Traditional Italian Processed Meats Workshop

Agenda

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8:15 AM	Processing & Drying Basics Jonathan Campbell, Penn State University
9:15 AM	Break
9:30 AM	Seasonings and Non-meat Ingredients Rodney Shaffer, Con Yeager Spice Co.
10:30 AM	Fermentation and Starter Cultures Jonathan Campbell, Penn State University
11:15 AM	Break
11:30 AM	Casings Nicolas Lavieri, Devro Ltd. OR Adam Stein, Globe Packaging Co., Inc. (tentative)
12:30 PM	Lunch – (ML Auditorium) Panera Bread
1:15 PM	Manufacturing of Prosciutto Cotto (ML Auditorium)
2:30 PM	Break
2:45 PM	Concurrent Session I Group 1 – Dry Salami Manufacturing (ML Cutting Room) Pietro Castoldi, F. Pagani S.p.A. Luigi Pintore, CRM North America Glenn Myers, Penn State University Group 2 – Marination (ML Processing Room) Jonathan Campbell, Penn State University Jason Monn, Penn State University
3:30 PM	Concurrent Session II Group 1 – Marination (ML Processing Room) Group 2 – Dry Salami Manufacturing (ML Cutting Room)
4:15 PM	Break
4:30 PM	Sample Marination Products & Concluding Comments (ML Auditorium)
6:15 PM	Drop-in Hospitality (Senate Suites, Penn Stater Hotel) Meat Items manufactured by Penn State University Cash Bar Available

8:00 AM	Cabinet Discussion Pietro Castoldi, F. Pagani S.p.A. Luigi Pintore, CRM North America
9:00 AM	Water Activity Meter Demonstration pH Meter Demonstration Jonathan Campbell, Penn State University
9:30 AM	Break
9:45 AM	Manufacturing of Bresaola (ML Auditorium)
11:00 AM	Break
11:15 AM	Manufacturing of Speck (ML Auditorium)
12:30 PM	Lunch – (ML Auditorium) Panera Bread
1:15 PM	Meat Microbiology Catherine Cutter, Penn State University
2:15 PM	Concluding Comments & Adjourn