Sausage and Processed Meats
About the Sausage & Processed Meats Short Course
The course will use a hands-on approach to meat processing. Under the supervision of an advisor, participants will be divided into teams and have the opportunity to formulate and manufacture a processed meat product.
Enrollment for this course is limited so that the participants 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 and gain hands-on experience with the latest technology.
- Basic Meat Science
- Nonmeat Ingredients
- Solid Muscle Processing
- Spices and Flavorings
- Naturally Cured Meats
- Meat Emulsions/Batter Technology
- Thermal Processing
- Stuffing and Clipping
- Natural Smoke Flavors
- Dry and Semi-Dry Sausage
- Injection Systems
- Moisture Enhanced Meats
- Bacon Processing
- Manufacture of Fresh Pork Sausage
- Lethality & Stabilization
- Ingredient Innovation
- Use of Antimicrobials
The Sausage & Processed Meats 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.
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. There will be social functions each evening to allow participants the opportunity to interact with each other as well as speakers and industry professionals.
Monday: 7:30 a.m.-5:30 p.m. - evening social
Tuesday: 7:30 a.m.-5:30 p.m. - picnic
Wednesday: 7:30 a.m.-5:30 p.m. - evening social
Thursday: 7:30 a.m.-5:30 p.m. - Wurstfest
Friday: 7:30 a.m.-1:00 p.m.
Please note If you are flying: you should not book your departure time prior to 4:00 p.m. on Friday, July 21, 2023
Breakfast: included with your hotel room at Gateway (if you made your reservation outside of the Sausage & Processed Meats Short Course block, breakfast may not be included in the price), you will receive a voucher at check-in.
Lunch: will be provided on Monday, Tuesday, Wednesday, and Thursday
Breaks: coffee, soda, bottled water and snacks will be available all day at the Meat Laboratory.
Evening events: hosted bar and appetizers on Monday and Wednesday; picnic on Tuesday; and Wurstfest on Thursday.
Registration for the July 17-21, 20223 Sausage & Processed Meats Short Course will open on April 30, 2023 at 9:00 a.m. CST.
The fee for the 2023 Sausage & Processed Meats Short Course is $2,195.00 per person if registered by June 26, 2023. After June 26, 2023, the fee will increase to $2,400 per person. The fee includes course materials, lunch and refreshments each day, and evening social events. Local transportation between the Gateway Hotel and the Meat Lab is also included.
To register for the course (on or after April 30, 2023) click on Registration and select Sausage & Processed Meats Short Course. Please keep the following in mind when registering:
- Your spot in the course will not be confirmed/guaranteed until payment is received in full
- If you are paying via credit card, you must enter payment information at the time of registration, Visa, MasterCard, Discover, and American Express are accepted
- Invoices will be sent to those who do not pay via credit card at the time of registration, as a reminder, your spot will not be confirmed until payment is received in full, invoices are due within 10 days
A block of sleeping rooms has been reserved at the headquarters hotel with a rate of $122.00 per night plus taxes, including breakfast each day:
Gateway Hotel & Conference Center
2100 Green Hills Drive (exit 146 off US Highway 30)
Ames, Iowa 50014
Phone: 515-292-8600 – indicate you are attending the Sausage & Processed Meats Short Course
Online: click here to reserve your room online. (link will be posted on April 30, 2023 at 9:00 a.m. CST.)
Contact the hotel directly to make your own reservation by June 28, 2021 to guarantee a room at the conference rate. Reservations made after the deadline are subject to room availability and not guaranteed the conference rate.
Download the brochure for the Sausage & Processed Meats Short Course (not yet available)
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 July 2, 2023 you may receive a refund less a $50.00 processing fee. If you need to cancel your registration between July 3, 2023 and July 9, 2023, you may receive a 50% refund. If you cancel your registration between July 10, 2022 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.