Meat Quality – getting to grips with the complexities of the beef and lamb supply chain, Warwickshire
July 24 @ 10:00 am - July 25 @ 3:00 pm
Following the success of our 2 day meat quality course which was launched in 2015, we now have dates for the next two courses in 2018.
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 mostly 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 Beef & Lamb 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, with a start time of 10.30am. The programme will finish around 3pm on the second day.
The cost of the course if £150 per delegate and this includes on night accommodation, all meals and conference material.
To book your place please email firstname.lastname@example.org. 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.
Please indicate your first choice of date and if you are able to attend the alternative option.