Texas A&M University is hosting Poultry 201, a two-and-a-half day educational and hands-on course that focuses on marination and batter/breading systems for poultry products. The Course will be held October 22-24, in College Station, Texas, at Texas A&M University. More detailed information and registration can be found at www.poultry201.com
This course is designed for professionals in research and development, plant supervisors and anyone interested in decreasing costs and improving yield in further processed poultry products.
Poultry Science experts from Texas A&M, Auburn University and the University of Arkansas, as well as industry professionals, will discuss topics such as meat chemistry, quality parameters for marinated and batter/breaded items, marination and batter/breading systems including ingredient functionality and sensory perception, troubleshooting of equipment for common marination and batter/breading problems, yield improvement techniques, emerging trends, cost savings, and food safety and labeling requirements.
Hands-on laboratories include formulating marinades for both tumble and inject systems, sensory/flavor demonstrations, approach to batter and breading systems and product evaluation techniques.
This course is designed for professionals in research and development, plant supervisors and anyone interested in decreasing costs and improving yield in further processed poultry products.
Poultry Science experts from Texas A&M, Auburn University and the University of Arkansas, as well as industry professionals, will discuss topics such as meat chemistry, quality parameters for marinated and batter/breaded items, marination and batter/breading systems including ingredient functionality and sensory perception, troubleshooting of equipment for common marination and batter/breading problems, yield improvement techniques, emerging trends, cost savings, and food safety and labeling requirements.
Hands-on laboratories include formulating marinades for both tumble and inject systems, sensory/flavor demonstrations, approach to batter and breading systems and product evaluation techniques.
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