NOTE: YOU MUST BE A WAMP MEMBER AND DUES MUST BE UP TO DATE TO SECURE YOUR CONVENTION SPOTS!
Held at the UW MSABD building
| PRE-CONVENTION SEMINAR SCHEDULE | |
| 4:00-6:00 PM | Legislative Reception No cost to attend, but please RSVP to the WAMP Office |
Held at the UW MSABD building
| PRE-CONVENTION SEMINAR SCHEDULE | |
| 8:00 AM | Pre-Convention Workshop – “Product Development in Practice” (Held at the UW MSABD Building) (Pre-registration required.) Depart Marriot Madion West – Shuttle Provided |
| 8:30 AM | Introduction and Welcome Jeff Sindelar, University of Wisconsin Andy Geiss, Geiss Meat Service Sara Gragg, University of Wisconsin |
| 8:45 AM | Understanding the Product Development Process Andy Milkowski, University of Wisconsin |
| 9:30 AM | Recipe & Formulation Development: Raw Materials Jeff Sindelar, University of Wisconsin |
| 10:30 PM | Recipe & Formulation Development: Functional Ingredients Andy Milkowski, University of Wisconsin |
| 11:00 AM | Recipe & Formulation Development: Building Flavor with Spices Stephanie Neu, PS Seasoning |
| 11:30 PM | Recipe & Formulation Development: Costing & Marketing/Sensory Science & Testing Nelson Gaydos, American Association of Meat Processors |
| 12:00 PM | Lunch |
| 1:00 PM | UW-MSABD Tour |
| 1:30 PM | Product Development Team Competition
Attendees will work in small teams to conduct product development for a fresh sausage utilizing a base formulation and a product scenario in the MSABD meat processing plant. Teams will have access to a variety of raw materials, non-meat ingredients, spices, etc. to create different prototypes and develop the ideal product following a bench-top approach. The final product prototype will be entered in the WAMP product show in a special class. |
| 3:45 PM | Finished Product Evaluation & Troubleshooting Jeff Sindelar, University of WI |
| 4:30 PM | Conclusion and Bus Departs |
| WAMP CONVENTION SCHEDULE | |
| 2:00 PM | Registration Desk Open (until 5:00 pm) • Conference Center Coat Room |
| 6:00 PM | Wisconsin Livestock and Meat Council’s Meat Industry Hall of Fame and Scholarship Dinner |
| 7:00 PM | 10th Floor Hospitality Room (until 10 pm) |
Held at the Marriott Madison West-Middleton
| 7:00 AM | Director and Product Show Committee Meeting • Greenway Room |
| 8:00 AM | Registration Desk Open (until 5:00 pm) • Conference Center Coat Room |
| ALL EDUCATIONAL SESSIONS • Salons F, G, & H | |
|---|---|
| 8:00 AM | Welcome Andy Geiss, WAMP President |
| 8:15 AM | WI DATCP Meat & Poultry Inspection Update Adam Brock, Administration, WI DATCP |
| 8:35 AM | AG Marketing Update Jeff Swenson, WI DATCP |
| 8:55 AM | Guide on Reducing Risk and Expanding Taylor Lee, Leswee LLC |
| 9:35 AM | Smoking FIsh Scott Filbrandt, Bob’s Processing |
| 10:00 AM | BREAK |
| 10:15 AM | American Meat Science Association – How AMSA May Assist You! Christi Calhoun, AMSA |
| 10:45 AM | Finding Freedom Through Delegation Marc Martin, C12 |
| 11:30 AM | WI Apprenticeship Program Cindy Bahr, Youth Apprenticeships Section Cheif, WI Department of Workforce Development |
| 12:00 PM | Ribbon Cutting – Supplier Showcase Opens Lunch: Free Hot dogs and Brats (until 6 pm) American Heart Association Demos • Wisconsin/Michigan/Superior Rooms American Heart Association Demos |
