RCA brings back popular 'Meat Science 101' course

Food Creation, FoodProcessing.com
05/17/2005

The Research Chefs Assn. (RCA) is sponsoring a "Meat Science 101" course at the University of Kentucky, Lexington, on June 9 and 10. Back by popular demand, this introductory course is in-depth and hands-on. The program will cover a variety of topics, including:

• actual harvest and processing of animals;
• adding value to quality raw materials;
• hands-on processing techniques and flavors;
• identifying your products' key attributes;
• antimicrobials and intervention methods in processed meats;
• marketing overview - demographics and trends;
• culinary overview - foods and cuisines.

This hands-on workshop is designed to speak to all aspects of a research chef's persona: chef, food scientist, sales professional and consumer. Seminar cost is $125, which includes course materials, lunches and hands-on workshop.

For more information or to request a registration form, call Kena Sanders at RCA, (404) 252-3663.