MADISON, WIS. – The Meat Science and Animal Biologics Discovery (MSABD) program at the University of Wisconsin-Madison’s College of Agricultural and Life Sciences (CALS) announced that it will once again host the Meat Snack Short Course from Feb. 27-29.
The course will explore how companies and people can understand meat snack production, focusing on jerky, bars and snack sticks. Participants can learn about the production, science and safety behind the category from various nationally and internationally recognized authorities in their fields.
Colleen Crummy, the outreach program manager for college, said on Jan. 30 that 11 spots were left but are filling up fast.
Laboratory demonstrations for the program will take place in the university’s Discovery building on the Wisconsin campus.
Topics covered during the three-day program include:
- Basic Meat Science
- Non-Meat Ingredients
- Raw Material Selection
- Meat Microbiology
- Jerky & Whole Muscle Manufacturing Procedures
- Whole Muscle Foods Safety & Labeling
- Meat Snack (Stick & Bar) Manufacturing Procedures
- Jerky Manufacturing (Demonstration)
- Stick & Bar Manufacturing Equipment Technologies
- Starter Cultures & Acidulants
- Casings
- Stick and Bar Labeling & Food Safety
- Thermal Processing
- Drying Technologies
- Meat Snack Nutrition, Marketing & Shelf-Life
- Classification of Meat Snacks
The registration fee for the course is $1,400 per person. Registration details and the itinerary for the short course are available here.
