This workshop covers the fundamentals of manufacturing Italian processed meat items by combining old-world artisanal methods with modern food safety technology. The course provides the participant with both hands-on experience and scientific theory in producing safe, high quality processed meats.
This 2 day annual workshop is generally offered in the spring.
Who Should Attend
For more information, please contact: Jonathan Campbell (814-867-2880)
For date, location and registration information on this course please visit the link below.
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Monday, March 20, 2017 - Tuesday, March 21, 2017 8:00 AM - 4:00 PM
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Meats LaboratoryState College, PA 16801
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