Basic Sausage Short Course

November 10-12, 2009

 

About the Basic Sausage Short Course

Topics Covered

  • Non-meat ingredients

  • Basic meat science

  • Sausage emulsions

  • Sausage casings

  • Thermal processing

  • Cooking, smoking and drying

  • Fresh sausage

  • Cooked sausage

  • Spices and flavorings

  • Microbiology of sausage and processed meats

  • Nutritional value of processed meat

Registration

The Registration fee for the Basic Sausage Short Course is $795. After October 19, 2010, the fee will be $850. This fee includes course materials, lunch each day and refreshment breaks. Included is transportation provided by Iowa State University to and from the Des Moines Airport, as well as between the Gateway Hotel & Conference Center, Ames, and the Iowa State University Meat Laboratory.

Location

The Location for the Basic Sausage Short Course will be the Iowa State University Meat Laboratory. Parking is not available near the Meat Laboratory so a shuttle bus will transport you between Gateway Hotel & Conference Center and the Meat Laboratory. Shuttle service will also be available between Ames and the Des Moines International Airport. Sign-up for the shuttle service to and from the airport on the registration form.

Schedule

The course will begin with the registration at 8:00 a.m., Tuesday, November 9, at the ISU Meat Laboratory. It will conclude with a luncheon on Thursday, November 11. A shuttle will return you to the Des Moines Airport in time for a 3:00 p.m. or later departure. The course will begin each day at 8:00 a.m. and conclude by 5:30 p.m., with a break for lunch.

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.

Brochure

the Basic Sausage Short Course Brochure will be available July 1, 2010..