Short Courses & Workshops
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.
- Meat Snacks Short Course will return in 2027.
This biennial short course takes a comprehensive approach to understanding fresh meats from carcass to finished product. Participants will learn about the science, safety, and production from a group of nationally and internationally recognized authorities in their fields.
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Registration is OPEN
- Registration is $1450 through 4/21/26
- Late Registration is $1550
- Registration Closes 4/28/26
This short course 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 industry and academia experts about pertinent topics impacting your food safety systems and the safety of your meat and poultry products.
- Registration Opens 6/2/26
- Registration is $1450 through 7/21/26
- Late Registration is $1550
- Registration Closes 7/28/26
The Basic HACCP Short Course will discuss the principles of HACCP, development of HACCP plans and programs, and implementation including new USDA, FSIS regulations for meat and poultry establishments. Designed for individuals with little or no knowledge of HACCP and those who would like a refresher on HACCP to learn recent regulatory changes and developments.
- Registration Opens 7/28/26
- Registration is $650 through 9/15/26
- Late Registration is $700
- Registration Closes 9/22/26
A first of its kind program, the Thermal Processing Workshop takes an in-depth, comprehensive, and interactive approach to all aspects of thermal processing for meat and poultry products. Participants will learn from national and internationally recognized speakers with engineering, food safety, and meat processing backgrounds allowing a full spectrum understanding about the science and art of thermal processing.
- Registration Opens 9/8/26
- Registration is $1450 through 10/27/26
- Late Registration is $1550
- Registration Closes 11/3/26
The University of Wisconsin Meat Science & Animal Biologics Discovery Extension and the Meat Safety and Inspection Bureau of the Wisconsin Department of Agriculture, Trade and Consumer Protection are co-sponsoring seminars for Wisconsin meat processors on Environmental Sampling Programs. The seminars cover what environmental sampling programs are, how to create an effective program, and how to administer a program for controlling spoilage and pathogenic bacteria in your plant to ensure the safety of your products.
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Registration is OPEN
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Please select the date you would like to attend from the Event list.
- There is no charge to attend one of these seminars but it is required you pre-register. Seminars will be held 12:30-5:00pm and there are 3 dates and locations to choose from:
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- Wednesday, February 18, 2026 at Haen Meat Packing, Kaukauna, WI
- Thursday, March 12, 2026 at Sorgs Farm Packing, Darien, WI
- Wednesday April 1, 2026 at Crescent Meats, Cadott, WI
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This brand-new short course takes a comprehensive approach to exploring “old world” meat products and their production while marrying them with modern times and manufacturing technologies. Participants will learn about the science, safety, and production or an array of “heritage” products ranging from cooked & emulsified sausages, dry & semi-dry sausages, dry-cured whole muscle products, and many more.
- Registration Opens 3/31/26
- STATE AFFILIATES QUALIFY FOR A REDUCED RATE
- Registration for State Affiliates is $650 and Non-State Affiliate is $1450 through 5/19/26
- Late Registration for State Affiliates is $750 and Non-State Affiliates is $1550
- Registration Closes 5/26/26
This annual workshop takes a comprehensive approach to understanding general meat processing technologies. Participants will learn the practical science and manufacture of sausage and whole muscle products.
- Registration Opens 7/14/26
- STATE AFFILIATES QUALIFY FOR A REDUCED RATE
- Registration for State Affiliates is $650 and Non-State Affiliate is $1450 through 9/1/26
- Late Registration for State Affiliates is $750 and Non-State Affiliates is $1550
- Registration Closes 9/8/26
Innovation is more than a noun…it’s an active verb and this 2.5 day, first of its kind program will explore what innovation is and how to leverage it for growing your business. The primary objective of the program is to explore and thoroughly understand innovative thinking and changing mindsets top-down, laterally, or bottom-up for business growth leveraging innovation and technology
- Registration Opens 8/11/26
- Registration is $1450 through 9/29/26
- Late Registration is $1550
- Registration Closes 10/6/26
For questions about UW-MSABD Extension, please contact Ky Peters at kpeters26@wisc.edu.