RCA brings back popular 'Meat Science 101' course

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.

More News:

All news »

What are your comments?

You cannot post comments until you have logged in. Login Here.

Comments

No one has commented on this page yet.

RSS feed for comments on this page | RSS feed for all comments