Upcoming Programs

Cooked & Emulsified 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.

We have reached the maximum number of participants for this course. REGISTRATION IS NOW CLOSED

Basic Meat Processing Workshop, August 26-28, 2025

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.

Registration link coming June 17, 2025

Fermented & Dry-Cured Meat School, September 16-18, 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.

Registration August 5, 2025

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 Ky Peters at kpeters26@wisc.edu.