing & Smoking
Coatings: Batter & Breading
Mechanically Deboned Meat and Emulsions

Laboratory Sessions
Batter and Breading Activity
Further Processing Activity

THURSDAY:
Classroom Sessions
Portioning Systems
Cooking Principles
Food Safety
Sanitation
Evaluations

Laboratory Sessions
Product Evaluation Activity

Cancellation Policy:

To be eligible for a refund of event registration fees, requests must be received in writing.  Registrants who cancel POULTRY 101 reservations prior to two weeks before the conference will have their registration fees refunded less a $75 cancellation fee.  Cancellations after the two week point will not be refunded.