Sausage & Processed Meats - July 16-20, 2018 40TH ANNUAL SHORT COURSE - Iowa State University
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40TH ANNUAL SHORT COURSE
Sausage & Processed Meats
July 16–20, 2018
Sponsored by Department of Animal Science & Meat Science Extension
Meat Science
www.ans.iastate.edu/meatcourses
40TH ANNUAL
SHORT COURSE
Sausage &
Processed Meats
July 16–20, 2018
The course will begin with a welcome Topics
reception and dinner on Sunday, July 15, Basic Meat Science
2018 at the Gateway Hotel & Conference Nonmeat Ingredients
Meat Emulsions
Center at 6:00 p.m.
Natural Smoke Flavors
Each day the course begins at 8:00 a.m. Computer Formulations
Stuffing and Clipping
and concludes by 5:30 p.m. with breakfast,
Casings
lunch and breaks included. There will be
Moisture Enhanced Meats
social functions each evening to allow
Injection Systems
participants the opportunity to interact with
Dry and Semi-Dry Sausage
each other as well as speakers and industry Thermal Processing
professionals. The course will conclude at Microbiology
noon on Friday, July 20, 2018.
The short course focuses on the technology and formed cured meats and whole muscle precooked
of sausage production and other types of meats. A special feature will be presentations on “spe-
meat processing. cialty sausage products.”
Topics range from lectures on basic meat science to The course will use a hands-on approach to meat pro-
demonstrations of processing techniques. Speakers, na- cessing. Under the supervision of an instructor, partici-
tionally and internationally recognized authorities in their pants will be divided into teams and have the opportunity
fields, will provide information about the latest technology to formulate and manufacture a processed meat product.
available.
Enrollment for this course is limited to 60 so that the
The 2018 course will cover fresh sausage, cooked sau- participants have ample opportunities to interact with
sage and dry and semi-dry sausage in addition to sectioned speakers and staff and have their questions answered.
Registration Meats Short Course.
Online: www.gatewayames.com
The fee for the 40th Annual Sausage & Processed Meats Click on reservations, then group and enter the code
Short Course is $1,595. After June 25, 2018 the fee will
SPM2018.
increase to $1,900 per person. The fee includes course
materials, breakfast and lunch each day, and evening social
events. Local transportation and transportation between Location
the Des Moines Airport and Gateway Hotel are also in- The Sausage & Processed Meats Short Course will be held
cluded. Registration can be completed online at www.ans. at the Meat Laboratory on the campus of Iowa State Univer-
iastate.edu/meatcourses. sity in Ames, Iowa. Parking is not available on campus; there-
fore a shuttle will transport participants between the Gate-
Schedule way Hotel & Conference Center and the Meat Laboratory.
The course will begin with an optional welcome reception
and dinner on Sunday, July 15, 2018 at the Gateway Hotel & Airport Transportation
Conference Center at 6:00 p.m. Each day the course begins Included in your registration is transportation between the
at 8:00 a.m. and concludes by 5:30 p.m. with breakfast, lunch Des Moines Airport and the Gateway Hotel in Ames. Trans-
and breaks included. There will be social functions each portation can be requested when you register or by email-
evening to allow participants the opportunity to interact with ing mwenger@iastate.edu. Following are a few things to
each other as well as speakers and industry professionals. note regarding this service:
The course will conclude at noon on Friday, July 20, 2018.
• We only offer the service on Sunday, July 15, 2018
Sunday: 6:00–8:00 p.m., optional welcome reception (Des Moines to Ames) and Friday, July 20, 2018
and dinner (Ames to Des Moines).
Monday: 7:30 a.m.–5:30 p.m., evening social • If you will be arriving or departing on alternative dates
Tuesday: 7:30 a.m.–5:30 p.m., picnic and require shuttle service, we suggest you make a
Wednesday: 7:30 a.m.–5:30 p.m., evening social reservation at a hotel near the Des Moines Airport and
Thursday: 7:30 a.m.–5:30 p.m., Wurstfest we will pick-up/drop-off there. Please notify us if that is
Friday: 7:30 a.m.–12:00 p.m. If you are flying, you your intention.
should not book your departure time prior to 3:00 p.m. • The shuttle on Sunday, July 15, 2018 is scheduled on
on Friday, July 20, 2018. an as needed basis.
• For those participants requesting transportation to the
Lodging Des Moines International Airport, the shuttle will de-
part the Gateway Hotel & Conference Center at 1:00
A block of sleeping rooms has been reserved at the head- p.m. for Des Moines on Friday, July 20, 2018.
quarters hotel:
• You should not schedule your departure flight prior to
Gateway Hotel & Conference Center 3:00 p.m. on Friday, July 20, 2018.
2100 Green Hills Drive
Ames, Iowa 50014 Change in Plans
Contact the hotel directly to make your own reservation by If you cancel your registration by June 25, 2018 you may
June 25, 2018 to guarantee a room at the conference rate. send a substitute or receive a refund less a $50.00 pro-
Indicate you are attending the Sausage & Processed Meats cessing fee. If you cancel your registration after June 25,
Short Course. Reservations made after the deadline are sub- 2018 you may send a substitute or apply your registration
ject to room availability and are not guaranteed the confer- fee to another Processed Meats Short Course at the Iowa
ence rate. State University Meat Laboratory. Contact Matt Wenger
Phone: (515) 292-8600 at mwenger@iastate.edu or 515-294-9279.
Indicate you are attending the Sausage & Processed
Iowa State University’s modern Meat Laboratory allows
participants to observe demonstrations and gain hands-on
experience with the latest technology.
Information on additional courses at the Iowa State Univer-
sity Meat Laboratory can be found at www.ans.iastate.
edu/meatcourses.
For questions regarding registration, for more information
on the course, or to be placed on the mailing list for fu-
ture courses contact Matt Wenger at mwenger@ia
state.edu or 515-294-9279.
SHORT COURSE
Sausage & Processed Meats
188 Meat Laboratory
914 Stange Road
Ames, IA 50011-1001
P-0422391
ADDRESS SERVICE REQUESTED
Upcoming Processed Meat
SHORT COURSES
at Iowa State University Meat Laboratory
Register Online Basic Sausage
at November 13–15, 2018
www.ans.iastate.edu/meatcourses
Cured Meat
January 15–17, 2019
Dry & Semi-Dry Sausage
April 9–11, 2019
Sausage & Processed Meats
July 15–19, 2019
Iowa State University does not discriminate on the basis of race, color, age,
religion, national origin, sexual orientation, gender identity, sex, marital
status, disability, or status as a U.S. veteran. Inquiries can be directed to
the Director of Equal Opportunity, 3280 Beardshear Hall, (515) 294-7612.
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