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May 182011
 

At The Animal Science Monitor, we’re all about training—engaging in it, announcing it, and promoting it.  And that’s why we’d like to let all of our loyal readers know about the first PORK 505 short course, a joint venture between the American Meat Science Association (AMSA), the National Pork Board (NPB), and the U.S. Meat Export Federation (USMEF).  This event will be held on Monday, June 6, and Tuesday, June 7, at the University of Nebraska. 

What is PORK 505?  It’s a day-and-a-half program designed to update participants on quality standards, culinary techniques, international marketing, and other important issues facing the pork industry worldwide.  Topics that will be covered at PORK 505 include the following: 

  • Hands-on international carcass fabrication methods
  • Pork palatability and quality standards
  • Hands-on culinary demonstration and preparation of international recipes using fabricated cuts
  • Niche/specialty products that appeal to the worldwide marketplace
  • Currently exported offal products and their importance in the worldwide marketplace
  • Hot topics in the international pork industry

 

That’s just part of the good news.  PORK 505 begins at 10 a.m. on Monday, June 6, and will end at noon the following day.  That means attendees will have plenty of time to make the three-hour drive to Des Moines, Iowa, for the World Pork Expo.  It’s like having the best of both (pork) worlds! 

And the good news doesn’t end there, either.  The AMSA is offering discounted registration fees to companies or organizations sending more than one person to any AMSA short course.  After the first person pays the full registration fee, the second person receives a 10% discount.  All additional registrants will receive a 25% discount.  Attendees must attend the class at the same location to qualify for the discount. 

Click here for a complete course outline and to register for the event.  For more information or questions regarding PORK 505, contact Deidrea Mabry at 1-800-517-AMSA, Ext. 12 or via email at dmabry@meatscience.org. 

If you’d like your event to gain exposure in The ASM, send an email to matt@animalsciencemonitor.com.

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