The American Meat Science Association and the National Pork Board have announced upcoming dates for PORK 101, a three-day hands-on course examining quality and consistency issues in the pork industry.

PORK 101 participants will evaluate live hogs, learn about grading, food safety and product processing; and make and sample processed pork products including bacon, hams and sausage.

The 2008 PORK 101 dates and locations are:

• March 3-5, Iowa State University, Ames
• April 15-17, University of Nebraska, Lincoln
• May 19-21, Texas A&M University, College Station
• Sept. 16-18, Oklahoma State University, Stillwater

For more information and to register for PORK 101, click here.

Source: Meatingplace.com