Iowa State 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. 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. 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.