The American Meat Science Association (AMSA) announces that Dr. Dana Hanson is the recipient of the 2018 Distinguished Extension-Industry Service Award. More information can be found in this article.
Dr. K.P. Sandeep has officially been named head of NC State University’s Department of Food, Bioprocessing and Nutrition Sciences. More information about Dr. Sandeep can be found here.
Dr. Rodolphe Barrangou, the Todd R. Klaenhammer Distinguished Scholar in Probiotics Research, University Scholar and associate professor in the NC State Department of Food, Bioprocessing and Nutrition Sciences, will receive the 2018 NAS Prize in Food and Agriculture Sciences for his discovery of the genetic mechanisms and proteins driving CRISPR-Cas systems. Learn more here.
Registration for SALUMI 101 is now open! SALUMI 101 will be held February 21-23, 2018 at the North Carolina State University – Processed Meat Laboratory in Raleigh, NC.
SALUMI 101 is sponsored by American Meat Science Association (AMSA), North Carolina State University, California State University-Fresno, Pennsylvania State University, the University of Wisconsin-Madison, Smithfield Foods, Inc., and Stagionello.
SALUMI 101 is a unique three-day, hands-on educational opportunity for all attendees, “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,” stated past attendee.
Anyone with a passion for learning more about the art and science of crafting high quality artisan meat products will benefit from attending SALUMI 101. Participants will have the chance to interact with industry and university professionals that specialize in this area of meat science. The class will learn about the production of safe and high quality artisan-style meat products as well as be involved with the crafting of various artisan products.
Topics that will be 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
The cost is $800 for American Meat Science Association members or $900 for non-members. Space is limited. Registration covers 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:www.meatscience.org/salumi101 or contact Deidrea Mabry 1-800-517-AMSA ext. 12.
Christopher R. Daubert, head of the NC State Department of Food, Bioprocessing and Nutrition Sciences, has been named vice chancellor and dean of the College of Agriculture, Food & Natural Resources (CAFNR) at the University of Missouri (MU), effective August 1. More information can be found here.