Short Courses

October 22, 2015 1:00pm to October 24, 2015 12:00pm

A HACCP workshop will be held at the Iowa State University Meat Laboratory October 22-24, 2015.  The course is designed to review the philosophy and principles of the Hazard Analysis and Critical Control Point system and to discuss how to implement HACCP in plants.  This HACCP training program is consistent with the intent and scope of the USDA, FSIS regulation. 

November 10, 2015 8:00am to November 12, 2015 12:00pm

With a focus on the technology of sausage processing, short course 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.

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 utilizing the latest technology.

January 19, 2016 8:00am to January 21, 2016 12:00pm

With a focus on the technology of cured meat processing, short course 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.

Since the enrollment in this short course is limited to 60, you will have ample opportunity to have your questions answered directly by the speakers and staff. Iowa State University's modern meat laboratory facilities allow you to observe demonstrations in a setting that provides access to the latest technology.

April 12, 2016 8:00am to April 14, 2016 12:00pm

With a focus on the technology of dry and semi-dry sausage processing, short course 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.

Since the enrollment in this short course is limited to 60, you will have ample opportunity to have your questions answered directly by the speakers and staff. Iowa State University's modern meat laboratory facilities allow you to observe demonstrations in a setting that provides access to the latest technology.

July 18, 2016 8:00am to July 22, 2016 12:00pm

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.