Meat Short Courses

Hands-on and technical training programs in meat processing and safety. Courses include topics like cured meats, fresh pork and beef processing, sausage and processed meats, dry & semi-dry sausage production, HACCP workshops on food safety, and basic sausage technology. Many short courses feature expert instructors, practical demonstrations in the ISU Meat Laboratory, and opportunities to learn current industry practices useful for meat processors, supervisors, and others working in commercial production and related industries.