Cured Meat Short Course
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.
- Basic meat science
- Non-meat ingredients
- Liquid smoke application
- End point temperature evaluation
- Bacon manufacturing
- Casings and molds
- Ham manufacturing
- Hydrocolloids in cured meats
- Injection systems
- Microbiology of cured meat
- Thermal processing
- Use of nettings
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.
The registration fee for the Cured Meat Short Course is $975.00. After December 31, 2019, the fee will be $1,025.00. This fee includes course materials, lunch each day and refreshment breaks. Included is transportation provided by Iowa State University to and from the Des Moines Airport, as well as between the Gateway Hotel & Conference Center, Ames, and the Iowa State University Meat Laboratory. To register, click on Registration above and select Cured Meats Short Course.
Location and Shuttle
The Location for the Cured Meat Short Course will be the Iowa State University Meat Laboratory. Parking is not available near the Meat Laboratory so a shuttle bus will transport you between the Gateway Hotel & Conference Center and the ISU Meat Laboratory. If you will be staying at a hotel other than Gateway, it will be your responsibility to meet the shuttle departing from Gateway each morning at 7:30 a.m.
The course will begin with the registration at 8:00 a.m., Tuesday, January 21, 2020, at the ISU Meat Laboratory. It will conclude by 12:00 p.m. on Thursday, January 23, 2020.
Tuesday: 7:30 a.m. - 5:30 p.m. with an optional evening social
Wednesday: 7:30 a.m. - 5:30 p.m. with an optional evening social
Thursday: 7:30 a.m.-12:00 p.m. If you are flying, you should not book your departure time prior to 3:00 p.m. on Thursday, January 23, 2020.
Breakfast: included with your hotel room at Gateway (if you made your reservation outside of the Dry & Semi-Dry block, breakfast may not be included in the price), you will receive a voucher at check-in. In addition, fresh fruit, bagels, assorted donuts and pastries, cereal bars, orange juice, coffee, soda and water will be available at the Meat Laboratory.
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 Receptions: hosted bar and appetizers on Tuesday and Wednesday evening at the Gateway Hotel.
The 2019 Brochure can be dowloaded here.
A block of sleeping rooms has been reserved at the headquarters hotel with a rate of $113.00 per night plus taxes, including breakfast each day:
Gateway Hotel & Conference Center
2100 Green Hills Drive
Ames, Iowa 50014
Please make your reservatrions before December 31, 2019 to guarantee a room at the conference rate. Indicate you are attending the Cured Meat Short Course. Reservations made after the deadline are subject to room availability and not guaranteed the conference rate.
Phone: 515-292-8600 – indicate you are attending the Cured Meat Short Course.
Online: click here to reserve your room online.
Included in your registration is transportation between the Des Moines Airport and the Gateway Hotel in Ames. Request transportation from the Des Moines Airport to the Gateway Hotel in Ames on Monday, January 20, 2020 when you register or email Matt Wenger. Following are a few things to note regarding this service:
- Requests for the airport shuttle must be made prior to Tuesday, January 14, 2020, any requests made after that date may note be accomodated.
- If you have requested transportation from the Des Moines Airport to the Gateway Hotel in Ames, you will receive further information the week prior to the event.
- If you have not already arranged for airport transportation and would like to do so, please contact Matt Wenger at email@example.com with the following information.
- Arrival Time
We only offer the service on Monday, January 20, 2020 (Des Moines to Ames) and Thursday, January 23, 2020 (Ames to Des Moines)
- If you will be arriving or departing on alternative dates and require shuttle service, we suggest you make a reservation at a hotel near the Des Moines Airport and we will pick-up/drop-off there. Please notify us if that is your intention.
- The shuttle on Monday, January 20, 2020 is scheduled on an as needed basis.
- For those participants requesting transporation to the Des Moines International Airport, the shuttle will depart the Gateway Hotel & Conference Center at 12:30 p.m. for Des Moines on Thursday, January 23, 2020.
Change in Plans
If you need to cancel your registration before December 31, 2019 you may send a substitute or you may receive a refund less a $50.00 processing fee. If you need to cancel your registration after December 31, 2019, you may send a substitute or apply your registration fee to another Sausage & Processed Meats Short Course at the Iowa State University Meat Laboratory. Contact Matt Wenger or 515-294-9279.