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 Courtyard Hotel and the Meat Laboratory. If you will be staying at a hotel other than the Courtyard, it will be your responsibility to meet the shuttle departing from the Courtyard each morning at 7:30 a.m.
The shuttle will depart the Courtyard 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. with an optional evening social
- Thursday: 7:30 a.m.-1:00 p.m.
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 Courtyard Hotel
Registration for the 2023 Dry & Semi-Dry Sausage Short Course is now open, click on Registration above to register.
The registration fee for the Dry & Semi-Dry Sausage Short Course is $1,095. After March 21, 2023, the fee will be $1,250.00. Registration will close by April 3, 2023. The registration fee includes course materials, lunch, refreshment breaks, the Tuesday evening social, and transportation between the Courtyard Ames and the Meat Lab.
A block of sleeping rooms has been reserved at the headquarters hotel with a rate of $114.00 per night plus taxes, including breakfast each day:
Courtyard by Marriott Ames
311 South 17th Street
Ames, IA 50010
Phone: 515-620-5910 - indicate you are attending Iowa State Dry & Semi-Dry
Online: clicke here to reserve your room online
Please make your reservations before March 27, 2023 to guarantee a room at the conference rate. Reservations made after the deadline are subject to room availability.
Download the 2023 Dry & Semi-Dry Sausage Short Course brochure.here
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 March 27, 2023 you may receive a refund less a $50.00 processing fee. If you need to cancel your registration between March 28, 2023 and April 3, 2023, you may receive a 50% refund. If you cancel your registration between April 4, 2023 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.