Poultry 101, a three-day, hands-on workshop that introduces participants to the production and processing factors that impact final product quality, safety and consistency, is scheduled for April 20-22 at Auburn University in Auburn, Ala.

This workshop is designed for personnel in the poultry industry and taught by university professors and industry experts.

Workshop lectures include “Live Production: Impact on Processing”; “Poultry Processing”; “Conversion of Muscle to Meat”; “Poultry Meat Quality/Quality Defects”; “Further Processing”; “Ingredients, Curing & Smoking”; “Coatings: Batter & Breading”; “Cooking Principles & Technology”; “Food Safety & Sanitation”; and “Packaging.”

Lab activities include processing, cut-up and deboning, sensory panel, batter and breading, further processing and production evaluation.

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For more information contact Shelly McKee at Auburn University by phone at +1.334.844.2765 or by email. Interested participants may register on the Poultry 101 Web site.

Past participants have been associated with poultry integrators (including plant operation, quality assurance, engineering, research and development and business management), restaurants, grocery chains, suppliers and governmental agencies.

This workshop has been taught 17 times since 2004 and has had approximately 20 to 25 participants in each course taught.