Marination 101 - Spring 2019 (TBD)
This intensive hands-on lab/lecture-based workshop is for meat, poultry and fish processors and related businesses that are involved in value added and/or quality enhancement of muscle food products through marination. Industry and academia experts will conduct the informational sessions. Participants of Marination 101 will gain basic knowledge of muscle/meat chemistry, basic marination techniques and methodologies, and ingredient performance and will participate in various hands-on laboratory exercises that complement the materials presented. The knowledge gained from this workshop will assist in yield improvements, quality/safety enhancement, and overall product development issues in numerous applications.
Individuals involved in the processing of meat, poultry, fish, and seafood products - particularly production, research and development, quality assurance, or other technical personnel.
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For more information please contact:
- Courtney Crist - (662) 325-0852