Poultry Protein & Fat Seminar to be held in Kansas City
Aug. 10, 2017
by MEAT+POULTRY Staff
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The event's program will cover trends in poultry rendering Oct. 5-6.
TUCKER, Ga. – The 2017 Poultry Protein & Fat Seminar is changing locations but promises to continue featuring the latest technology, equipment, and management techniques in the poultry rendering sector. The seminar, sponsored by the US Poultry & Egg Association (USPOULTRY) and the Poultry & Fat Council is relocating from Nashville to Kansas City, Missouri, where the event. will be held Oct. 5-6, at the Marriott Country Club Plaza.
“After being in Nashville for several years, we are excited the conference is moving to Kansas City,” said Kenny Reece, committee chairman, Simmons Foods Inc. “This year’s program will cover a variety of topics that are relevant to those that work in rendering and other related fields. Being in Kansas City will also allow us the opportunity to visit nearby equipment manufacturing facilities.”
Topics to be covered during the seminar will include challenges with peroxide testing, types and uses of magnets in processing, costs of water in raw materials, wastewater treatment problems, sanitary transportation and more.
Companies that execute poultry protein and fat may attend the seminar only if they are members of USPOULTRY and the Poultry Protein & Fat Council. For more information on registration details, go to: http://www.uspoultry.org/.