EN
PORK 101 2026
PORK 101 is a three-day, hands-on educational program that provides an in-depth exploration of the pork industry, from live animal production through pork processing and consumer-ready products. The course covers the factors that influence pork quality, consistency, carcass value, food safety, and product composition, combining classroom instruction with practical learning experiences.
Participants have the opportunity to evaluate live hogs, observe hands-on slaughter and carcass fabrication, and learn about processing technologies and consumer-ready pork products. The program also addresses swine genetics, animal handling and welfare, lean-value pricing, quality management at slaughter, and retail and consumer topics, making it relevant to professionals across multiple stages of the pork supply chain.
| Type Of Event | Training |
| Protein | Pork |
| Target Audience | Ranchers, Feedlot Operators, Packers, Processors, Retailers & Suppliers |
| Channel | Food Service & Educational |
| Website | https://meatscience.org/events-education/short-courses/pork-... |
Reasons why attend this event:
Gain hands-on pork industry experience – Participate in live hog evaluation, pork slaughter, carcass fabrication, and consumer-ready product production.
Understand pork quality and value – Learn how genetics, production practices, carcass composition, processing, and quality management affect the value and consistency of pork products.
Learn from meat science experts – Combine classroom instruction with experiential learning covering production, food safety, processing technologies, animal welfare, and retail topics.
Event photos:
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Location & Date(s):
Lincoln, Nebraska, United States of America
6 October 2026 - 8 October 2026
Organizer:
Organized By:
American Meat Science Association (AMSA)
About The Organizer:
The American Meat Science Association (AMSA) is a professional organization dedicated to advancing meat science through education, research, professional development, and industry collaboration. AMSA provides educational programs, short courses, conferences, certifications, and resources for professionals working across meat production, processing, food safety, quality, and related fields.
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