Semester:
Fall of every year
Credits:
Total Credits: 3 Lecture/Recitation/Discussion Hours: 2 Lab Hours: 3
Prerequisite:
FSC 211 or ANS 210
Restrictions:
Not open to freshmen or sophomores.
Description:
Manufacturing practices and principles of fresh, frozen, and cured meats and fish. Processed products from muscle foods. Egg characteristics. Product formulation and quality control.
Semester:
Fall of every year
Credits:
Total Credits: 3 Lecture/Recitation/Discussion Hours: 2 Lab Hours: 3
Prerequisite:
FSC 211 or ANS 210
Restrictions:
Not open to freshmen or sophomores.
Description:
Manufacturing practices and principles of fresh, frozen, and cured meats and fish. Processed products from muscle foods. Egg characteristics. Product formulation and quality control.
Semester:
Fall of every year
Credits:
Total Credits: 3 Lecture/Recitation/Discussion Hours: 2 Lab Hours: 3
Prerequisite:
FSC 211 or ANS 201
Restrictions:
Not open to freshmen or sophomores.
Description:
Manufacturing practices and principles of fresh, frozen, and cured meats and fish. Processed products from muscle foods. Product formulation and quality control.
Semester:
Fall of every year
Credits:
Total Credits: 3 Lecture/Recitation/Discussion Hours: 2 Lab Hours: 3
Prerequisite:
FSC 211 or ANS 201
Restrictions:
Not open to freshmen or sophomores.
Description:
Manufacturing practices and principles of fresh, frozen, and cured meats and fish. Processed products from muscle foods. Product formulation and quality control.
Semester:
Spring of every year
Credits:
Total Credits: 3 Lecture/Recitation/Discussion Hours: 2 Lab Hours: 3
Restrictions:
Not open to freshmen or sophomores.
Description:
Manufacturing practices and principles of fresh, frozen, and cured meats and fish. Processed products from muscle foods. Product formulation and quality control.
Semester:
Spring of every year
Credits:
Total Credits: 3 Lecture/Recitation/Discussion Hours: 2 Lab Hours: 3
Prerequisite:
(FSC 211) and (FSC 325 or BE 350)
Restrictions:
Not open to freshmen or sophomores.
Description:
Manufacturing practices and principles of fresh, frozen, and cured meats and fish. Processed products from muscle foods. Product formulation and quality control.