Casey Owens of the University of Arkansas, Christine Alvarado of Texas Tech University and Shelly McKee of Auburn University will conduct their Poultry 101 workshop at Auburn University in Auburn, Ala., March 10-12.

Poultry 101 is a three-day, hands-on workshop that introduces participants to the production and processing factors that impact final product quality, safety and consistency.

Topics included in the class are the history of the poultry industry, market segments, growout and nutrition fundamentals, processing steps, quality issues, further processing, food safety, emerging issues and international issues.

Past participants have included individuals in quality assurance, product development, plant management and other areas from companies including Tyson Foods, Pilgrim's Pride and Barber Foods, among others.

For more information on how to register, visit poultry101.com.

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