Registration is open for three in-person, hands-on training courses from the American Meat Science Association. Designed for professionals in meat and poultry production, processing and quality assurance, these three-day programs combine classroom learning with practical, lab-based experience led by industry and academic experts. Space is limited for the three sessions; early registration is encouraged due to limited space.

AMSA pork and poultry training courses

 

Training courses

POULTRY 101 is set for Sept. 16–18, 2025, in Fayetteville, Ark., offering a comprehensive overview of poultry production and processing from farm to finished product. Participants engage in hands-on labs covering muscle biology, meat quality, processing technology, functional ingredients, coating systems, food safety, and sanitation. Activities include poultry cut-up, deboning, sensory evaluation, batter/breading and product assessment.

PORK 101 is set for Sept. 23–25, 2025, in Lincoln, Neb. The session takes participants through the entire pork chain, from live animal production to finished products. The course includes hands-on carcass evaluation, pork quality assessment, processing techniques, food safety practices and composition analysis, providing a complete view of pork production and value optimization.

POULTRY 201 is set for Nov. 4–6, 2025, in Frisco, Texas. This is an advanced workshop focused on marination and batter/breading systems for poultry products. Participants explore meat chemistry, functional ingredients, marination techniques, cooking methods, and equipment operation and maintenance. This course builds on POULTRY 101 content and is designed for those looking to deepen their technical expertise.

“These courses provide unmatched opportunities to strengthen technical skills, learn from experts, and connect with peers in the industry,” said Christi Calhoun, Ph.D., scientific communication resource officer, AMSA.

Source: American Meat Science Association