The University Class competition provides a venue to students who have an interest in processed meats to compete at the intercollegiate level. In no way is the class meant to compete with the processor member, but merely provide students an opportunity to enter into a friendly competition between schools. Besides being able to interact with processor members during convention, the main goal is for students to learn more about meat processing and the applied science involved in creating various cured meats.
The competition is open to students who have an allied membership represented in some fashion from their respective institutions. The type of product(s) that students produce will vary during subsequent years at the ACMC and follow the same rules and entry guidelines for the designated product class.
For 2017, two product classes, the Cured Specialty Meat Products class and Bacon class, will be made available for competition for the University Class. All schools wishing to enter product in these classes will comply with the guidelines set forth in the ACMC competition rules concerning the designated class.
Schools will still follow check-in procedures that processor members comply with, as well as be subject to rules and registration fees for product entries. Product entered into the University Class will be not be comingled or mixed in any way with products from processor member entries. To achieve this, University Class product entries will be checked in at a separate time from that of regular ACMC product check-in. University Class product will also have a location in a judging area away from similar product types, and the scorecards, although identical in content, will be marked accordingly to separate them from the 2017 ACMC.
For eligibility, rules and registration, please visit the ACMC tab under AAMP’s website. Students must pre-register for the competition by Monday, June 19, 2017.