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.
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
Registration
Registration for the April 6-8, 2027 Dry & Semi-Dry Sausage Short Course will open on January 25, 2027.
The registration fee for the Dry & Semi-Dry Sausage Short Course is $1,495. After March 15, 2027, the fee will be $1,600.00. Registration will close by March 29, 2027. The registration fee includes course materials, lunch, refreshment breaks, the Tuesday evening social, and transportation between the Gateway Hotel and the Meat Lab.
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
Lodging
A block of sleeping rooms has been reserved at the headquarters hotel with a rate of $137.00 per night plus taxes, includes breakfast each day:
Gateway Hotel & Conference Center
2100 Green Hills Drive
Ames, IA 50014
Information on reserving a room at the conference rate will be sent after your paid registration is received.
Brochure
For more information on this program, download a copy of the 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 22, 2027, you may receive a refund less a $50.00 processing fee. If you need to cancel your registration between March 22, 2027, and March 29, 2027, you may receive a 50% refund. If you cancel your registration between March 30, 3037, and the start of the course, no refund will be issued. Contact Matt Wenger if you have changes to your plans.