Short Courses & Workshops
Upcoming Programs
Meat Curing School January 21-23, 2025
This biennial 3-day workshop takes an in-depth approach in understanding the important principles of meat curing from classroom to production taught by a group of academic scientists and industry experts. This workshop, focusing whole muscle products (e.g. bacon, ham, etc.), combines theoretical and practical aspects of meat curing including the chemistry of curing, functional ingredients, formulations, equipment and other related technologies, and food safety principles. Product manufacturing demonstrations will be held to reinforce important concepts discussed in the classroom. This workshop serves as one of the six required workshops for Master Meat Crafter (MMC) accreditation and a limited number of spots are available to those who are not in the MMC program.
Registration for the Meat Curing School is OPEN until January 6, 2025.
Meat Snacks Short Course February 25-27, 2025
This annual 3-day workshop 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. Product manufacturing demonstrations will be held 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.
Registration link coming December 17, 2024.
Basic Animal Harvest and Fabrication Workshop March 25-27, 2025
This annual 3-day workshop provides a comprehensive approach to understanding animal harvest and fabrication of amenable species (e.g., beef, pork, lamb, poultry). A team of university instructors, supplier specialists, and accomplished butchers will provide a science-to-production education and teach the principles, science, regulations, and food safety of animal harvest and fabrication at a basic and applied level. Harvest and fabrication demonstrations with hands-on participation opportunities will facilitate a stronger understanding of classroom discussions. Enrollment in this workshop is limited to 30 to optimize learning opportunities.
Registration link coming January 14, 2025.
Cooked Sausage School May 20-22, 2025
This biennial 3-day workshop takes an in-depth approach in understanding the important principles of sausage manufacturing taught by a group of academic scientists and industry experts. This workshop, focusing ground and emulsified sausages, combines theoretical and practical aspects of cooked sausages including the functional meat and non-meat ingredients, formulations, equipment and other related technologies, and food safety principles. Product manufacturing demonstrations will be held to reinforce important concepts discussed in the classroom. This workshop serves as one of the six required workshops for Master Meat Crafter (MMC) accreditation and a limited number of spots are available to those who are not in the MMC program.
Registration link coming March 11, 2025
Basic Meat Processing Workshop Date TBD
This annual workshop short course takes a comprehensive approach to understanding general meat processing technologies. Participants will learn the practical science and manufacture of sausage and whole muscle products. A team of university instructors, supplier specialists, and award-winning sausage makers will provide a science-to-production education focusing on the important aspects leading to successful meat processing. Product manufacturing demonstrations featuring fresh, cooked (ground and emulsified), and dry & semi-dry sausages and cured whole muscle meats (bacon and ham) will reinforce important concepts discussed in the classroom.
Fermented and Dry-Cured Meat Products School September 9-11, 2025
This biennial 3-day workshop takes an in-depth approach in understanding the important principles of fermented and dry-cured product technologies from classroom to production taught by a group of academic scientists and industry experts. This workshop, focusing on fermented dry & semi-dry products (e.g. salami, summer sausage, etc.), and dry cured products (e.g. ham, bacon, etc.) combines theoretical and practical aspects of these technologies including the chemistry of fermentation and dry-curing, functional ingredients, formulations, equipment and other related technologies, and food safety principles. Product manufacturing demonstrations will be held to reinforce important concepts discussed in the classroom. This workshop serves as one of the six required workshops for Master Meat Crafter (MMC) accreditation and a limited number of spots are available to those who are not in the MMC program.
Registration link coming July 8, 2025
New Technology Workshop October 14-16, 2025
This 3-day workshop will feature new, innovative and cutting-edge technologies recently launched/available to the U.S. meat industry from an innovation cycle or other innovation process. During this workshop, in-depth, comprehensive, and interactive, including theoretical and practical exploration of application and feasibility, learning of the featured technologies will take place. A team of national and internationally recognized academic and industry experts will discuss and demonstrate the technologies and address important topics including engineering, utilization/incorporation into product and/or process, realized value and/or benefit to the meat industry (including customer/consumer), food safety/sanitary design, etc.
Basic HACCP Workshop November 5-6, 2025
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. This program is consistent with the intent and scope of the USDA, FSIS regulation. Participants will have the opportunity to write a mock HACCP plan as part of a working group. Examples of mock HACCP plans may include: fresh ground product, whole muscle product, fully-cooked product, or harvest as well as egg and other products.
Registration link coming August 27, 2025
Thermal Processing Workshop November 18-20, 2025
This annual workshop takes an in-depth, comprehensive, and interactive approach to understanding all aspects of thermal processing for meat and poultry products. Participants will learn from national and internationally recognized speakers with engineering, food safety principles, and meat processing backgrounds allowing a full spectrum understanding about the science and art of thermal processing. Participants will build their classroom learning on important thermal processing concepts with small group demonstration and group activities to facilitate working knowledge on developing, improving, and optimizing thermal processes for processed meat products.
Registration link coming September 9, 2025
For questions about UW-MSABD Extension, please contact Heather Hunt at Hbhunt@wisc.edu or 608-263-4891.