Jordan Wicks, an assistant professor and meat extension specialist at the university, has collaborated with faculty members, graduate students and industry representatives from around the country to develop the curriculum. Before coming to Nebraska, she spent 10 years leading hands-on processing trainings with students.

“This program is based on what people need to know when starting in the meat processing industry, with an emphasis on safety,” Wicks said. “The ability to learn these foundational principles at your own pace and entirely online will lead to a much quicker onboarding process for processors when hiring and to a higher retention in the industry workforce.”

The topics covered serve as an introduction to the meat processing industry not only for those doing the processing, but also those in related industry positions. This also makes the course a valuable option for high school teachers, advisors and students as a method to showcase the array of career options throughout all facets of the meat processing industry.

“There are endless career opportunities within the industry that may not be on the processing floor day-to-day,” Wicks said. “No matter if you’re interested in sales, marketing, engineering, research, or product development, there is a career for you in the meat processing industry. This curriculum will help you learn about the foundation of the industry to help you build your career path in it.”

Registration for the course is $50, but will be discounted to $10 using code HIUGVR at checkout during the Aug. 18-25 enrollment period. The online course must be completed by Dec. 19, 2025, to receive the digital badge recognized by the Nebraska Association of Meat Processors. An additional, optional in-person training for those who complete the online course will be offered in 2026.

Source: University of Nebraska-Lincoln