Purpose

This intensive hands-on workshop is for meat, poultry, fish, and seafood processors involved in various types of marination or wanting to enhance product quality and value. Informational sessions will be conducted by industry and academic experts. Participants will gain knowledge of basic meat chemistry, basic marination techniques, ingredient performance and participate in hands-on laboratory exercises. Knowledge gained from this workshop will assist in new product development, quality enhancement and yield improvements of existing products.

Target Audience:

Individuals involved in the processing of meat, poultry, fish, and seafood products - particularly production, research and development, quality assurance, or other technical personnel.

Program:

Tuesday, April 24, 2012   Bost Bldg.

8:00 Registration

8:15 Welcome – Dr. Juan Silva, FSNHP-MSU

8:30 Opening Session- Economic Stress – Who Will Survive? Michael Pennella - Schwan's

9:15 Introduction to Meat Chemistry - Dr. Wes Schilling, FSNHP- MSU

10:15 Break

10:45 Massaging/Tumbling/Injection - Dr. Byron Williams, FSNHP-MSU

11:45 Lunch provided

12:30 Campus Tour

1:30 Phosphates- Why? Jim Anderson, BK Giulini

2:30 It Won't Hold Marination – Why? Dr. Mike Martin, FSNHP/ADS-MSU

3:30 Break

3:45 Art & Science of Meat Log Manufacturing - Doug Ellis, SFG

4:30 Adjourn to Hotel

5:30 - 7:30 BBQ dinner - Southern Style MAFES Conference Center

Wednesday, April 25, 2012     Bost Bldg.

8:00 Secrets and Issues with Poultry Marination - Gary Dunlap, Keystone Foods and Wesley Hammack, Global Food Innovations

8:45 Fish and Seafood Marination Techniques – Guy Simmons– Sea Watch International

9:30 Break

10:00 Do you really know what you are tasting? Chris Warsow– Bell Flavors & Fragrances

11:00 Sensory & the Consumer – John Draz, Ed Miniat, Inc.

12:00 Lunch provided

1:00 - 5:00 Hands-on Labs, Ballew Hall & Food Processing Plant

• Creation of Marinades/ Essential Calculations – Charles Krumsiek- HJ Heinz
• Value Added Batter/Breading Products– Bruce Crist, Southeastern Mills
• Creative Merchandising Techniques for Me at & Poultry - Dave Hull, Marel

5:00 Evening on your own - Enjoy Starkville!

Thursday, April 26, 2012    Ballew Bldg.

8:00 Regulatory Update & Marination Labeling – Dr.Daniel Engeljohn, USDA-FSIS

8:45 Marination and Food Safety in Food Industry – Dan Wells, formerly with Chick-fil-A

9:30 Antimicrobial Usage in Marinated Meats- Dr. Rama Nannapaneni, FSNHP-MSU

10:15 Break

10:30 Beef and Pork Fabrication- MSU Staff

11:30 Product tasting Lunch

Upon confirmation, speakers' names will be posted online. Some topics may change due to speaker confirmation.

Lodging (suggested hotels):

• Comfort Suites (662) 324-9595
• Hampton Inn (662) 324-1333
• Hilton Garden Inn (662) 615-9664
• Holiday Inn Express (662) 324-0076

Travel: Air service is available to the following airports:

• Golden Triangle Regional (GTR) 15 miles*
• Tupelo (TUP) 60 miles
• Jackson (JAN) 120 miles
• Birmingham (BHM) 150 miles
• Memphis (MEM) 164 miles

* Shuttle service will be provided to/from GTR.

Information about registration, fees and contact information can be found on the brochure.

For more information please contact:
Dr. Byron Williams                                       (662) 325-3200
Tom Healey                                                  (724)741-2896
Bahman Ghavimi                                           (706) 369-9453