A processed meats short course led by Dr. Liz Boyle was held July 22-26 in Weber Hall for 40 industry participants from Mexico in cooperation with Dr. Jesus Velazco, a KSU alumni and adjunct professor, NBO3, UltraSouce LLC, Viscofan, Kerry, ANETIF, the United Soybean Board, and H-E-B. A special thanks to John Wolf, Dr. Bob Danler, Dr. Francisco Najar, Dr. Daniel Vega, Dr. Erin Beyer, Sally Stroda, Katie Smith, Janeen Dieball, Chad Wolf, the meat science graduate students, and the meat lab crew for assisting with the short course.