Through both lectures and demonstrations, sessions will cover,
among many other topics, the science of marination, food service
perspectives, quality control and marinades for flavor, texture,
color and shelf life.

The program starts at 7:45 a.m. July 16. It ends at 3 p.m. July
18. A $595 fee (or $650 after June 25) covers materials,
luncheons, refreshment breaks and a reception. Preregistration
is
required.

To learn more about the program, contact the county Extension
Service office. Or call Marian Wendinger at
(706) 542-2574.