poultry-101logoPOULTRY 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

May 17-19, 2022, University of Arkansas

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


Course is currently full.

Registration for POULTRY 101 is $850. This includes all course supplies, lunches, and hosted dinners each night for the group. The course is capped at 25 people!


Thank you for registering for Poultry 101.  Please remember if you have not done so already please book a hotel room sooner than later as May begins to be busy with guests in NWA for the Walmart shareholder meeting.

We will not have transportation to and from the meeting venue, but will meet on campus/university plant. I will send out those details soon.  You are welcome to stay at other nearby hotels; we realize that some companies prefer to use certain hotels. 

We do plan to host dinners on Tuesday and Wednesday of the workshop. 

The hotel below room block has closed but you are welcome to call and see if they have rooms still available.

Carnall Hall
465 Arkansas Ave
Fayetteville, AR 72701
Phone: (479) 582-0400

Rooms will need to be booked by April 1, 2022.

To book rooms they can call the front desk 479-582-0400 and mention the Poultry 101 room block.

Or use this link to book online:https://www.bookonthenet.net/east/premium/eresmain.aspx?id=kAKw0%2fSLAG50izUuyG%2bFEEawmrPcjB%2b7YizOEzlgANs%3d&arrival_date=2022-05-16&stay_nights=3&promo_code=Poultry.

Program Schedule

Day 1:
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

Day 2:
Classroom Sessions
Further Processing Steps
Functional Ingredients
Curing & Smoking
Coatings: Batter & Breading
Mechanically Deboned Meat and Emulsions

Laboratory Sessions

Batter and Breading Activity
Further Processing Activity

Day 3:
Classroom Sessions
Portioning Systems
Cooking Principles
Food Safety

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.

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