Bonus:
IPE AMI

Print

Space Closing: Dec. 2

Materials Due: Dec. 14

First Processing

• Exploring hot boning of beef carcasses
• Overcoming the challenges of poultry scalding

Further Processing – Creating successful emulsified low fat products

Food Safety and Quality – Interventions for E. coli control

Research and Development – A research paper with practical application for the industry

Bonus Distribution: IPE and AMI shows

Practical Application

Field Report – Case study of one company on one technology

Products and formulations – Dry and fermented sausages

In Conclusion – A selection of new trendy product ideas

Online

January

Jan 4: Pathogens 101: Reducing the incidence of Campylobacter in poultry

Jan 11: Determining cooked product shelf life

Jan 18: How to effectively incorporate nitrates in further processed meat products

Jan 25: Manufacturing high-quality cooked poulyty sausages

February

Feb 1: Advances in natural/organic curing

Feb 8: Advances on interventions for further processing of beef

Feb 15: Preserving fresh meat appearance with ingredients

Feb 22: Preserving fresh meat appearance with packaging

Feb 29: From culinary development to large-scale production

March

Mar 7: How to reformulate for low sodium and fat in cooked sausages

Mar 14: Four solutions to yield challenges in further-processed poultry

Mar 21: How to control yield loss in second processing

Mar 28: Best physical-chemical interventions for beef slaughter