PORK 101 Iowa State University 2014
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 Elanco Animal Health.
PORK 101 is co-sponsored by the American Society of Animal Science (ASAS), North American Meat Association (NAMA) and the Southwest Meat Association (SMA).
Date & Location
Monday, October 13 - Wednesday, October 15, 2014
Iowa State University, Ames, Iowa
Monday: 10:00am - 8:00pm
Tuesday: 7:30am - 6:00pm
Wednesday: 7:30am - 11:30am
Click here to register online!
Click here to download the registration brochure.
AMSA Members: $800
Non Members: $950
AMSA Student Members: $300
Registration for ASAS, NAMA and SMA members is $800. Please contact Nancy Hayes email@example.com or 1-800-517-2672 ext. 11 for questions regarding the registration discount.
Registration fee includes all course materials, course workbook, dinner on Monday and lunch and dinner on Tuesday.
Group Registration Discount
Registration brochure, PDF format.
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 Nancy Hayes firstname.lastname@example.org or 1-800-517-2672 ext. 11 for questions regarding the group registration discount.
Gateway Hotel & Conference Center
2100 Gateway Hills Drive
Ames, IA 50014
Phone: 515-292-8600 Fax: 515-268-2239
Rate: $91.00 plus tax
Group Code: PORK2014
For more information regarding travel and other logistics please click here!
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.
Anyone involved in the production, processing and marketing of pork will benefit from attending this course, including:
- pork producers
- pork packers
- meat processors
- retail merchandisers
- food service
- allied industry
- pharmaceutical companies
- breeding companies
- Live Hog Grading and Evaluation
- Lean Value Pricing
- Quality Management at Slaughter
- Slaughter Floor HACCP
- Measuring Carcass Quality and Composition
- Process Control Testing
- Fresh Sausage Production
- Pork Carcass Fabrication
- Value Addition
- Consistency Improvement
- Enhanced Pork Production
- Curing Production
- Retail and Consumer Issues
- Hands-On Experience
- Hog Selection and Evaluation
- Carcass Fabrication
- Bacon and Ham Curing
- Sensory Evaluation