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Food Safety
Improving Shelf Life & Food Safety for Meat
Learn how antimicrobial ingredients and harvest interventions help control pathogens, extend shelf life, and strengthen food safety programs in any size meat business.
Labeling & Packaging
Beef Marketing Claims: What You Can (and Can’t) Put on Your Labels
Not all marketing claims are allowed on beef labels. This guide explains which claims are approved, regulated, or off-limits so your labels stay accurate and compliant.
Labeling & Packaging
Vacuum & Reduced Oxygen Packaging: What You Need to Know
ROP can extend product shelf life, but it also increases food safety risks. This guide explains the required barriers, labeling rules, and HACCP steps.
Latest Courses
Oct 20, 2026-Oct 22, 2026
Fresh Pork Processing Short Course – Fall
Sharpen your pork processing skills through hands-on demos, expert instruction, and small-group learning at Iowa State.
Oct 20, 2026-Oct 22, 2026
Innovation and New Technology Short Course
Explore Cutting‑Edge Meat Processing Technology and Innovation Solutions
Nov 3, 2026-Nov 5, 2026
Basic Sausage Short Course
Build a strong foundation in sausage processing with expert-led instruction, hands-on demos, and industry insights at Iowa State.