MEAT SNACK MANIA SMARTER MEAT SNACK processing UW-Madison's Meat Snacks Short Course provides a science-based approach to manufacturing BY RYAN MCCARTHY | rmccar thy@sos land.com J Topics at the UW-Madison Meat Snacks Short Course ranged from the basics of meat science to food safety, equipment technology and more. ust days before last month's Meat Snacks Short Course at the University of Wisconsin-Madison's College of Agricultural and Life Sciences (CALS), Jeff Sindelar reflected on the importance of the event for processors and the value of offering another way the university's experts interact with the meat and poultry industry. 40 MEAT+POULTRY | 03.23 | www.meatpoultry.com Attendee collaboration with the group of speakers for this event is a core part of its success, but for Sindelar, watching people's excitement and response to learning about the innovation in jerky and meat snack production and witnessing those 'aha' moments is affirmation that the curriculum is relevant, and the course is valuable. Jeff Sindelar/ University of Wisconsin-Madisonhttp://www.meatpoultry.com