BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Meat Science - ECPv6.16.5.1//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:Meat Science
X-ORIGINAL-URL:https://meatsciences.cals.wisc.edu
X-WR-CALDESC:Events for Meat Science
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/Chicago
BEGIN:DAYLIGHT
TZOFFSETFROM:-0600
TZOFFSETTO:-0500
TZNAME:CDT
DTSTART:20220313T080000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0500
TZOFFSETTO:-0600
TZNAME:CST
DTSTART:20221106T070000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0600
TZOFFSETTO:-0500
TZNAME:CDT
DTSTART:20230312T080000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0500
TZOFFSETTO:-0600
TZNAME:CST
DTSTART:20231105T070000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0600
TZOFFSETTO:-0500
TZNAME:CDT
DTSTART:20240310T080000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0500
TZOFFSETTO:-0600
TZNAME:CST
DTSTART:20241103T070000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0600
TZOFFSETTO:-0500
TZNAME:CDT
DTSTART:20250309T080000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0500
TZOFFSETTO:-0600
TZNAME:CST
DTSTART:20251102T070000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20231202T080000
DTEND;TZID=America/Chicago:20240110T150000
DTSTAMP:20240108T174349Z
CREATED:20230623T182039Z
LAST-MODIFIED:20240108T174349Z
UID:5356-1701504000-1704898800@meatsciences.cals.wisc.edu
SUMMARY:2024-2025 Master Meat Crafter Program Registration
DESCRIPTION:Program Registration Open 6/22/2023 through 1/10/2024 \n2024-2025 Master Meat Crafter Program \nWhat is it? \nThe Master Meat Crafter Program is a highly regarded and first of its kind meat industry training program offered by the University of Wisconsin Meat Science program. It is designed to provide participants with a well-rounded\, in-depth\, and comprehensive knowledge of meat science\, food safety\, and meat processing principles. The approximately 2-year program requires completion of four elements for successful graduation and subsequent distinction as “Master Meat Crafter.” Acceptance into this program will be based upon the quality and content of the required training program application. Applicants with at least 5 years of experience in ownership\, operation\, or employment in a meat processing facility will be viewed favorably. The program is limited to 35 participants per class. \nProgram Elements \nSix 3-day Workshops \n1) Animal Harvest & Product Utilization School  (January 23-25\, 2024) \n2) Fresh Meats School  (April 30-May 2\, 2024) \n3) Food Safety & Meat Microbiology School  (August 13-15\, 2024) \n4) Meat Curing School  (January 14-16\, 2025) \n5) Cooked & Emulsified Sausage School  (May 20-22\, 2025) \n6) Fermented & Dry Cured Meat Product School  (September 9-11\, 2025) \nNote: Due to the hands-on training in the courses\, in-person attendance is required. \nHACCP Training for Meat and Poultry Processors – Required to be completed by the end of the first year of 2 year program if not previously taken (please see our website for HAACP class offerings) \nHomework Assignments \nAt least six homework assignments will be administered throughout the program to expand on specific learning objectives. \nMentorship Program \nEach participant will be expected to mentor an employee or other individual on various meat science and meat processing topics based upon the knowledge and principles learned from Master Meat Crafter Training Program. Participants must develop their own mentoring program (approved by training program personnel) prior to the beginning of mentoring. \nPlant Project \nParticipants will be required to conduct an in-plant research project. Projects are chosen by the MMC candidate and approved by the training program personnel. For example\, a participant might choose to research the role phosphates have on yields. \nThat participant would need to research phosphates\, develop and carry out a small in-plant study regarding phosphates (i.e. impact of cook yields \nfrom different levels or types)\, and write a report about the project. Scheduled progress reports for your project will occur as needed. A final written report will be required in order to graduate. Participants will be required to present their plant project at the graduation program ceremony. \nProgram Timeline \nYear One \n\nAnimal Harvest & Product Utilization School\nFirst Homework Assignment\nFresh Meats School\nSecond Homework Assignment\nFood Safety & Meat Microbiology School\nThird Homework Assignment\nPresentation and Approval of Plant Project and Mentorship Programs\n\nYear Two \n\nMeat Curing School\nFourth Homework Assignment\nCooked & Emulsified Sausage School\nFifth Homework Assignment\nFermented & Dry Cured Meat Product School\nSixth Homework Assignment\nMentorship Program/Plant Project Updates\nCompletion of Mentorship and Plant Projects\nGraduation Ceremony and Presentation of Plant Projects & Mentorship Programs\n\nDistinction as Master Meat Crafter \nAfter successfully completing the four program elements\, candidates will receive the distinction of “Master Meat Crafter” at a formal graduation ceremony on December 11-12\, 2025\, to signify the completion of the program. \nProgram Fee \nProgram costs are $11\,000. Fees can be paid in full up front or broken into 8 quarterly installments. Fees include registration for all schools and graduation\, participant materials and handouts\, business meals/banquets and transportation to events in Madison \n2024-2025-MMC-Brochure_6-22-23.1 \nApplication Process: \nTo apply\, please click on the link below for the program application.  Applications are due December 30\, 2023. \n2024-2025 MMC class application_6-22-23.final2024-2025 \nFor questions regarding the Master Meat Crafter Program\, please contact: \nColleen Crummy colleen.crummy@wisc.edu\nOutreach Program Manager\n608-279-7669 \nJeff Sindelar\, Ph.D.  jsindelar@wisc.edu\nProfessor & Extension Meat Specialist\n608-262-0555 \n  \n  \n \n  \n 
URL:https://meatsciences.cals.wisc.edu/event/2024-2025-master-meat-crafter-program/
LOCATION:Meat Science & Animal Biologics Discovery Building\, 1933 Observatory Drive\, Madison\, WI\, 53706\, United States
CATEGORIES:Extension
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20231207
DTEND;VALUE=DATE:20231209
DTSTAMP:20230512T134212Z
CREATED:20230512T132407Z
LAST-MODIFIED:20230512T134212Z
UID:5628-1701907200-1702079999@meatsciences.cals.wisc.edu
SUMMARY:Master Meat Crafters Graduation
DESCRIPTION:December 7th and 8th\, 2023.  For Master Meat Crafter participants only. \n 
URL:https://meatsciences.cals.wisc.edu/event/master-meat-crafters-graduation/
LOCATION:Meat Science & Animal Biologics Discovery Building\, 1933 Observatory Drive\, Madison\, WI\, 53706\, United States
CATEGORIES:Extension
END:VEVENT
END:VCALENDAR