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July 29, 2005 Sausage Making Class Scheduled North Dakota State University’s Department of Animal and Range Sciences will offer the course "Fundamentals of Meat Processing" on Tuesdays from 5:30 to 9:20 p.m. Aug. 23 through Dec. 6. The class will be held in Shepperd Arena on the NDSU campus in Fargo. The course is open to NDSU students and the general public. NDSU meat scientist Marty Marchello will teach the course. He’ll provide background in the science of sausage making and hands-on lab experience in making pork sausage, Polish sausage, summer sausage, jerky, headcheese and more. “The class is fun, and participants get to learn a little about the chemistry behind sausage making,” Marchello says. This is the final time he will teach the course since he is retiring at the end of the year. The cost for the course is $363.34 for NDSU students who wish to take it for 2 credits or $181.67 for those who wish to audit the course for no university credit. Preregistration is requested. Call (701) 231-7513 to preregister. ### Source: Marty
Marcello, (701) 231-7682, martin.marchello@ndsu.edu |
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North Dakota State University |
