Courses

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

Introduction to Process Control Short Course for Meat and Poultry Processors 

A two-day course, focusing on statistical process control, with a case study workshop, continuous improvement, practical experimentation, real-time process control, and management of change, presented by industry and academic experts. Brochure included here for more information on course.

Next course: July 18-19, 2019. For more information, click on above course title.

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.