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.
International Poultry Short Course | January
The UGA International Poultry Short Course gives a clear, practical overview of modern poultry production. It is designed for beginners as well as people with experience in one area who want to better understand the entire poultry industry.
The course begins with the history of the industry and covers key topics such as nutrition, broiler breeders, commercial layers, bird health, egg quality and safety, and broiler processing. The course is interactive and hands-on. Participants will take part in activities like a bird necropsy, solving hatchability problems, and bird processing in a pilot facility.
This 3½-day course is packed with practical information to help improve the success and profitability of your operation. For more information, contact Dr. Casey Ritz or Dr. Brian Fairchild.
Deep South Poultry Conference | March
The Deep South Poultry Conference is held each spring in Tifton, Georgia, in partnership with the Georgia Poultry Federation. It offers educational sessions for poultry producers in south Georgia, with a focus on broiler and breeder management.
The conference typically draws about 125 participants from Georgia and Florida. For more information, contact Dr. Claudia Dunkley or Dr. Casey Ritz.
Hot Weather Management Workshop | April
This workshop is hosted with the UGA College of Engineering and focuses on new technology and basic ventilation practices for poultry houses in hot weather. It covers poultry house design and operation, with an emphasis on environmental control.
The annual 2½-day workshop is designed for industry and university professionals interested in broiler house management. Topics focus on improving broiler performance during hot weather while keeping costs low. For more information, contact Mike Czarick or Dr. Brian Fairchild.
Hatchery/Breeder Workshop | April and August
For more information, please contact Dr. Jeanna Wilson.
Georgia Precision Poultry Farming Conference (Virtual) | May
Precision poultry farming is the use of advanced technologies to optimize the contribution and health/welfare management of individual animals. UGA poultry science Extension team will host the Georgia Precision Poultry Farming Conference to provide a training and exchange opportunity focusing on precision poultry production.
At this virtual event, industry professionals, researchers, and producers learn and discuss how precision farming technologies will impact the poultry industry. For more information, please contact Dr. Lilong Chai or Dr. Casey Ritz.
Avian Academy Teacher Education Program | June
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, contact Jessica Fife.
Georgia Broiler Conference | September
During the Georgia Broiler Conference, industry professionals and producers come together to learn and discuss current issues facing the broiler industry specifically. For more information, contact Dr. Brian Fairchild or Dr. Casey Ritz .
Georgia Layer Conference | September
During the Georgia Layer Conference, industry professionals and producers come together to learn and discuss current issues facing table egg and hatchery egg production specifically. For more information, contact Dr. Lilong Chai or Dr. Casey Ritz.
Cold Weather Management Workshop | November
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 2½-day workshop 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 or Dr. Brian Fairchild for more information.
Open House Event | November
The Department of Poultry Science Open House is a FREE event that allows high school and potential college transfer students interested in science, technology, animals, and more to spend a day with Poultry Science faculty as they showcase their specialty in the poultry science and avian biology industries through various sessions.
Nutrient Management Training
These educational programs provide Georgia 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 for more information.
Campylobacter Workshop
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 2½-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, contact Dr. Manpreet Singh.
National Egg Products School
The National Egg Products School, sponsored by the University of Georgia Department of Poultry Science and the American Egg Board, is a biennial, 4-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.
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, contact the program director, Dr. Manpreet Singh.