RCA brings back popular 'Meat Science 101' course

Source: FoodProcessing.com

May 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.
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