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