Dry & Semi-Dry Sausage Short Course

April 13-15, 2010

 

About the Dry & Semi-Dry Short Course

Topics Covered

  • Classification of dry and semi-dry sausage
  • Chemistry of dry and semi-dry Sausage
  • Use of Starter cultures
  • Use of acidulants
  • Drying, smoking and cooking
  • Basic meat science
  • Nonmeat ingredients
  • Dry sausage production
  • Semi-dry sausage production
  • Casings for dry and semi-dry sausage
  • Microbiology of dry and semi-dry sausage

Registration

The registration fee for the Dry & Semi-Dry Sausage Short Course is $795. After March 22, 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 Dry & Semi-Dry Sausage Short Course will be held at the Iowa State University Meat Laboratory.  Parking is not available near the Meat Laboratory so a shuttle bus will transport you between Gateway Hotel and 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 registration at 8:00 a.m., Tuesday, April 13, at the ISU Meat Laboratory. It will conclude with a luncheon on Thursday, April 15. A bus 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 suppliers industries.

Brochure

Download the brochure for the Dry & Semi-Dry Sausage Short Course here.