Short Courses
PORK 101 is a hands-on experience designed to update participants on quality and consistency issues in the pork industry. The program is hosted by AMSA and is sponsored by the National Pork Board and Merck Animal Health.
POULTRY 101 is a three-day, hands-on workshop that introduces participants to the production and processing factors that impact final product quality.
Poultry 201 is an in-depth workshop that covers all aspects of marination and batter and breading systems for poultry products. Topics will include meat chemistry, functional ingredients used, marination methods, cooking methods and equipment use/maintenance.