Processed Meats

MEATSCI 4510
Exploring fundamental changes in soft animal tissues resulting from comminution and application of non-meat ingredients and a variety of cooking methodologies to enhance palatability and value. Prereq or concur: 3110, AnimSci 3110, or FdScTe 2400. Not open to students with credit for AnimSci 555.02.
Course Level: 
Undergraduate
Unit(s): 
3.0
Semesters Offered: 
Autumn 2019
Current Instructors: 
Instruction Modes: 
In Person
Campuses: 
Columbus
Program area(s): 
Course Subject: