UW-Madison Meat Science

10/15/2026

Workshop takes an in-depth, comprehensive and interactive approach to all aspects of thermal processing for meat and poultry products

10/15/2026

https://www.facebook.com/share/p/1HpE9DCXCf/

10/15/2026

Curious about thermal processing? Want to optimize your own processes? How DO ovens work?

Then join us at our annual Thermal Processing Workshop, November 17-19!

Register and get more information at meatsciences.cals.wisc.edu/thermal-processing-workshop/

07/20/2026

Last weekend, the American Association of Meat Processors Annual Convention was hosted in Milwaukee, Wisconsin! Attendees from UW MSABD attended convention activities and spent a lot of time assisting with the American Cured Meat Championships.

A student opportunity at the AAMP convention is to compete in the University Division processed meat classes. Napatsawan Pharino received Third Place Champion recognition in the University Division Cured Specialty Meat Products Class for her Isan-Style sausage, which was inspired by the traditional fermented sausage of northeastern Thailand. This was quite the accomplishment, as the two University Division classes had a total of 42 entries from six universities, the most entries in the nine-year history of the university competition!

We are looking forward to attending next year's convention in Lexington, Kentucky! 🥓🌭

07/16/2026

Recently, students, faculty, and staff from the University of Wisconsin- Madison traveled south to Amarillo, Texas to attend the American Meat Science Association's annual Reciprocal Meat Conference. Below are some of our highlights and accolades from the conference 🥩⬇

- Jordan Hartley (M.S. student with Jeff Sindelar) ---competed in the M.S. division poster competition receiving 1st place
- Alejandra Abrego (Ph.D. student with Sara Gragg) – competed in a Ph.D. division poster competition & was invited to give a “Chairman Selected Abstracts” poster presentation
- Jessica Brown (Ph.D. with Steve Ricke/Research Technician with Jeff Sindelar) received 3rd place at a processed meats contest held during the conference
- Avery Crooks (M.S. student with Jeff Sindelar)– was on a 1st place Iron Chef team
- Klaire McCann (undergraduate student starting M.S. program with Jim Claus)—received an Outstanding Undergraduate Award
- Samuel Thompson, Klaire McCann, Haylie Habeck, and Wyatt Dorshorst (all undergraduate students) participated on a Quiz Bowl Team competing at a high level and achieving the best finish in UW Meat Science history
- Jeff Sindelar gave a reciprocation session on Antioxidant Options in the Meat Industry
- Jessica Brown gave a reciprocation session on Practical Applications for Molecular Microbiology in the Meat Industry

We are so proud of how well this group represented the University, and we cannot wait until the 2027 RMC in MADISON, WISCONSIN! 🌭🧀

06/24/2026

06/20/2026

UW MSABD has arrived into Amarillo for !

We loaded thirteen people, including undergraduate & graduate students, recent graduates, and staff, up in two SUVs early Thursday morning. On our drive south, we toured five facilities that introduced our group to many sectors of the meat industry.

Thank you to all the people and companies who were willing to host us!!

JBT Marel (Des Moines, IA)
Kemin (Des Moines, IA)
Kansas City Sausage Company (Kansas City, MO)
Cargill protein Innovation Center (Wichita, KS)
Bar-S Foods (Clinton, OK)

We are very excited for another great RMC!!

05/07/2026

Join our brand new workshop this June 9-11. The Artisanal Meat Processing Workshop makes its debut this summer.

Take a comprehensive look at “old world” meat products. Come explore traditional production of historical processed meat products, and how to marry it with modern manufacturing technologies and food safety requirements. Instructors (including award-winning sausage makers) will work alongside experts from industry and academia to share their knowledge about these unique products. The course will provide a comprehensive education on artisanal meat processing for attendees with diverse backgrounds, needs, and interests at any level of experience.

Register at meatsciences.cals.wisc.edu/artisanal-meat-processing-workshop