OSU Thermal Processing of Ready-to-Eat Meat Products Short Course

Apr 8, 2015 through Apr 10, 2015 (All day)
Nationwide and Ohio Farm Bureau 4-H Center

The OSU Thermal Processing short course is a three-day course course that covers all of the technical and regulatory aspects of cooking, chilling and post-package handling of ready-to-eat meat products, presented by industry, regulatory and academic experts.

Click here for more information.

Click here for course brochure.

Click here to register on-line.

Course will be held at the Nationwide and Ohio Farm Bureau 4-H Center,

            2201 Fred Taylor Road, Columbus, OH 43210.  Click here for map.

Click here for lodging information.