| 12:15 PM | Product Show Registration (until 2 pm) • Mendota & Geneva Rooms Wisconsin State Fair Product Entry (til 1:30 pm) |
| 1:00 PM | Butcher Contest (Multi Station) (until 3 pm) • UW MSABD Booth at the Trade Show |
| 2:30 PM | Meat Product Judging – Fresh Sausages • Mendota & Geneva Rooms |
| 5:00 PM | Social Hour – Cash Bar/Free Beer & Soda • Exhibit Hall Floor |
| 6:00 PM | Buffet • Salons A, B, C, D, & E |
| 7:00 PM | Scholarship Auction, contest results followed by corn hole competition, kids entertainment, and Fun Pianos Dueling Pianos Salons A, B, C, D, & E |
Held at the Marriott Madison West-Middleton
| 7:30 AM | Supplier Meeting followed by Breakfast (until 8:15 am) • Concession Area, Exhibit Hall, (WI/MI, Superior Rooms) |
| 8:00 AM | Meat Product Show Judging • Mendota & Geneva Rooms |
| 8:15 AM | Processor Breakfast (until 9:00 am) • Concession Area, Exhibit Hall, (WI/MI, Superior Rooms) |
| 8:30 AM | Registration Desk Opens (until 1:00 pm) • Conference Center Coat Room |
| 9:00 AM | Supplier Showcase Opens (until 1:00 pm) • Wisconsin/Michigan/Superior American Heart Association Demos |
| 10:00 AM | Children’s Program (until 11:00 am) • Wisconsin Room (Exhibit Hall) |
| 11:00 AM | Lunch – Free Hot Dogs & Brats (until 1:00 pm) • Wisconsin/Michigan/Superior $250 Drawing Sponsored by MPI |
| 12:00 PM | Judges Lunch • LaCrosse Room $250 Drawing Sponsored by REISER |
| 12:30 PM | $250 Drawing Sponsored by Excalibur Seasoning Must be present in the Trade Show to win. |
| ALL EDUCATIONAL SESSIONS • Salons F, G, & H | |
|---|---|
| 1:00 PM | Wisconsin Raised Pork Program Keri Retallick, Executive Director, WI Pork Association |
| 1:30 PM | Educational Sessions Begin – Meat Order Pro & Clover Retail Tim Brueggen, Falls Meat Service – Custom Meat Solutions Erin Clare, JM Watkins – Quigistics Ryan Wagner, Driftless Provisions – Counterpoint by NCR Rick Reams, RJ’s Meats |
| 2:45 PM | AAMP Update Nelson Gaydos, Outreach Specialist Scott Filbrandt, AAMP President |
| 3:45 PM | WAMP Business Meeting (annual election), Children’s Awards and Meat Product Show Awards Ceremony • Salons E, F, G, & H |
| 6:00 PM | WAMP Cocktail Party • Atrium |
| 7:00 PM | Dinner Buffet (featuring prime rib and stuffed chicken breast) Top Product Show Awards, Person of the Year Recognition, Scholarship Recipient Recognition • Salons A, B, C, D, & E Product Show Open for Viewing After Banquet 10th Floor Hospitality Open After Banquet |
Held at the Marriott Madison West-Middleton
| 7:00 AM | Release of Product Show Products (until 7:30 am) • Mendota & Geneva Rooms |
| 8:30 AM | Directors Organizational Meeting • Middleton Room |
You may register either online by filling out the form below or mailing in the registration form in the March Newsletter or contact the WAMP office for a “paper” copy.
NOTE: YOU MUST BE A WAMP MEMBER AND DUES MUST BE UP TO DATE TO SECURE YOUR CONVENTION SPOTS!
Having trouble with the online form? Try the print out version and send it to us.
Participants will learn the practical science and art of sausage-making & meat curing from a team of University instructors, supplier specialists, and award-winning “wurstmachers”. Instructors teach the principles of meat processing at a basic, applied level and information is aimed at operators who have small to moderate amounts of meat curing and sausage-making experience.
