Conferences and Workshops
Extension faculty for poultry science are actively involved in providing educational opportunities for poultry producers in Georgia. These programs are conducted independently and/or with the cooperation of the Georgia Poultry Federation, U.S. Poultry and Egg Association, Georgia Egg Association, allied industries and the county extension agents. The following are the major educational programs offered.
Nutrient Management Training
These educational programs for personnel and growers of poultry companies in Georgia are a continuation of programs initiated in 1999-2000, providing poultry producers with the information to develop nutrient management plans. Programs are designed to fit the needs of individual companies and are presented by UGA Extension faculty and county agents. Training is provided upon request. Contact Dr. Casey Ritz (firstname.lastname@example.org) for more information.
Poultry Tunnel Ventilation Workshop
This workship is conducted jointly with the UGA College of Engineering and emphasizes new technology and basic hot weather ventilation procedures for poultry house design and operation. This annual, two-and-a-half day workshop is for industry and university personnel with an interest in broiler house environmental control. The topics focus on optimizing broiler performance during hot weather while minimizing costs. Contact Mike Czarick or Brian D. Fairchild for more information.
Avian Academy Teacher Education Program
Experience classes with UGA professors as you explore anatomy, biology, chemistry and math through the eyes of a poultry scientist in hands-on labs that are designed for you to take directly back to your classroom - curriculum included! For more information, please contact Jessica Fife at email@example.com.
Georgia Broiler Conference
The Georgia Broiler Conference is one of two new conferences that replaced the general "Georgia Poultry Conference" held in previous years. At this event, industry professionals and producers come together to learn and discuss current issues facing the broiler industry specifically. For more information, please contact Dr. Brian Fairchild at firstname.lastname@example.org.
For more information, please contact Dr. Jeanna Wilson at email@example.com.
With the new USDA performance standards for Campylobacter, a major cause of foodborne illness in the U.S., the University of Georgia has developed a 2 1/2 day hands-on intensive training program specifically for those who want to learn about Campylobacter and its challenges in poultry. The workshop consists of lectures and hands-on group exercises designed to help attendees gain an understanding of Campylobacter and the concepts of its control on farms and in processing plants. The goal of the workshop is for attendees to gain a working knowledge of current techniques used to identify the pathogen as well as measures that can be implemented to control it. For more information, please contact Dr. Manpreet Singh at firstname.lastname@example.org.
Deep South Poultry Conference
This conference is held each spring in Tifton, Ga. with the Georgia Poultry Federation. The conference provides educational programming for poultry producers in south Georgia, with an emphasis on broiler and breeder management. The conference regularly attracts around 125 participants from Georgia and Florida. For more information, please contact Dr. Claudia Dunkley at email@example.com.
Georgia International Poultry Short Course
This is four-day course held the week after the U.S. Poultry and Egg Association International Poultry Exposition. The course covers a broad range of topics to those new to the poultry industry and experienced professionals. In addition to formal instruction, demonstrations will be conducted at the UGA research facility in Athens. Participants have the opportunity to interact with experts in many areas. Tuition for the conference includes lunches and basic materials for the course. Other meals, lodging and transportation are not included. Contact Dr. Brian Fairchild (firstname.lastname@example.org) for more information.
Poultry Winter Ventilation Workshop
This workshop is a joint effort with the UGA College of Engineering, and focuses on new technology and basic cold weather ventilation procedures for poultry house design and operation. It's an annual two-and-a-half day workshiop for industry and university personnel with an interest in broiler house environmental control. Topics focus on optimizing broiler performance during cold weather while minimizing costs. Contact Mike Czarick (email@example.com) or Dr. Brian Fairchild (firstname.lastname@example.org) for more information.
Georgia Layer Conference
The Georgia Layer Conference is the other of the two conferences that once made up the "Georgia Poultry Conference. This event is geared specifically towards education and discussions around the layer industry in our state. For more information, please contact Dr. Bruce Webster at email@example.com.
Broiler Welfare Workshop
For more information, please contact Dr. Bruce Webster at firstname.lastname@example.org.
Georgia's Regional Poultry Nutritionist's Roundtable
An informal meeting for poultry nutritionist clientele who, collectively, are responsible for the feeding of billions of poultry each year. The half-day program consists of lunch, an invited speaker, followed by an open-format discussion of timely and impactful topics related to poultry nutrition. For more information, please contact Dr. Justin Fowler at email@example.com.
National Egg Products School
The National Egg Products School, sponsored by the University of Georgia Dept. of Poultry Science and the American Egg Board, is a biennial, four-day school focusing on eggs and egg products.
The course brings together experts interested in poultry science and egg functionality from the USDA Agricultural Research Service (ARS) and universities such as Iowa State, Texas A&M and North Carolina State. Dr. Manpreet Singh, Extension Food Safety Specialist in the Department of Poultry Science at the University of Georgia in Athens, Georgia, is the school’s director.
Participants include food formulators, chefs and egg industry professionals, who receive a thorough introduction to eggs and egg products, from their initial formation through the packaging of liquid and dried egg products for industrial use. This “farm to fork” review includes side excursions into molecular structure, safety, microbiology and the latest research on egg nutrition.
Alongside the educational lectures and presentations, the program incorporates hands-on sessions where participants use a variety of egg ingredients to create products such as angel food cake, ice cream, mayonnaise and custard. The intent is to demonstrate the functional characteristics egg ingredients supply to these applications, investigate the scientific principles behind the functionality, and then taste the results.
Participants also learn about the effects of impurities or bad processing techniques. Eggs can provide functional benefits such as aeration, binding, humectancy and emulsification. In addition, real egg ingredients create better products in appearance and texture.
For more information, please contact Dr. Manpreet Singh at firstname.lastname@example.org.