Iowa State University Sausage and Processed Meats Short Course

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. 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.