The U.S. Poultry & Egg Association and the Poultry Protein & Fat Council announced on Monday a Protein and Fat Seminar to focus on latest technology in rendering.
The seminar will be held October 4-5, 2012, at the Doubletree Hotel in Nashville, Tennessee.
This year's Poultry Protein & Fat Seminar will provide information regarding rendering systems and technical processes.
"Rendering plants are not the end of the road when it comes to poultry processing. For renderers, it's just the beginning of ensuring that rendered ingredients provide quality and nutrition," says program committee chairman Dan Henson, Simmons Food, Inc. "We strive to ensure that the final product is of the highest quality while abiding by safety and regulatory requirements. This year's seminar will continue the trend that we have become accustomed to – providing the latest technical tools that will help reassess where we are in our plants, as well as help continue to produce a valued product," Henson says.
The program will include topics, such as A Top Management Perspective of the Rendering Industry; Poultry Protein & Fat Council Report; Update; Transportation Safety and Regulatory; Processing Quality vs. Nutritional Quality; A Rendering Industry Recruiting Program; Stabilizer Options; Odor Control Technology; Managing Hauling Costs Through Load Efficiencies; Foreign Material Exclusion; Worker Safety / OSHA Update; and other important topics related to the rendering industry.
A program committee of industry leaders developed the agenda for the seminar, including: Jonathan Green, American Proteins Inc.; Brandon Lairmore, Pilgrim's Corp.; James Fulk, Perdue Farms; Bo Watson, Tyson Foods Inc.; Dan Henson, Program Chairman, Simmons Foods; and Dr. Charles Starkey, American Proteins Inc.Register for the Poultry Protein & Fat Seminar here.