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Date(s) - Apr 22, 2021
All Day

Starting April 22, 2021 – the first in a series of five virtual presentations:

  • “Validating the Thermal Resistance of Salmonella During Poultry Litter Processing” by Xiuping Jiang, Department of Food, Nutrition and Packaging Sciences at Clemson University
  • “Optimizing Processing Conditions and Assessing Storage Stability of Ingredients Derived from Novel Perennial (Thinopyrum intermedium) and Cover (Thiaspi arvense) Crops” by Catrin Tyl, Department of Food Science and Technology of the University of Georgia

These lectures are free. Register now >