The highly anticipated 42nd Sausage & Processed Meats Short Course had 61 participants from 16 states and 5 countries outside of the U.S. (Canada, Germany, Japan, Philippines, and South Korea).
The course covered 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 presentation on specialty sausage products was presented.
There were 39 speakers that included Iowa State faculty, staff, graduate, and undergraduate students as well as people from 14 companies (12 were Iowa State alumni) and 2 other academic institutions.