PORK 101 is a 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), North American Meat Institute (NAMI) and the Southwest Meat Association (SMA).

Date & Location

Monday October 8, 2018- Tuesday, October 9, 2018
University of Illinois, Champaign, Illinois

Daily Schedule 
Monday: 7:30 am - 8 pm
Tuesday: 6:30am - 4:30 pm


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


Hawthorn Suites by Wyndham Champaign
101 Trade Center Drive
Champaign, Illinois 61820
Rate: $99.99/night plus tax
Cut-Off - September 7, 2018
To make reservation please call: (217) 398-3400.
Please reference either Pork 101 or block code CG07PO.

Parking on campus is very limited so the University of Illinois will be running a shuttle to and from the group hotel for the course.

The hotel provides a shuttle from the  Willard Airport (Champaign, IL) to the Hawthorn Suites.


Program Description

PORK 101 is a 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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