News | August 2, 2018

2018 Poultry Protein & Fat Seminar To Address Customer Expectations And Emerging Technologies

Protein conversion plays an important role in the poultry industry’s sustainability efforts. This year’s Poultry Protein & Fat Seminar will review the latest technology, equipment and management techniques in the rendering sector. Sponsored by USPOULTRY and the Poultry Protein & Fat Council, the seminar will be held Oct. 4 – 5, at the DoubleeTree Hotel in Nashville, Tenn.

The Poultry Protein & Fat Council will provide an update on their past year’s activities. Peracetic acid and its effects on rendering operations will also be covered, in addition to mitigation technology for odor abatement, emerging control technologies, preparing for FDA inspections and more.

The program agenda was developed by a committee of industry leaders that included (front row from left): Kenny Reece (committee chairman), Simmons Foods Inc; Rick Estes, Fieldale Farms Corporation; James Gilbert, 3D Corporate Solutions; and Hal Davis, Pilgrim’s. (Back row from left): Brian Schoeberl, Mountaire Corporation; Jonathan Green, American Proteins Inc; Bo Watson, Tyson Foods Inc; and Byron Kriz, Valley Proteins Inc.

Members of USPOULTRY and the Poultry Protein & Fat Council can register for the event at a discounted rate. Companies that render poultry protein and fat may attend the seminar only if they are members of USPOULTRY and the Poultry Protein & Fat Council. Representatives of rendering companies that are not council members are not eligible to attend the seminar. Membership in the Poultry Protein & Fat Council must be approved by the Council.

To register for the Poultry Protein & Fat Seminar, click here at http://www.uspoultry.org/educationprograms/index.cfm#ppfs or visit www.uspoultry.org.

SOURCE: U.S. Poultry & Egg Association (USPOULTRY)