Dry & Semi-Dry Sausage Short Course
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.
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.
- 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 Conference Center and the 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 registration at 8:00 a.m., Tuesday, April 12, 2022, at the ISU Meat Laboratory. It will conclude with at noon on Thursday, April 14, 2022.
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, April 16, 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.
Registration for the 2022 Basic Sausage Short Course will open on February 1, 2022. at 9:00 a.m. CST. watch this site for details.
The registration fee for the Dry & Semi-Dry Sausage Short Course is $995. After March 23, 2021, the fee will be $1,050.00. This fee includes course materials, lunch, refreshment breaks, and evening social events. Local transportation between the Gateway Hotel & Conference Center and the Meat Lab is also included.
A block of sleeping rooms has been reserved at the headquarters hotel with a rate of $119.00 per night plus taxes, including breakfast each day:
Gateway Hotel & Conference Center
2100 Green Hills Drive
Ames, Iowa 50014
Phone: (515) 292-8600 Indicate you are attending the Dry & Semi-Dry Sausage Short Course.
Online: click here to reserve your room online.
Please make your reseervations before Marc 22, 2022 to guarantee a room at the conference rate.Reservations made after the deadline are subject to room availability.
Download the 2022 Dry & Semi-Dry Sausage Short Course brochure.(not yet available)
Change in Plans
If you need to cancel your registration before March 22, 2022 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 March 22, 2022, you may send a substitute or apply your registration fee to another Processed Meats Short Course at the Iowa State University Meat Laboratory. Contact Matt Wenger or 515-294-9279.