AMES, IOWA — Iowa State University (ISU) is offering a Dry & Semi-Dry Sausage Short Course from April 11-13. Covering everything from basic meat science to live demonstrations of meat processing, the course will focus on dry and semi-dry sausage processing technology.
Course topics include:
- 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 & semi-dry sausage
- Microbiology of dry and semi-dry sausage
National and international experts will share the latest information and technology in their fields. Held at the ISU Meat Laboratory, the course has a registration fee of $1,095 for course materials, lunch, refreshments, transportation and other activities. After March 21, the fee increases to $1,250. Interested persons have until April 3 to apply.
Enrollment is limited to 60 people.
Attendees are encouraged to reserve a room at the Courtyard Ames before March 27 to ensure a room at the conference rate.
