The University of Wisconsin-Madison Meat Science & Animal Biologics Discovery program is happy to announce our Wisconsin Meat Processing School
The Wisconsin Meat Processing School will be held March 21-23, 2023, and 50 registration spots are now available HERE
About the Wisconsin Meat Processing School:
This short course takes a comprehensive approach to understanding general meat processing. 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 will teach the principles of meat processing at a basic and applied level, and information is aimed at operators who have small to moderate amounts of meat curing and sausage-making experience.
To facilitate a stronger understanding of topics discussed, manufacturing demonstrations on fresh, cooked, emulsified, and semi-dry sausages as well are ham and bacon products will occur in the state-of-the-art Meat Science & Animal Biologics Discovery building to reinforce important concepts discussed in the classroom. Processors from every level of experience can benefit from this program with content focused on those interested in, or currently involved in, the meat snack industry.
• Basic meat science
• Non-meat ingredients
• Sausage casings
• Overview of fresh sausage (including a manufacturing demonstration)
• Overview of emulsified sausage (including a manufacturing demonstration)
• Overview of cooked sausage (including a manufacturing demonstration)
• Overview of dry and semi-dry sausage (including a manufacturing demonstration)
• Meat microbiology and product shelf life
• Pathogens of concern and effective control methods
• Cooking and smoking
• Meat plant sanitation
• Ham and bacon processing (including a manufacturing demonstration)
• Artisanal meat processing
The registration fee for the Wisconsin Meat Processing School is $500.00 per person. After February 28th, 2023, the fee will be $575.00. Registration will close March 7th, 2023. The fee includes course materials & & handouts, breaks & lunches, refreshments, a Tuesday evening reception, and local transportation between the DoubleTree hotel and the MSABD building. Lodging, parking, and other meals are not included. Participants that reside in Wisconsin can request tuition reimbursement through DATCP’s Meat Talent Development Program during check-in at the event. Tuition reimbursement is limited to two participants per meat establishment and if funding is available, a third participant from the same establishment may also qualify for reimbursement.
Enrollment in this short course is limited to 50 registration spots to ensure every participant has an excellent opportunity to learn and have their questions answered.
For more information and questions regarding the Meat Snacks Short Course, please visit the event page or contract Colleen Crummy at 608-279-7669 or firstname.lastname@example.org