Participation in structured co-curricular programs leading to professional development. Prereq: CPHR 2.0 or above, and permission of instructor. Repeatable to a maximum of 6 cr hrs. This course is graded S/U.
Evaluating the factors that influence the value of meat animals and their resulting carcasses, wholesale and retail cuts in accordance with recognized grading standards; laboratory practice. Prereq: Not open to students with credit for AnimSci 305.
Hands-on application of the procedures involved with food animal harvest, inspection, carcass fabrication and merchandising retail products. Prereq or concur: 3110 or AnimSci 3110. Not open to students with credit for AnimSci 355.02.
Supervised preplanned employment experience and/or on-site problem solving study program. Prereq: Permission of academic advisor. Prereq or concur: FAES 3191. This course is graded S/U. Cross-listed in AnimSci.
Analysis of the principles of meat science as related to meat animal value factors, processing technology, and merchandising systems affecting the producer, processor, and consumer. Prereq: Biology 1101 or 1113. Not open to students with credit for AnimSci 3110. Cross-listed in AnimSci.
Investigating methods to prepare various meat products. Students will gain experience in matching proper cooking methods with different muscles to produce wholesome and palatable products. Students will be introduced to product sensory techniques.
Basic understanding of animal and meat sciences and opportunities for undergraduate professional development. Cross-listed in AnimSci.