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 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.
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 Reception: hosted bar and appetizers on Tuesday evening at the Courtyard Hotel.
Registration for the 2022 Dry & Semi-Dry 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 $1,095. After March 22, 2022, the fee will be $1,250.00. 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 $109.00 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: posted February 1, 2022
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.