POULTRY 201

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.  More information is posted online! 

Date & Location

Dates Coming soon!

Registration

Registration for POULTRY 201 is $900. this includes all course supplies, lunches and hosted dinners each night for the group.

Coming soon!

Lodging

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

Day 2:

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

Day 3:

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.