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.
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