Apr 7, 2026 – Apr 9, 2026
Dry & Semi-Dry Sausage Short Course
Master the art and science of dry and semi-dry sausage production through expert-led demos and hands-on learning at Iowa State.
Apr 7, 2026 – Apr 9, 2026
Poultry 101
POULTRY 101 is a three-day, hands-on workshop that introduces participants to the production and processing factors that impact final product quality.
May 18, 2026 – May 20, 2026
HACCP Plan Development for Food Processors (Rutgers)
Discover the basic concepts of HACCP and how to develop a HACCP plan that can help your facility avoid the cost and liability associated with contaminated food products.
Jun 9, 2026 – Jun 10, 2026
HACCP Certificate Training (MSU)
Need a certified HACCP professional? Register for MSU Extension’s accredited, hands‑on HACCP training.
Jul 13, 2026 – Jul 18, 2026
Sausage and Processed Meats Short Course
From fresh sausage to specialty meats, gain hands-on experience and expert guidance at Iowa State’s flagship short course.
Sep 8, 2026 – Sep 10, 2026
Fresh Beef Processing Short Course – Fall
Deepen your beef processing expertise through hands-on learning, expert instruction, and cutting-edge demos at Iowa State.
Sep 29, 2026 – Oct 1, 2026
HACCP Certificate Training (MSU)
Need a certified HACCP professional? Register for MSU Extension’s accredited, hands‑on HACCP training.
Oct 6, 2026 – Oct 8, 2026
ISU HACCP Workshop – Fall
Learn HACCP fundamentals and earn certification through hands-on planning and USDA-aligned training in Ames.
Oct 6, 2026 – Oct 8, 2026
Pork 101
Join PORK 101 — a hands‑on, three‑day pork production and processing course covering carcass value, food safety, and product fabrication.
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.
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.
Nov 3, 2026 – Nov 5, 2026
Poultry 201
Poultry 201 is an in-depth workshop that covers all aspects of marination and batter and breading poultry201systems for poultry products.