ASCI 172 - Meat Technology

Comprehensive study of meat science topics. Emphasis placed on food safety and systems including HACCP and current product development efforts in the meats industry. Laboratory exercises are designed to improve student application of HACCP principles and to strengthen understanding of the vast array of new and innovative products on the market.

Weekly Lecture Hours: 2
Weekly Lab/Activity Hours: 3
Course Fee: $100

Units: 3

Course Typically Offered: Spring