Aggie Processed Meat Technology School to be held April 20-22, 2016

Meat Processing School

Aggie Processed Meats Technology School

The Aggie Processed Meat Technology School will be held on the campus of Texas A&M University, College Station, on April 20-22, 2016. The school is hosted by the Department of Animal Science, Texas AgriLife Extension Service in partnership with the Southwest Meat Association, Texas Association of Meat Processors, and the North American Meat Institute. Details of the school can be found at

What Participants Will Learn?

By attending the Aggie Processed Technology Meat School, you will discover both the science and the art of making processed meat products. The first day will focus on what you should consider when choosing the meat products and other ingredients to include in the processed meat item. The second day, attendees will participate in demonstrations regarding making sausage and cured and whole muscle products. On the final day experts will demonstrate cooking, smoking, and thermal processing considerations. Finally, participants will learn about ways to evaluate the finished product for quality and safety.

Who Should Attend?

Anyone who wants to learn the basic science and art of making processed meat products. Including people who are directly involved in processed meat production as well as others in your company (such as quality control, business management, public relations and marketing personnel) who need a thorough overview of how processed meat products are made and the how’s and why’s of the process.

Registration Deadline

The early deadline to register is April 7, 2016 and registration will close April 15, 2016. Enrollment is limited to 45 people.

Registration Fee

Covers a light breakfast, breaks, lunch and dinner (day 2), conference materials and supplies, a thumb-drive with conference-related information, facility use fees and speaker costs. Early registration for the Aggie Processed Meat School will be $595 per participant through April 7, 2016. After this date, the registration fee will be $695.

Registration closes on April 15, 2016 or when the maximum number of participants is reached.


Register online at or you can also register by calling 979-845-2604. Credit Cards accepted.

Workshop Cancellation Policy and Refund

All requests for refunds are subject to a $75 processing fee. Refunds will be issued if notification is received prior to April 15, 2016. After this date there will be no refund.

Conference Hotel Room Block

We have reserve a block of rooms at the brand new Aloft College Station, 1150 University Drive East, College Station, TX 77840 t. 979-704-6400. The rate is $114 plus tax and the room will include a breakfast voucher for each morning.

The block will stay open until March 28, 2016 so I encourage you to call as soon as possible.

A Texas A&M shuttle will pick up and drop off registrants at this location each day.

Ground Transportation at Airport

If you notify Dan Hale ( we will pick you up at the College Station Airport. There is also taxi service at the airport.

Transportation In College Station and Parking

During the School there will be a van that will take participants from the Hotel to the School on the Texas A&M University Campus. Parking on campus in pay spots is permitted. If you park on campus, you will have to pay $12-15/day to park in the back of Lot 74 across from the Rosenthal Meat Science and Technology Center. There is an on-site pay station for these spots. All parking citations are the sole responsibility of the participant and the conference organizers will not be able to nullify any fines incurred during your stay.

Proper Attire

Participants will be in the meat processing area which could be as cold as 35ºF. Long pants and closed-toed shoes are required by all participants. A sweatshirt is recommended. Jewelry, watches, gum, and tobacco products will not be allowed in the meat processing facility.


Questions should be directed to Dan Hale at or call 979-587-9245.

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