Welcome to The Ohio State University Meat Science Extension program!
Meat Science Extension provides information and courses to help those working in the meat and poultry industries, students interested in meat judging, as well as the consumer. We are involved in a number of courses where you can learn from experts, interact with industry colleagues, and get your hands on product. Short courses in food safety, labeling, and processing program areas include Introductory and Advanced HACCP training, Listeria intervention, Meat and Poultry labeling, Thermal Processing of Ready-to-Eat Products, Process Change and Control, Sausage Processing, Whole Muscle Meat Processing, and Jerky Process Validation.
Our lastest addition to this list of courses is an Integrated Process Control Short Course: a one day couse, focusing on automated control engineering, statistical process control and control documentation. Click here for more information