Food Science
Food Science
Food Science
Dr. Gregg Renfrow fabricates a lamb carcass.
Dr. Gregg Renfrow fabricates a side of pork.
The University of Kentucky College of Agriculture's Meat Sciences Lab has formed a partnership with UK's Dining Service.
Dr. Gregg Rentfrow fabricates a side of beef into wholesale cuts.
Steve Zeng, Food Technologist and Dairy Extension Specialist, Langston University in OK, teaches cheese making techniques.
With the proper mix of sugar, spices, temperature and patience you can cure your own country ham.
Kentucky producers see a rise in the demand for locally produced products like beef, chicken, and pork.
Despite having a lot of cattle in the Eastern Kentucky area, there are very few processing facilities available.
Worker Health and Hygiene - Produce Best Practices Training.
pH is the scientific scale for measuring how acidic or basic a substance is when it is dissolved in water.
Food Storage Boxes - Produce Best Practices Training.
Food Science (cont.)
Pre-Harvest Wildlife Check - Produce Best Practices Training.
It is becoming a lost art and that is what they are trying to preserve at the University of Kentucky.
Plate it up Ky Proud recipe demonstration.
Dr. Surendranath Suman presents "Post Harvest Strategies to Improve Fresh Beef Quality".
Dr. Gregg Rentfrow provides a meat industry update.
Dr. Paul Vijayakumar presents "Food Safety Resources for Kentucky Producers".
