Sausage and Processed Meats Short Course

Date: 
July 12, 2027 8:00am to July 16, 2027 1:00pm
Cost: 
2750

About the Sausage & Processed Meats Short Course
The course will cover fresh sausage, cooked sausage and dry and semi-dry sausage in addition to sectioned and formed cured meats and whole muscle precooked meats. A special feature will be a presentation on “specialty sausage products.”

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.

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 supplier industries.

Topics

  • Basic Meat Science
  • Nonmeat Ingredients
  • Solid Muscle Processing
  • Spices and Flavorings
  • Naturally Cured Meats
  • Meat Emulsions/Batter Technology
  • Thermal Processing
  • Stuffing and Clipping
  • Casings
  • Natural Smoke Flavors
  • Dry and Semi-Dry Sausage
  • Injection Systems
  • Moisture Enhanced Meats
  • Bacon Processing
  • Manufacture of Fresh Pork Sausage
  • Lethality & Stabilization
  • Ingredient Innovation
  • Microbiology
  • Use of Antimicrobials

Location
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 host 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 host 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. 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. - no planned evening events 
  • 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 16, 2027

Meals/Social Events

  • 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)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
Registration information will be posted fall of 2026

Lodging
Lodging information will be posted fall of 2026