Fresh Pork Processing Short Course - Spring

Date: 
February 2, 2027 8:00am to February 4, 2027 5:00pm
Cost: 
1975

About the Fresh Pork Processing Short Course
The Fresh Pork Short Course is designed to offer a hands-on experience for participants who have in 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 persons 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

Location and Local 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

Registration
Information coming fall 2026