| Subject |
Catlg Nbr |
Description |
Units |
| Animal Science |
238 |
Meat & Meat Products |
3 |
| | | Details | An introductory course in Meat Science where students will learn the basic procedures and practices employed for conversion of livestock to final retail product. Particular emphasis will be given to factors influencing final eating quality and product safety. In addition, the scope, size, and current challenges to the meat industry will be discussed. Prerequisites: ANSC 111 or FDSC 110 and CHEM 120 or 121. (Sp) |
|
|
|
| Term |
Fall 2013-14 |
Status |
Active |
| Dates |
09/04/2013 - 12/13/2013 |
Topic |
None |
| Time |
01:00 PM |
01:50 PM |
MF |
Instructor |
Onan,Gary |
| |
Room |
Food Science Addition 150 |
|
|
|
| Term |
Fall 2013-14 |
Status |
Active |
| Dates |
09/04/2013 - 12/13/2013 |
Topic |
None |
| Time |
10:00 AM |
11:50 AM |
Th |
Instructor |
Onan,Gary |
| |
Room |
Food Science Addition 150 |
Notes |
$15.00 Supplies |
|