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PORK 101 UNIVERSITY of Florida 2019

PORK-101-Logo-4C_clear(1)PORK 101 is a three-day, hands-on experience designed to update participants on quality and consistency issues in the pork industry. The program is hosted by AMSA in cooperation with the National Pork Board and is sponsored by Merck Animal Health. 

 

PORK 101 is co-sponsored by the American Association of Meat Processors (AAMP), North American Meat Institute (NAMI), Southeastern Meat Association (SEMA), and the Southwest Meat Association (SMA).

Date & Location

March 4-6, 2019
University of Florida,Gainesville, FL

Daily Schedule
Day 1: 3:00pm - 8:00pm
Day 2: 7:30am - 6:00pm
Day 3: 7:30am - 3:00pm

Registration

Click here to register online!

Registration for AMSA, AAMP, NAMI, SEMA ,and SMA members is $825. Non-member registration is $975. AMSA student registration is $325. For AAMP, NAMI, SEMA, and SMA members please complete the registration form and fax the completed form to 1-888-205-5834 to receive the member discount.


Please contact Jen Persons  jpersons@meatscience.org for questions or more information on additional courses.


Group Registration Discount

Companies or organizations sending more than one person to a course are eligible for a discount. The second person is 10% off and additional people are 25% off the regular registration rate. To qualify, fill out the registration form for all attendees from your organization and fax or email to AMSA. Attendees must be attending the class at the same location to qualify for the discount. Please contact Jen Persons jpersons@meatscience.org for questions regarding the group registration discount.  

Lodging:

Holiday Inn University Center Gainesville
1250 W. University Ave
Gainesville, Florida 32601
Rate: $119/night plus tax
Cutoff: February 8, 2019

  1. Click here to begin!
  2. When the booking screen opens, the guests will enter their dates (arrival and departure)
  3. Then also select the More Options button to ensure the group code is listed (UAS).
  4. They then may proceed with reservations. If you have any questions I am glad to walk you thru this!
  5. The group has up to and including Friday, February 8, 2019, to make their reservations. If you need additional time please contact us.
  6. Also if anyone wants to call the hotel directly and book via telephone, they may call 352.376.1661 and ask for the group booking code: UAS

Program Description

PORK 101 is a three-day, hands-on educational opportunity to update interested participants on quality and consistency issues in the pork industry. It includes insight on value differences in swine, pork carcasses, pork primals and processed pork products due to quality variation.

Through PORK 101, you will have the chance to evaluate eight live hogs. The animals will be processed during the class with participants learning about grading, food safety and product processing. Finally, the class will make and sample processed product from the hogs including pumped loins, bacon, hams and sausage.

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