<p>When undergrads wrap up UW's two-year meat science program, they earn the title of Master Meat Crafter. It's a funny name that recalls the carnivore's equivalent of an ice sculptor, but a cool program: Students learn all about sausage making and bacon curing, both in the classroom and with hands-on meat processing work. Among the benefits: after a two-day meat curing lesson, participants sit down to eat their projects. <em><a title="Universities for Food Lovers: University of Wisconsin at Madison" href="http://fyi.uwex.edu/meats/" target="_blank">fyi.uwex.edu</a></em></p>