Meat Quality Master Class
The course, aimed at practical people wishing to gain more knowledge on quality issues, highlights the distinction between carcase and meat quality and will explore the factors affecting eating quality from farm to fork. Various quality issues will be identified and the means to reduce or improve these outlined.
The course will be delivered by Dr Peter Sheard who ran the MSc Meat Science Course at Bristol University for over 20 years and before that worked at the former Meat Research Institute. AHDB representatives will also be delivering elements of the course.
It is a two day course with a full programme of training and networking opportunities. Delegates will be expected to stay for the duration.
Registration will take place at 10am on the first day and the programme will finish around 3pm on the second day.
The cost of the course is £175 per delegate and this includes over-night accommodation, all meals and conference material.
To book your place please email email@example.com. Places are strictly limited and will be available on a first come, first served basis. Demand is expected to be high so please book your place early to avoid disappointment.
If you have any questions about this event, please contact us using the details below.