Loading Events

« All Events

2024 Course Offerings

December 1, 2023 @ 8:00 am - December 31, 2024 @ 5:00 pm CST

2024  Course Offerings  20241_Course_Offerings

Below is a list of our course offerings for 2024.  Registration, cost and class details are updated as events are finalized.  The course offerings are updated frequently, please check back for the most current information.

February 27-29        Meat Snacks Short Course  

Meat-Snacks-Short-Course.2024-2

SOLD OUT – please contact Colleen Crummy, colleen.crummy@wisc.edu if you would like to be placed on a waiting list.

This short course takes a comprehensive approach to understanding meat snacks focusing on jerky, bars, and snack sticks. Participants will learn about the science, safety, and production behind this category of products from a group of nationally and internationally recognized authorities in their fields. To facilitate a stronger understanding of topics discussed, laboratory demonstrations will be held 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.

 

March 26-28             WI Harvest & Fabrication School

 WI-Harvest-FabricationSchool.2024.01192024

This school (short course) takes a higher-level comprehensive approach to understanding animal harvest and fabrication of amenable species (e.g., beef, pork, lamb, poultry). Instructors will teach the principles, science, regulations, and food safety of animal harvest and fabrication at a basic and applied level. The information will be aimed at operators who have little to moderate amounts of animal harvest and fabrication experience. However, processors from every level of experience can benefit from attending this program. To facilitate a stronger understanding of classroom discussions, multiple harvest and fabrication demonstrations and hands-on group exercises will be held in the state-of-the-art Meat Science & Animal Biologics Discovery building. Upon completion of this short course, participants will have the opportunity to continue their learning by enrolling in additional programs designed to provide extensive, hands-on training for beef, pork, lamb, and poultry harvest and fabrication.

WI Harvest & Fabrication School_Flyer.2024

 

April 30-May 2         Fresh Meats School   

FreshMeatSchool.2024.2

This short course (aka school) is a must for anyone interested in learning a wide array of fresh meat, poultry fabrication and further processing principles.  Nationally and internationally accomplished instructors and experts from industry and academia will teach a variety of topics on fresh meat processing including the chemistry of fresh meats, and meat fabrication; as well as technologies including enhanced product and fresh sausage manufacture.  Topics will be covered with a blend of fundamental science for a thorough understanding and practical application for immediate impact in your business.  Participants from all meat industry backgrounds and levels of experience can benefit from this program. This course serves as one of the six required workshops for Master Meat Crafter (MMC) accreditation. Limited additional space will be available for those outside the MMC program who are interested in attending the course.

 

May 29-30                 Basic HACCP Short Course  

Basic-HACCP-for-Meat-and-Poultry-Short-Course.20241

The Basic HACCP training course will discuss the principals of HAACP, development of HACCP plans and programs, and implementation including new USDA, FSIS regulations for meat and poultry establishments. This program is consistent with the intent and scope of the USDA, FSIS regulation.

Note: Existing Wisconsin meat processors and persons starting a new meat processing businesses who successfully complete the Basic HACCP Meat and Poultry Short Course may seek reimbursement for their full registration costs.  Three people per establishment are eligible for a full refund of their registration fees.  Registration has to be paid by credit or debit card; after completion of the course, the reimbursement will be sent for processing and your card will be refunded the cost of registration.

 

August 13-15            Food Safety & Meat Microbiology School  (registration begins June 4th, 2024)  

2024.Food Safety and Meat Microbiology School

This short course (aka. school) takes a comprehensive approach to understanding food safety of raw and further processed meat and poultry products. Collaboratively organized and led by the UW Food Research Institute and the Meat Science & Animal Biologics Discovery programs, attendees will learn from nationally and internationally accomplished industry and academia experts about pertinent topics impacting your food safety systems and the safety of your meat and poultry products. We will explore all a wide array of facets important to understanding, maintaining, and improving the food safety of meat and poultry products. Topics will include but are not limited to microbiology, sanitation programs, facility design, thermal processing & ingredients / new technologies. Several hands-on and small group interactive Demonstrations and microbiology lab exercises will take place at the UW Meat Science & Animal Biologics Discovery building to expand microbiological skills, sampling techniques, plant/equipment sanitary design, product bacterial contamination prevention & control concepts to build a comprehensive food safety knowledge base for attendees.  Meat industry participants from all meat industry backgrounds and every levels of experience can benefit from this program with content focused on those interested in or currently involved in food safety. Make plans now to take the safety of your products, processes, and programs to the next level.

This course serves as one of the six required workshops for Master Meat Crafter (MMC) accreditation.  Additional space available for those outside the MMC program who are interested in attending the course.

 

September 17-19         Wisconsin Meat Processing School

(details and registration coming soon)

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. However, processors from every level of experience can benefit from this program. Instruction will include several processing demonstrations and product evaluations.

Note: The Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP) will be providing tuition reimbursement for qualifying participants that reside in Wisconsin through the Meat Talent Development Program, a $5 million program created by Gov. Tony Evers to connect the meat processing industry with potential employees.   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.

 

October 22-25       New Technologies Short Course-Thermal Processing   

(details and registration coming soon)

This short course takes an in-depth and comprehensive approach to understanding all aspects of  thermal processing for meat and poultry products. Participants will learn from national and internationally recognized speakers with engineering, foods safety, and meat processing backgrounds allowing a full spectrum understanding about the science and art of thermal processing. Discussion and learning will encompass a wide range of products and processes including, but not limited to high temperature, fast cooked products (e.g. patties, nuggets), short and long batch oven processes (e.g. frankfurters, hams), immersion cooking (e.g. water cooked deli products, cook-in-package), and microwave cooking (e.g. pre-cooked bacon). Participants will learn the important aspects (e.g. quality, safety, economic) aspects of these products and thermal processes while learning about cutting edge equipment, science, process technologies offering improvement and/or optimization of thermal processes. To facilitate a stronger understanding of topics discussed, hands-on meat processing demonstrations (including conducting thermal processes and data collection & interpretation for quality, safety & economic value) will be held to reinforce important concepts discussed in the classroom. People involved in the meat industry with an array of roles (quality, safety, supervisory) from all backgrounds (processer, supplier, regulator, etc.) and thermal processing experience levels of can benefit from this program.

 

November TBD       Wisconsin Animal & Meat Industry Coalition Conference

(details and registration coming soon)

Featuring expert panels, discussions, scholarship & meat industry award recognition, a special presentation from an industry leader, and 2024 Wisconsin Meat Industry Hall of Fame inductions. Conference purposes include pursuing the quest for common interests among the various sectors of meat animal industries, exploring opportunities for developing a more unified industry voice, and identifying collaborative longitudinal opportunities with individual and collective high impact potential benefits.

 

For questions, please contact Colleen Crummy, 608-890-0587 or colleen.crummy@wisc.edu  

Details

Start:
December 1, 2023 @ 8:00 am CST
End:
December 31 @ 5:00 pm CST
Event Category:

Venue

Meat Science & Animal Biologics Discovery Building
1933 Observatory Drive
Madison, WI 53706 United States

Organizer

Division of Extension