Courses

Visit the Events section of this website for upcoming course dates.

Process Change and Control Short Course

One day course, focusing on tracking and trending of data, statistical process control, validation control documentation, and process development, presented by industry experts. Brochure included here for more information on course.

Next course: May 15, 2018. For more information, click on above course title.

Sausage Processing Short Course

Two and a half days, hands-on course that focuses on sausage products.This course covers product formulation, processing and cooking of sausage products. Brochure included here for more information on course.

Next course: TBA.  If interested, please contact Lynn Knipe at  knipe.1@osu.edu

Whole Muscle Meats Short Course

Two and a half days, hands-on course that focuses on whole muscle products. This course covers product formulation, processing and cooking of whole muscle products. Brochure included here for more information on course.

Next course: TBA.  If interested, please contact Lynn Knipe at  knipe.1@osu.edu

Jerky Process Validation Course

One-day course, which focuses on the lethality treatment, drying process, and other regulatory requirements for jerky manufacturing.

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.