Fresh Pork Processing Short Course - Spring
About the Fresh Pork Short Course
The Fresh Pork Short Course is designed to offer a hands-on experience for participants who have an interest in expanding their knowledge of the pork processing industry.
Speakers, nationally and internationally recognized authorities in their fields, will provide information about the latest technology available.
Enrollment for this course is limited to 14 so that participants can participate in hands-on activities and have ample opportunities to interact with speakers and staff and have their questions answered. Iowa State University’s modern Meat Laboratory allows participants to observe demonstrations utilizing the latest technology.
Audience
This short course is designed for people working in the meat processing industry with a focus on harvest, fabrication, and processing of hogs. It will also provide valuable information for those in live animal production, marketing, food production, supplier, and other industries related to fresh pork and pork processing.
Topics Covered
- Animal handling
- Pork harvest
- Antemortem and postmortem inspection
- Pork carcass fabrication
- Accelerate (hot boning) processing
- Basic meat science
- Non-meat ingredients
- Pork quality
- Fresh sausage production
- Enhanced pork
- Basic microbiology
- Microbiology carcass sampling
- Antimicrobial and carcass intervention
Registration
Registration for the February 2-4, 2027, Fresh Pork Processing Short Course will open on November 30, 2026.
The fee for the Fresh Pork Short Course is $1,995.00 per person, after January 11, 2027, the fee will increase to $2,150.00 per person. Registration will close by January 25, 2027. The registration fee includes course materials, lunch all 3 days, refreshment breaks, the Tuesday evening social, and transportation between the Gateway Hotel and the Meat Lab.
Location and Shuttle
The Fresh Pork Short Course will be held at the Iowa State University Meat Laboratory. Public parking is not available near the Meat Laboratory so a shuttle bus will transport you between the 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. - 5:00 p.m. with an optional evening social
- Wednesday: 7:30 a.m. - 5:30 p.m.
- Thursday: 7:30 a.m. - 5:00 p.m.
Meals/Social Events
Breakfast: included with your hotel room at Gateway (if you made your reservation outside of the Fresh Pork Processing Short Course block, breakfast may not be included in the price
Lunch: will be provided on Tuesday, Wednesday, and Thursday at the Meat Lab
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 $117.00 per night plus taxes and 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 January 18, 2027, you may receive a refund, less a $50.00 processing fee. If you need to cancel your registration between January 18, 2027, and January 25, 2027, you may receive a 50% refund. If you cancel your registration between January 26, 2027, and the start of the course, no refund will be issued. Contact Matt Wenger if you have changes to your plans.