PORK 101 Pennsylvania State University 2024
PORK 101 is a three-day exploration of the entire pork chain, from live production to creating delicious pork products. Learn about value differences in pork carcasses and products through expert-led sessions and hands-on experience. Receive information on factors that impact quality and consistency in the pork industry. Join us to enhance your knowledge of pork production and processing, food safety, quality and composition, and more. The program is hosted by AMSA and is sponsored by the National Pork Board, and Merck Animal Health.
Date & Location:
October 29-October 31, 2024
The Pennsylvania State University, University Park, Pennsylvania
Daily Schedule
Day 1: 7:30am - 8:00pm
Day 2: 7:30am - 6:00pm
Day 3: 7:30am -12:00pm
Registration:
Registration is closed- course FULL
Registration for AMSA, AAMP, NAMI, SEMA ,and SMA members is $950. Non-member registration is $1150.
Please contact Deidrea Mabry dmabry@meatscience.org, for questions or more information on additional courses.
Lodging:
Country Inn & Suites
1357 East College Avenue
State College, PA, 16801, US
Room block for Pork 101.
Guests can register using this link or they can call and provide the code.
https://www.choicehotels.com/reservations/groups/WU14O5
Deadline for a room block reservation is October 6th.
Reservations can also be made by calling Country Inn & Suites at 814-234-6000 to speak with a reservation agent, guests will need to mention the Group Name “Pork 101”
Program Description:
Through PORK 101, you will have the chance to evaluate live hogs. The animals will be processed during the class with participants learning about carcass value, food safety and product processing. Participants will be involved in making and sampling processed products including pumped loins, bacon, hams, sausage and more.
The program features:
- General Production Practices
- Hog Handling
- Live Hog Evaluation
- Lean Value Pricing
- Quality Management at Slaughter
- Hands-On Pork Slaughter
- Measuring Carcass Quality and Composition
- Hands-On Pork Carcass Fabrication
- Processing Technologies
- Hands-On Production of Consumer-ready products
- Retail and Consumer Hot Topics
Cancellation Policy:
To be eligible for a refund of event registration fees, requests must be received in writing. Registrants who cancel PORK 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.