Elaboracion Segura de CarneDr. Nancy Flores approached our department in 2009 with an idea to create a training module for independent beef jerky producers in New Mexico. The project concentrates on proper preparation techniques for thawing, seasoning, cooking, and dehydrating jerky, with an emphasis on fighting Salmonella contamination.
As project lead, my role focused on maintaining a cohesive art direction, coordinating the implementation of art assets with programming, and keeping the client informed of progress and deadlines met.
This project is available in English and Spanish.