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OSU Short Course on Thermal Processing of RTE Meat Products Slated for April 5-7

Wednesday, March 2, 2011

(American Meat Institute)

The 12th Annual Ohio State University Thermal Processing of Ready-to-Eat Meat Products Short Course will be held April 5-7, 2011, at Ohio State University

This course is designed for anyone in the meat industry who is responsible for producing safe ready-to-eat (RTE) meat products. All technical and regulatory aspects of cooking, chilling and post-package handling of RTE meat products are covered in this course, with presentations by meat industry experts.

To access program details and the online registration go to http://meatsci.osu.edu//calendar.html.

For more information, contact Professor Lynn Knipe at knipe.1@osu.edu or (614)292-4877.

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