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.   

PORK 101 is co-sponsored by the American Association of Meat Processors (AAMP), American Society of Animal Science (ASAS), North American Meat Institute Foundation (NAMIF) and the Southwest Meat Association (SMA).

Date & Location

Tuesday, May 23, 2017- Thursday, May 25, 2017 
Texas A&M University, College Station, Texas

Daily Schedule 
Tuesday: 7:30am -6:00pm
Wednesday: 7:30am - 8:00pm
Thursday: 7:30am - noon


Course is sold out!

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 at jpersons@meatscience.org for questions regarding the group registration discount.


Four Points by Sheraton
1503 S Texas Ave.
College Station, TX 77840
979-693-1741 or 866-716-8133
Group Code:  PE22AA
Rate: $99/night plus tax
Cutoff date:  April 22, 2017

Texas A&M will be running a shuttle to and from the Sheraton for the course.

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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