Your Undergraduate Bulletin
ASCI 210 or equivalent. Junior standing or permission.
3 cr II classroom. 3 cr I, II, III web.
Modern meat processing industry and its use of science and technology. The fabrication, processing, preservation, sanitation, food safety, ethnic evolvement, and utilization of manufactured and processed meat. Actual laboratory preparation of processed meats and by-products of the meat packing industry.
|Course Format:||Lab 3, Lecture 2|
|Course Delivery:||Classroom, Web|