CIFST Ontario Section: Meat Processing Course

National Meat Training Centre Value-added Meats Short Course

The Value-added Meat Short course is to provide information regarding the safe production of processed products. By developing the understanding of processed products, there is a greater potential for improving safe food practices and a higher quality product.

This course is designed as a basic introduction into the world of processed meat products. The goal of this course is to provide participants with the theory behind fresh, cooked, smoked products, meat curing and fermented sausage. In addition to this, casings, tumbler, sous-vide and smokehouse management are covered in the course material. In addition to time spent in class, participants will receive a “hands on” approach to the unique production practices in which the Olds College National Meat Training Centre uses to produce their processed products.

Course Facilitator:  Brad McLeod – Olds College Alberta

Brad is one of the few Canadian Meat Processing Experts and worldwide recognized for his research and innovation work in meat processing. He is lead of the National Meat Training Centre at Olds College in Alberta, Canada.

Course target: Ontario Meat Processing Professionals

This is a unique opportunity for Ontario and Quebec meat processing and culinary professionals to attend this special and hand on course. Brad has agreed to come to East Canada to share his expertise. The course has limited space to ensure that everyone will have the opportunity to learn hands on and interact with Brad and piers. Only 16 places are available. Please book as soon as possible.

Date: October 6 to 8, 2025 – 8:30 am to 5:00 pm

Place: University of Guelph – Meat Lab Department of Animal Biosciences

Includes: Lectures materials, lunch and coffee breaks, lab on hand practice.

Products to make

• Smoked sausage
• Bacon curing
• Summer sausage
• Base Emulsion

Sponsored by: