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.
SALUMI 101 is a three-day, hands-on educational opportunity to learn about the production of safe and high quality artisan-style meats. Participants will have the chance to interact with industry and university professionals that specialize in this area of meat science. The class will be receiving instruction on and get involved with the crafting of various artisan products.
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.
Value Added Poultry Processing Course - Canada
The scope of 71st International Congress of Meat Science and Technology is to enhance the co-operation and exchange of scientific information between academic and industry-based researchers in the field of meat science and technology. In 2025 the 71st International Congress of Meat Science and Technology will be held in Girona, Catalonia (Spain) organized by IRTA (Institute of Agrifood Research and Technology) https://www.irta.cat/en/.