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 2023
Program area(s):
Instruction Modes:
In Person
Distance Learning
Campuses:
Columbus
Course Subject: