Iowa State University has announced that registration is now open for its 2026 Fresh Pork Processing Short Course, a hands-on, three-day training program designed for professionals across the pork and meat production chain. The course will run February 3–5, 2026 at the university’s modern Meat Laboratory in Ames, Iowa.
This highly regarded program caps enrollment at just 14 participants, ensuring meaningful interaction with instructors, access to hands-on activities, and ample opportunity to learn directly from nationally and internationally recognized experts in pork processing technology.
A Deep Dive Into Pork Processing
The Fresh Pork Processing Short Course is built for individuals involved in harvest, fabrication, and processing, but it also provides exceptional value for those working in:
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Live animal production
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Marketing and sales
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Food production
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Supplier industries
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Any sector connected to fresh pork processing
Participants will explore every major stage of pork harvest and processing while gaining foundational knowledge in meat science, food safety, and quality assurance.
Topics Covered Include:
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Animal handling
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Pork harvest procedures
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Antemortem and postmortem inspection
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Carcass fabrication
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Accelerated (hot-boning) processing
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Basic meat science
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Non-meat ingredients
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Pork quality
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Fresh sausage production
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Enhanced pork
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Basic microbiology
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Carcass sampling
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Antimicrobial interventions
Hands-on demonstrations will take place in Iowa State’s state-of-the-art Meat Laboratory, equipped with current technology used across the industry.
Course Schedule & Logistics
A daily shuttle will transport participants from the Gateway Hotel & Conference Center to the Meat Lab, departing at 7:30 a.m. sharp.
Daily Schedule
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Tuesday: 7:30 a.m.–5:00 p.m. (optional evening social)
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Wednesday: 7:30 a.m.–5:30 p.m.
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Thursday: 7:30 a.m.–5:00 p.m.
Meals & Social Events
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Breakfast: included for guests staying within the course room block at the Gateway Hotel
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Lunch: provided all three days
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Breaks: refreshments available throughout each day
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Evening Social: hosted bar and appetizers on Tuesday evening
Registration & Fees
The 2026 course fee is $1,850 per person.
After January 12, 2026, the fee increases to $1,975.
Registration closes January 23, 2026.
The fee includes:
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Course materials
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Lunch each day
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Refreshment breaks
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Tuesday evening social
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Shuttle transportation
Lodging
A discounted room block is available at:
Gateway Hotel & Conference Center
2100 Green Hills Drive
Ames, IA 50014
Phone: 515-292-8600
Mention the Fresh Pork Processing Short Course when booking.
Conference rate: $134/night + tax, including breakfast.
Reservations should be made by January 19, 2026 to guarantee this rate.
Change in Plans
Participants may substitute another attendee at any time prior to the start of the course. Refunds are available under the following terms:
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Before January 19, 2026: refund minus $50 processing fee
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January 19–February 2, 2026: 50% refund
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After February 3, 2026: no refund
For questions or changes, contact:
Matt Wenger – mwenger@iastate.edu
| 515-294-9279
