Registration for the 38th Annual Sausage & Processed Meats Short Course has CLOSED as we have reached capacity. Please DO NOT email asking if there is space, should we have any cancellations, we will reopen the registration on this site. Thank you for your consideratiation.
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 2016 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.