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PORK 101 IOWA STATE UNIVERSITY 2017

PORK-101-Logo-4C_clear(1)PORK 101 is a three-day, hands-on experience designed to update participants on quality and consistency issues in the pork industry. The program is hosted by AMSA in cooperation with the National Pork Board and is sponsored by Merck Animal Health. 

 

Date & Location

October 23-25, 2017
Iowa State University, Ames, Iowa

Daily Schedule
Day 1: 7:30am - 8:00pm
Day 2: 7:30am - 6:00pm
Day 3: 7:30am - 11:30am

Registration

Click here to register online!

Registration for AMSA, AAMP, ASAS, NAMI and SMA members is $825. Non-member registration is $975. AMSA student registration is $325. For AAMP, ASAS, NAMI and SMA members please complete the registration form and fax the completed form to 1-888-205-5834 to receive the member discount.

Click here to download the PDF registration form!

Please contact Jen Persons  jpersons@meatscience.org for questions or more information on additional courses.

Group Registration Discount

Companies or organizations sending more than one person to a course are eligible for a discount. The second person is 10% off and additional people are 25% off the regular registration rate. To qualify, fill out the registration form for all attendees from your organization and fax or email to AMSA. Attendees must be attending the class at the same location to qualify for the discount. Please contact Jen Persons jpersons@meatscience.org for questions regarding the group registration discount.  

Accommodations

Will be posted soon!  

Program Description

PORK 101 is a three-day, hands-on educational opportunity to update interested participants on quality and consistency issues in the pork industry. It includes insight on value differences in swine, pork carcasses, pork primals and processed pork products due to quality variation.

Through PORK 101, you will have the chance to evaluate eight live hogs. The animals will be processed during the class with participants learning about grading, food safety and product processing. Finally, the class will make and sample processed product from the hogs including pumped loins, bacon, hams and sausage.

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