Short Courses
PORK 101 is a hands-on experience designed to update participants on quality and consistency issues in the pork industry. The program is hosted by AMSA and is sponsored by the National Pork Board.
SALUMI 101 is a three-day, hands-on educational opportunity to learn about the production of safe and high quality artisan-style meats. Participants will have the chance to interact with industry and university professionals that specialize in this area of meat science. The class will be receiving instruction on and get involved with the crafting of various artisan products.
POULTRY 101 is a three-day, hands-on workshop that introduces participants to the production and processing factors that impact final product quality.
Poultry 201 is an in-depth workshop that covers all aspects of marination and batter and breading systems for poultry products. Topics will include meat chemistry, functional ingredients used, marination methods, cooking methods and equipment use/maintenance.
Value Added Poultry Processing Course - Canada
The 70th International Congress of Meat Science and Technology (ICoMST), set to unfold in the picturesque setting of Foz do Iguassu, Brazil, from August 18th to 24th, 2024. The overarching theme for the 2024 congress is 'Responsible Meat Production,' a pivotal focus that will delve into various aspects of the meat chain from farm to fork. Encompassing discussions on production methodologies, sustainability, animal welfare, innovation, meat quality, safety, and consumer-related topics, the congress promises to be an enlightening exploration of the challenges and advancements within the realm of meat science and technology.