Visit the Events section of this website for upcoming course dates.
Introduction to Process Control Short Course for Meat and Poultry Processors
A one-day, virtual course, focusing on statistical process control, with a case study workshop, continuous improvement, real-time process control, and management of change, presented by industry and academic experts. Brochure included here for more information on course.
Next course:TBD For more information, click on above course title or contact Dr. Lynn Knipe at Knipe.1@osu.edu.
On-Line Meat Processing Courses
Two on-line courses that focus on ingredients, processing methods, and cooking of sausage and whole muscle meat products.
Being developed. If interested, please contact Lynn Knipe at knipe.1@osu.edu
Food Service Processed Meats Short Course [proposed course]
2-1/2-day, hands-on course that will focus on specialty products, such as taco meat, pizza toppings, meat-based soups, shredded barbeque products, batter and breaded products, cooked patties, etc., presented by industry experts.