Poultry 101 course to be held at U of A May 10-12
April 1, 2005Contact Information:Arkansas Agricultural Experiment Station
By Karen Eskew, Communication Specialist 479-575-3192 / keskew@uark.edu
University of Arkansas faculty member Casey Owens, along with Shelly McKee of Auburn University and Christine Alvarado of Texas Tech University, will conduct their Poultry 101 workshop on the University of Arkansas campus May 10-12.
Poultry 101 is a three-day, hands-on workshop that introduces participants to the production and processing factors that impact final product quality, safety and consistency. Topics included in the class are the history of the poultry industry, market segments, growout and nutrition fundamentals, processing steps, quality issues, further processing, food safety, emerging issues and international issues. The workshop includes lectures and hands-on laboratories filled with practical and up-to-date information. Participants will be able to network with others in the industry from a variety of backgrounds. Past participants have included individuals in quality assurance, product development, engineering, sales and marketing, plant management and corporate restaurant management. Companies that have sent employees to participate in previous classes include Tyson Foods, O.K. Foods, Pilgrim's Pride, Nebraska Turkey Growers Cooperative, Barber Foods, Outback Steakhouse, Land'O Frost, Cobb-Vantress, Taco Cabana, Cracker Barrel, Wirebelt, BOC Gases and Stork Gamco. Poultry 101 is proudly sponsored by Kerry Ingredients, Budenheim, FMC FoodTech and Poultry Magazine. For more information on how to register, visit http://www.poultry101.com/.