OSU Sausage Processing Short Course
Date: TBA
Ohio State University
Day 1
7:30-8:00 a.m. Registration
8:00 a.m.–5:00 p.m. Raw Material Quality and Characteristics, Chemistry of Meat Processing, Non-Meat Ingredients, Spices and Flavorings, Casings, Fresh Sausage Manufacturing, Preblending, Breaded Products
Day 2
8:00a.m.- 5:00 p.m. Ground and Emulsified Products, Fermented & Dried Sausage Products, Cooking and Smoking, Reduced Fat Products Manufacturing, Packaging and Post-Packaging Pasteurization
Day 3
8:00a.m.- noon - Best-Cost Formulation of Products, Microbiology of Meat Processing, Troubleshooting Problems, Product Show
Training Location:
Training sessions will be held in:
117 Animal Science Bldg.
2029 Fyffe Road
Columbus, Ohio 43210
Lodging:
Participants are responsible for their own lodging and meals other than lunch. Lodging information will be made available.
Registration:
Please complete and mail registration form (right panel) and check (payable to The Ohio State University), by TBD, to:
Sausage Processing Short Course
110 Animal Sciences
2029 Fyffe Road
Columbus, OH 43210
Registration forms can also be faxed to (614)292-3513. Deadline for early registration is TBD
Participants will receive confirmation of their registration. Maps and lodging information will be provided on request.
For more information, call or e-mail Lynn Knipe at: (614)292-4877
The full registration fee will be refunded for cancellations made before TBD. After that date, there will be a $25 cancellation fee. There will be no refund after TBD.
Registration Form
(Please type or print)
Name
Company
Address
City
State Zip
Phone
Fax
Registration Fee:
(provides printed materials, noon lunch, coffee breaks & parking permits each day)
$250.00 - Ohio companies
$275 after TBD
$350.00 - out-of-state companies
Credit Card Information (if used):
MC Visa Discover
Card #
Exp. Date
Signature
Please select products that you are most interested in at this course.
Fresh Sausage Ck’d Sausage
Loaves Beef Patties
Fermented Sausage
Batter/Breaded Products
Dry Sausage Low Fat Products
Specialty Products (Circle all that apply: meat balls, pizza toppings, taco meat, chili, other: )
Other (Please specify: )
(Please copy for additional registrations)
OSU Meats Extension
Lynn Knipe, Ph. D.
Departments of Food Science and Technology & Animal Sciences
(614)292-4877
Fax:(614)292-3513
e-mail:
Webpage:
http://meatsci.osu.edu/programs/processing/courses
The Ohio State University Meat Science Extension
Presents
Sausage Processing Short Course
Date: TBA
117 Animal Sciences Building
2029 Fyffe Road
Columbus, OH 43210