Basic Sausage Short Course
About the Basic Sausage Short Course
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 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.
Audience
This short course is designed for persons with supervisory, production, and technical responsibilities in commercial meat processing operations. It will also provide valuable information for those in marketing and supplier industries.
Topics Covered
- Non-meat ingredients
- Basic meat science
- Sausage emulsions
- Sausage casings
- Thermal processing
- Fresh sausage
- Cooked sausage
- Spices and flavorings
- Dry & Semi-Dry Sausage
- Microbiology of sausage and processed meats
- Packaging Systems
Location and Local Shuttle
The Basic Sausage Short Course will be held at the Iowa State University Meat Laboratory. Public parking is not available near the Meat Laboratory so a shuttle bus will transport you between the Gateway Hotel and the Meat Laboratory. If you will be staying at a hotel other than the Gateway Hotel, it will be your responsibility to meet the shuttle departing from the Gateway Hotel each morning at 7:30 a.m.
Schedule
The shuttle will depart the Gateway Hotel each morning at 7:30 a.m. for the ISU Meat Laboratory. See the Location and Shuttle section for more details.
- Tuesday: 7:30 a.m. - 5:30 p.m. with an optional evening social
- Wednesday: 7:30 a.m. - 5:30 p.m.
- Thursday: 7:30 a.m.-1:00 p.m.
Meals/Social Events
- Breakfast: included with your hotel room at Gateway (if you made your reservation outside of the Basic Sausage Short Course block, breakfast may not be included in the price)
- Lunch: will be provided on Tuesday and Wednesday
- Breaks: coffee, soda, bottled water and snacks will be available all day at the Meat Laboratory
- Evening social: hosted bar and appetizers on Tuesday evening at the Gateway Hotel & Conference Center
Registration
Registration for the November 11-13, 2025 Basic Sausage Short Course will open on September 8, 2025.
The fee for the Basic Sausage Short Course is $1295.00 per person, after October 20, 2025, the fee will increase to $1,400.00 per person. Registration will close by November 3, 2025. The registration fee includes course materials, lunch, refreshment breaks, the Tuesday evening social, and transportation between the Gateway Hotel and the Meat Lab.
Lodging
A block of sleeping rooms has been reserved at the headquarters hotel with a rate of $129.00 per night plus taxes, includes breakfast each day:
Gateway Hotel & Conference Center
2100 Green Hills Drive
Ames, IA 50014
Phone: 515-292-8600 - indicate you are attending the
Online: Link will be posted on or before September 8, 2025
Please make your hotel reservations before October 20, 2025 to guarantee a room at the conference rate. Reservations made after the deadline are subject to room availability.
Brochure
For more information on this program, download a copy of the brochure.
Change in Plans
You may substitute another person at any time prior to the start of the course. If you need to cancel your registration before October 27, 2025 you may receive a refund less a $50.00 processing fee. If you need to cancel your registration between October 27, 2025 and November 3, 2025, you may receive a 50% refund. If you cancel your registration between November 4, 2025 and the start of the course, no refund will be issued. Contact Matt Wenger or 515-294-9279 if you have changes to your plans.