We will follow all guidelines set-forth by the CDC, State of Iowa, and Iowa State University in conducting the Basic Sausage Short Course in person, including, but not limited to the following:
- All participants, instructors, and staff will be required to wear masks at all times, with the exception of eating and/or drinking
- Maintaining a minimum of a 6-foot distance
- Participants will be spaced accordingly in classroom
- Following designated traffic patterns while in public spaces
- All food and beverage items will be pre-packaged
These guidelines will be updated as needed to meet all necessary requirements and ensure the safety of everyone.
About the Basic Sausage Short Course
With a focus on the technology of sausage processing, short course topics range from lectures on basic meat science to demonstrations of processing techniques. Speakers, nationally and internationally recognized authorities in their fields, will provide information about the latest technology available.
Enrollment for this course is limited so that participants have ample opportunities to interact with speakers and staff and have their questions answered. Iowa State University’s modern Meat Laboratory allows participants to observe demonstrations utilizing the latest technology.
This short course is designed for persons with supervisory, production, and technical responsibilities in commercial meat processing operations. It will also provide valuable information for those in marketing and supplier industries.
- Non-meat ingredients
- Basic meat science
- Sausage emulsions
- Sausage casings
- Thermal processing
- Fresh sausage
- Cooked sausage
- Spices and flavorings
- Dry & Semi-Dry Sausage
- Microbiology of sausage and processed meats
- Packaging Systems
Location and Local Shuttle
The Basic Sausage Short Course will be held at the Iowa State University Meat Laboratory. Public parking is not available near the Meat Laboratory so a shuttle bus will transport you between Gateway Hotel and Conference Center and the Meat Laboratory. If you will be staying at a hotel other than Gateway, it will be your responsibility to meet the shuttle departing from Gateway each morning at 7:30 a.m.
The shuttle will depart Gateway Hotel each morning at 7:30 a.m. The course will begin with registration at 8:00 a.m. on Tuesday and conclude by noon on Thursday. If you are flying, you should not book your departure time prior to 3:00 p.m. on Thursday, November 14, 2019.July 22, 2021
Tuesday: 7:30 a.m. – 5:30 p.m. with an optional evening social
Wednesday: 7:30 a.m. – 5:30 p.m. with an optional evening social
Thursday: 7:30 a.m.-12:00 p.m.
Breakfast: included with your hotel room at Gateway (if you made your reservation outside of the Basic Sausage block, breakfast may not be included in the price), you will receive a voucher at check-in. In addition, fresh fruit, bagels, assorted donuts and pastries, cereal bars, orange juice, coffee, soda and water will be available at the Meat Laboratory.
Lunch: will be provided on Tuesday and Wednesday.
Breaks: coffee, soda, bottled water and snacks will be available all day at the Meat Laboratory.
Evening Receptions: hosted bar and appetizers on Tuesday and Wednesday evening at the Gateway Hotel.
Registration for the 2021 Basic Sausage Short Course will open on April 30, 2021 at 9:00 a.m. CST. Watch this site for details.
Due to the current pandemic situation, we will be limiting attendance to a total of 20 people to ensure a safe environment for everyone by following all guidelines set forth by the CDC, State of Iowa, City of Ames, and Iowa State University.
The fee for the Basic Sausage Short Course is $995.00 per person, after June 28, 2021, the fee will increase to $1,195.00 per person. This fee includes course materials, lunch, refreshment breaks, and evening social events. Local transportation between the Gateway Hotel & Conference Center and the Meat Lab is also included.
A block of sleeping rooms has been reserved at the headquarters hotel with a rate of $119.00 per night plus taxes, including breakfast each day:
Gateway Hotel & Conference Center
2100 Green Hills Drive
Ames, Iowa 50014
Phone: 515-292-8600 – indicate you are attending the Basic Sausage Short Course.
Online: click here to reserve your room online. (link will be posted on April 30, 2021 at 9:00 a.m. CST.)
Please make your reservations before June 28, 2021 to guarantee a room at the conference rate. Reservations made after the deadline are subject to room availability.
Download the 2021 Basic Sausage Short Course here
Change in Plans
If you need to cancel your registration before June 28, 2021 you may send a substitute or you may receive a refund less a $50.00 processing fee. If you need to cancel your registration after June 28, 2021, you may send a substitute or apply your registration fee to another Sausage & Processed Meats Short Course at Iowa State University. Contact Matt Wenger or 515-294-9279.