Dry & Semi-Dry Sausage Short Course

Date: 
April 7, 2026 8:00am to April 9, 2026 12:00pm
Cost: 
1400

About the Dry & Semi-Dry Sausage Short Course

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.

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 suppliers industries.

Topics Covered

  • Classification of dry and semi-dry sausage
  • Chemistry of dry and semi-dry Sausage
  • Use of Starter cultures
  • Use of acidulants
  • Drying, smoking and cooking
  • Basic meat science
  • Nonmeat ingredients
  • Dry sausage production
  • Semi-dry sausage production
  • Casings for dry and semi-dry sausage
  • Microbiology of dry and semi-dry sausage

Location and Shuttle

The Dry & Semi-Dry Sausage Short Course will be held at the Iowa State University Meat Laboratory. Parking is not available near the Meat Laboratory so a shuttle bus will transport you between 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 Dry & Semi-Dry 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 information will be posted fall 2025

Lodging

Lodging information will be posted fall 2025