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
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

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.