Grilling academy combines science and competition at K-State
MANHATTAN, Kan. — Kansas State University is hosting the K-State Meat Science Grilling Academy: Holiday Edition, a hands-on workshop focused on mastering seasonal meat cookery through demonstrations and friendly competition.
The event will take place Saturday, Nov. 15, at Weber Hall from 9:30 a.m. to 4 p.m. Participants will learn about the fabrication, preparation and safety of holiday favorites including prime rib, lamb, chicken and turkey. A variety of sensory demonstrations will compare different holiday proteins and cooking methods before culminating in a "chopped style" cooking contest that puts attendees' skills to the test.
Admission is $50 per person and includes lunch. Registration is available at https://commerce.cashnet.com/KSUASIND?itemcode=ASIND-32A.
The Grilling Academy reflects the work of K-State's Department of Animal Sciences and Industry, which has long been recognized as a leader in meat science research and education. The department applies scientific principles to help both professionals and home cooks understand how different techniques, temperatures and preparation strategies affect the final product on the plate.
The department's meat science program combines classroom instruction with practical research that explores topics ranging from meat quality and food safety to flavor development and cooking methods. Faculty and students at K-State have contributed to advancing industry standards and consumer knowledge about how to properly select, prepare and cook meat.
The Meat Science & Food Safety program operates a 23,000 square foot, state-of-the-art meat science research and teaching complex in Weber Hall, completed in 1988. The facility provides opportunities for harvest, chilling, fabrication, processing, curing, smoking, packaging, display and cooking of meats, serving meat processors and entrepreneurs.
The complex includes the Meat Lab, an on-the-rail abattoir with three processing laboratories; the Sensory Lab, equipped for objective and subjective product evaluation and cookery; the Color Lab with its chilled and frozen display cases; the Meat Chemistry Lab, a fully-equipped facility for analytical work; the Meat Microbiology Lab; and the Post-Processing Pasteurization Lab. The K-State Meat Science Facility operates as a university-sponsored, fee-based research center.
By hosting events like the Grilling Academy, the university aims to bring academic expertise to a broader audience, demonstrating that successful cooking is both an art and a science.