Registration for Salumi 101 at NC State now open

by MEAT+POULTRY Staff
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AMSA has announced that 24 spots are available for the course at North Carolina State Univ. 
 
CHAMPAIGN, Ill. – Registration for the American Meat Science Association (AMSA) sponsored Salumi 101 at North Carolina State’s Univ.’s Processed Meat Laboratory in Raleigh, North Carolina, is now open. The course will be held from Feb. 21 to Feb. 23, 2018. Salumi 101 is also offered at California State Univ.-Fresno, Pennsylvania State Univ., the Univ. of Wisconsin-Madison, Smithfield Foods, Inc. and Stagionello.

A past attendee said of the three-day class, “Salumi 101 is great for trained chefs and serious cured meat processors alike. The equal time between hands-on training and in-depth classroom curriculum was fantastic. I thoroughly enjoyed all the teachers and staff.”

Participants will have the chance to interact with industry and university professionals specializing in this area of meat science. Participants will learn about the production of safe and high-quality artisan-style meat products as well taking part in crafting various artisan products.

Topics covered include:

•             Meat Science Review

•             Pork Carcass Fabrication

•             Ingredient Usage

•             Food Safety and HACCP

•             Regulations for Dry Cured Meats

•             Thermal and Non-Thermally Processed Salumi

•             Dry Curing Whole Muscle Products

•             Equipment Considerations

•             Hands-on Demonstrations

•             Tour of Dried Cured Ham facilities

 

Cost for AMSA members is $800 and $900 for non-members. Registration includes course instruction materials, meals (breaks, lunches and Thursday night dinner), and plant tour transportation. Travel and lodging are not included with the course registration fee. For more information regarding registration or questions about SALUMI 101 please visit: http://www.meatscience.org/salumi101 or contact Deidrea Mabry 1-800-517-AMSA ext. 12. Space is limited.           

 

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