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August 17, 2004 Sausage Making Class Scheduled The Department of Animal and Range Sciences at North Dakota State University will offer the course "Fundamentals of Meat Processing" Tuesdays from 5:30 to 9:20 p.m. beginning Aug. 24 and continuing through Dec. 7. The class will be held in Shepperd Arena on the NDSU campus in Fargo. Marty Marchello, NDSU meat scientist, will teach the course. He will provide a background on the science of sausage making and offer hands-on lab experience on making pork sausage, Polish sausage, summer sausage, jerky, head cheese and more. “The class is fun and participants get to learn a little about the chemistry behind sausage making,” Marchello says. The course is open to NDSU students and the general public. The cost is $312 for students who wish to take the course for two credits or $156 for those who wish to audit for no university credit. Pre-registration is requested. To register or for more information, contact Holly Erdmann at (701) 231-7513. ### Source:
Marty Marchello, (701) 231-7682, martin.marchello@ndsu.nodak.edu |
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North Dakota State University |
