Feb 28, 2021  
2020-2021 Academic Catalog and Student Handbook 
    
2020-2021 Academic Catalog and Student Handbook
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FDSC 2100 - Principles of Meat Science (3CR)


(2L, 2LB) [E] Muscle growth, structure and metabolism, pre-harvest animal care, fabrication of carcasses into cuts and associated processing techniques; conversion of muscle into meat; fresh meat properties and quality; chemical properties of meat; meat processing; meat microbiology and safety.

Prerequisites: CHEM 1000  or CHEM 1025  and FDSC 2040  or instructor permission.



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