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POULTRY 201 - October 26-28, 2021

Poultry 201 is an in-depth workshop that covers all aspects of marination and batter and breading poultry201systems for poultry products. Topics will include meat chemistry, functional ingredients used, marination methods, cooking methods and equipment use/maintenance.  More information is posted online

Date & Location

October 26-28, 2021
Marel Inc.
401 SW 7th St
Des Moines, IA 50309

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

Registration

Click here to register today!

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

Registration for POULTRY 201 is $850. this includes all course supplies, lunches and hosted dinners each night for the group.

  • Transportation will not be provided.
  • The workshop will be held 8:00-5:00 on Tuesday and Wednesday and 8:00-12:00 on Thursday. A detailed agenda will be provided when you check in.

Lodging

Will be posted soon!

Program Schedule

Tuesday, October 26

Classroom Sessions:
Welcome and Introductions
Poultry Further Processing Industry
Protein Functionality/ Quality
Ingredients: Water, Salt, Phosphates, Natural Ingredients, Starches, etc.
Marination

Laboratory Sessions:
Marination
Ingredient Demo

Wednesday, October 27

Classroom Sessions:
Batter and Breading/Coatings
Spices and Flavorings
Equipment: Portioning, Coating, Sausage

Laboratory Sessions:
Portioning Demonstration
Sausage
Batter and Breading Lab
Multi-drum breader

Thursday, October 28

Classroom Sessions:
Antimicrobials as ingredients
Heating Technology
Food Safety
Discussion

Final detailed agenda will be provided at the workshop.

Cancellation Policy:

To be eligible for a refund of event registration fees, requests must be received in writing.  Registrants who cancel POULTRY 201 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.

Social Media

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