In late 2022, GEA’s new Technology Center for food processing and packaging served as the host site for Poultry 201. The in-depth workshop, which is run under the guidance of the American Meat Science Association (AMSA), brought together academic and industry representatives to discuss all aspects of marination, as well as batter and breading of poultry products. Topics covered included meat chemistry, ingredient selection, marination methods, cooking and equipment maintenance.
“We have taught Poultry 201 since 2006 and it has served to educate industry professionals about further processing of poultry,” says Casey M. Owens, professor of poultry science at the University of Arkansas. “The course is continually evolving, and in recent years, we shifted to industry-hosted venues to best provide hands-on application with further processing equipment.["]