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 FULL
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
This brand new workshop takes a comprehensive approach to “old world” meat products. Explore traditional production of historically important processed meat products, while marrying it with modern manufacturing technologies and food safety requirements. Instructors (including award-winning sausage makers) will work alongside experts from industry and academia to share their knowledge about these unique products. The course will provide a comprehensive education on artisanal meat processing for attendees with diverse backgrounds, needs, and interests at any level of experience.
- Registration is OPEN
- 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.