Louisiana Meat Processors Association
Basic Sausage Course
J.B. Francioni Hall
100 S Campus Drive
Baton Rouge, Louisiana
Wednesday, January 20, 2027
8:00 AM - 5:30 PM
Sponsored by the Louisiana Meat Processors Association, in collaboration with the LSU Ag Center and Kerres USA, LAMPA is hosting a Basic Sausage Course on LSU's Baton Rouge campus.
Participants will receive a certificate of completion.
Dr. Jonathan Campbell, the Scientific Outreach and Technical Support Specialist for Kerres USA will be the course instructor.
Agenda
Unless otherwise noted, the sessions will be taught by
Dr. Jonathan Campbell, Kerres USA
8:20 AM - 8:30 AM Welcome and Introductions, Joe Schwab
8:30 AM - 9:45 AM Raw Materials and Non Meat Ingredients -
9:45 AM - 10:00 15 Minute Break
10:00 AM - 11:00 Understanding Flavors & Spices
(Interactive Sampling Exercise)
11:00 AM - 12:15 PM Fresh Sausage and Casings
12:15 PM - 1:00 PM Lunch will be served
1:00 PM - 2:30 PM Fresh Sausage Demonstration - Dan Robert and Dr. Jonathan Campbell
2:30 PM - 3:30 PM Thermal Processing and Smoking
3:30 PM - 4:00 PM 30 Minute Break & Product Evaluation
4:00 PM - 5:00 PM Manufacture of Snack Sticks
5:00 PM - 5:30 PM Snack Stick Sampling & Evaluation
Audience Designed for those with supervisory, production, or
technical roles in commercial meat processing, as well as
marketers and suppliers.
Registration Limit:
Registration is limited to the first 30 registrants.
Basic Sausage Course Registration Fees - Includes Lunch
LAMPA Member - $150
Non-LAMPA Member - $175
Agriculture Student - $50 (includes one year of free LAMPA Membership through December 31, 2027)
Sponsor - Lunch - $500
Sponsor - Breakfast - $300
Participants will need to bring their own non slip boots and a warm jacket.
LSU will provide lab coats and aprons, hair/beard nets, and nitrile gloves
Dr. Jonathan Campbell began his meat industry career in 1998 at Clemson University, later serving as Meat Laboratory Manager (2000–2006) and as an extension associate and research scientist at Iowa State University (2006–2013). Since 2013, he has been an Extension Meat Specialist at Penn State University, hosting workshops and short courses annually. He is also active in validating safety and quality of artisanal salumi and charcuterie products.
Dan Robert serves as the Sales & Outreach Specialist at Kerres USA. He also works with We R Food Safety. With a background in Meat Science and over 25 years with the USDA working in 700+ plants nationwide, Dan brings unmatched expertise in processing, product development, and operational success in the meat and poultry industry. Dan earned his Bachelor of Science degrees in animal and meat science from Louisiana State University and the University of Missouri.
For further information or assistance with registration, contact LAMPA Executive Director Joe Schwab at (504) 508-9300 or Cindy Bishop at (225) 933-5435
If you are interested in supporting this educational event, you can sponsor lunch, break, coffee break or a student registration(s).
PREMIER SPONSOR
LUNCH SPONSOR
