Two new show features — Emerging Brands Central and Sustainability Central — take center stage.

Participants learn the practical science and art of sausage-making and meat curing from a team of university instructors, supplier specialists and award-winning 'wurstmachers.'

New website called The Meat Locker addresses common topics and challenges faced by meat processors.

Program provides on-farm cattle working workshops and demonstrations to educate and train underserved ranchers.

Leaders convene in Topeka to learn about Kansas animal agriculture.

Four-day event features networking and educational opportunities for meat and poultry industry stakeholders at any level.

Course provides educational instruction to industry workers on what avian influenza is, safe response methods, safe usage of PPE, depopulation, decontamination and disposal methods and general safety precautions.

University of Idaho meat scientist Phil Bass introduces youth to meat science as an often overlooked but rewarding career that pays well and desperately needs labor.

Holland America Line utilizes ASMI's Seafood U course to certifies the cruise line’s dining and galley team members for their understanding of the species, benefits and responsible fishing practices of the Alaska fishing industry.

This course is designed for individuals with little or no knowledge of HACCP and those who would like a refresher on HACCP to learn about recent regulatory changes and developments.