FUSION TECH
Short Courses
Classroom teaching and hands-on experience
Master Meat Processing
Through a combination of classroom sessions and hands-on experience, your key people can learn the ins-and-outs of various meat processing applications. Improve yields, reduce processing time, and improve your product with our free short courses.
Marination + Thermal Processing 101
Learn actionable steps you can take to improve marination and thermal processing yields, consistency, quality, and profitability for your meat product.
Create a Custom
Course
Our meat scientists can design a custom course to address your specific processing needs. Request a quote today.
Personalized Short Courses
Need help dialing in your processes and recipes? Our Innovation Center and staff are available for personalized training. We’ll work with your product, answer your questions, and help dial in your process. Contact us today to learn more and get a quote.
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Upcoming Courses
Instructors
Jason Jordan
Jason is recognized as an industry expert in the field of protein marination and marination technology. His real-world approach to the topic is based on his academic and industry experiences as a classically trained meat scientist, with 15+ years of experience in R&D and new product development, plant operations management, and as a Process Consultant for food purveyors in nearly 30 countries throughout the world.
Nick Brown
Nick is a classically trained meat scientist who holds a Master’s Degree in Meat Science from the University of Nebraska. Nick specializes in thermal processing, product development, and process improvement. Working with some of the leading industry experts in dry sausage production, Nick brings 15+ years of industry experience to the table. Nick has held positions in R&D, plant operations management, and process improvement for some of the largest meat processors. This experience has been valuable to customers by helping them develop solutions to many issues. His approach with customers is always “Science First” before “Sales.”
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