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.'

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.

This short course takes a higher-level comprehensive approach to understanding animal harvest and fabrication of amenable species.

The approximately two-year program requires completion of four elements for successful graduation and subsequent distinction as 'Master Meat Crafter.'

This short course takes a higher-level comprehensive approach to understanding animal harvest and fabrication of amenable species.

The Master Meat Crafter Program is a first-of-its-kind meat industry training program offered by the University of Wisconsin Meat Science program.

Back in 2014, the Animal Sciences Department at the University of Wisconsin-Madison began to ponder the question: How do we teach meat science in the future? What will a classroom look like, and how will students get the best education possible?