May 19 - 21, 2008
College Station, Texas

What is PORK 101? A three-day, hands-on educational opportunity to update interested participants on quality and consistency issues in the pork industry. It includes insight on value differences in swine, pork carcasses, pork primals and processed pork products due to quality variation. Each session is limited to 32 registrants to ensure hands-on participation. Sponsored by Townsend Engineering Company, a major supplier of equipment for the meat industry and Elanco, a major supplier of animal health products for the pork industry.

Unique Program Features: Through PORK 101, participants will have the chance to evaluate eight live hogs. The animals will be processed during the class with participants learning about grading, food safety and product processing. Finally, the class will make and sample processed products from the hogs including pumped loins, bacon, hams and sausage. Who will benefit from attending? Anyone involved in the production, processing and marketing of pork will benefit from attending this course, including: pork producers, veterinarians, researchers, educators, pork packers, meat processors, retail merchandisers, foodservice, exporters, allied industry, media, pharmaceutical companies, breeding companies and investors.