POULTRY 101

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

April 9-11, 2024

Don Tyson Center for Agricultural Sciences
1371 Altheimer Dr.
Fayetteville, AR 72704

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

Lodging

Registration

Registration will be posted soon!

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 30 people!  

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
Phosphates
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
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.