Registration for the 39th Annual Sausage & Processed Meats Short Course Is now CLOSED. Should we have any openings, we will post information on the website. Thank you
The short course focuses on the technology of sausage production and other types of meat processing. Topics range from lectures on basic meat science to demonstrations of processing techniques. Speakers, nationally and internationally recognized authorities in their fields, will provide information about the latest technology available.
The 2017 course will cover fresh sausage, cooked sausage and dry and semi-dry sausage in addition to section and formed cured meats and whole muscle precooked meats. Production of reduced fat products will be discussed and a special feature will be presentations on “ethnic sausage products.”
The course will use a hands-on approach to meat processing. Under the supervision of an instructor, participants will be divided into teams and have the opportunity to formulate and manufacture a processed meat product.
Enrollment for this course is limited to 60 so that participants have ample opportunities to interact with speakers and staff and have their questions answered. Iowa State University’s modern Meat Laboratory allows participants to observe demonstrations and gain hands-on experience with the latest technology.