Course Descriptions

The Course Descriptions catalog describes all undergraduate and graduate courses offered by Michigan State University. The searches below only return course versions Fall 2000 and forward. Please refer to the Archived Course Descriptions for additional information.

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Course Descriptions: Search Results

ANS 433 Food Processing: Muscle Foods

Semester:
Fall of every year
Credits:
Total Credits: Credits: 3   Lecture/Recitation/Discussion Hours:2   Lab Hours: 3
Prerequisite:
FSC 211 or ANS 201
Restrictions:
Not open to freshmen or sophomores.
Not open to students with credit in:
FSC 333
Description:
Manufacturing practices and principles of fresh, frozen, and cured meats and fish. Processed products from muscle foods. Product formulation and quality control.
Interdepartmental With:
Food Science
Administered By:
Food Science
Effective Dates:
US13 - US14

ANS 433 Food Processing: Muscle Foods

Semester:
Fall of every year
Credits:
Total Credits: Credits: 3   Lecture/Recitation/Discussion Hours:2   Lab Hours: 3
Prerequisite:
FSC 211 or ANS 201
Restrictions:
Not open to freshmen or sophomores.
Not open to students with credit in:
FSC 333
Description:
Manufacturing practices and principles of fresh, frozen, and cured meats and fish. Processed products from muscle foods. Product formulation and quality control.
Interdepartmental With:
Food Science
Administered By:
Food Science
Effective Dates:
FS14 - US17

ANS 433 Food Processing: Muscle Foods

Semester:
Spring of every year
Credits:
Total Credits: Credits: 3   Lecture/Recitation/Discussion Hours:2   Lab Hours: 3
Prerequisite:
FSC 325
Restrictions:
Not open to freshmen or sophomores.
Not open to students with credit in:
FSC 333
Description:
Manufacturing practices and principles of fresh, frozen, and cured meats and fish. Processed products from muscle foods. Product formulation and quality control.
Interdepartmental With:
Food Science
Administered By:
Food Science
Effective Dates:
FS17 - US18

ANS 433 Food Processing: Muscle Foods

Semester:
Spring of every year
Credits:
Total Credits: 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.
Not open to students with credit in:
FSC 333
Description:
Manufacturing practices and principles of fresh, frozen, and cured meats and fish. Processed products from muscle foods. Product formulation and quality control.
Interdepartmental With:
Food Science
Administered By:
Food Science
Effective Dates:
FS18 - Open

FSC 433 Food Processing: Muscle Foods

Semester:
Spring of every year
Credits:
Total Credits: 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.
Not open to students with credit in:
FSC 333
Description:
Manufacturing practices and principles of fresh, frozen, and cured meats and fish. Processed products from muscle foods. Product formulation and quality control.
Interdepartmental With:
Animal Science
Administered By:
Food Science
Effective Dates:
FS18 - Open

FSC 433 Food Processing: Muscle Foods

Semester:
Spring of every year
Credits:
Total Credits: Credits: 3   Lecture/Recitation/Discussion Hours:2   Lab Hours: 3
Prerequisite:
FSC 325
Restrictions:
Not open to freshmen or sophomores.
Not open to students with credit in:
FSC 333
Description:
Manufacturing practices and principles of fresh, frozen, and cured meats and fish. Processed products from muscle foods. Product formulation and quality control.
Interdepartmental With:
Animal Science
Administered By:
Food Science
Effective Dates:
FS17 - US18

FSC 433 Food Processing: Muscle Foods

Semester:
Fall of every year
Credits:
Total Credits: Credits: 3   Lecture/Recitation/Discussion Hours:2   Lab Hours: 3
Prerequisite:
FSC 211 or ANS 201
Restrictions:
Not open to freshmen or sophomores.
Not open to students with credit in:
FSC 333
Description:
Manufacturing practices and principles of fresh, frozen, and cured meats and fish. Processed products from muscle foods. Product formulation and quality control.
Interdepartmental With:
Animal Science
Administered By:
Food Science
Effective Dates:
FS14 - US17

FSC 433 Food Processing: Muscle Foods

Semester:
Fall of every year
Credits:
Total Credits: Credits: 3   Lecture/Recitation/Discussion Hours:2   Lab Hours: 3
Prerequisite:
FSC 211 or ANS 201
Restrictions:
Not open to freshmen or sophomores.
Not open to students with credit in:
FSC 333
Description:
Manufacturing practices and principles of fresh, frozen, and cured meats and fish. Processed products from muscle foods. Product formulation and quality control.
Interdepartmental With:
Animal Science
Administered By:
Food Science
Effective Dates:
US13 - US14

FSC 433 Advanced Food Processing: Meat, Poultry and Fish

Description:
Scientific principles of processing animal tissues for food. Field Trips required.
Effective Dates:
FS92 - US98

FSC 433 Food Processing: Muscle Foods

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.
Effective Dates:
FS98 - FS98

FSC 433 Food Processing: Muscle Foods

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.
Effective Dates:
SS99 - US03

FSC 433 Food Processing: Muscle Foods

Semester:
Fall of every year
Credits:
Total Credits: Credits: 3   Lecture/Recitation/Discussion Hours:2   Lab Hours: 3
Prerequisite:
FSC 211 or ANS 210
Restrictions:
Not open to freshmen or sophomores.
Not open to students with credit in:
FSC 333
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.
Effective Dates:
FS03 - US08

FSC 433 Food Processing: Muscle Foods

Semester:
Fall of every year
Credits:
Total Credits: Credits: 3   Lecture/Recitation/Discussion Hours:2   Lab Hours: 3
Prerequisite:
FSC 211 or ANS 210
Restrictions:
Not open to freshmen or sophomores.
Not open to students with credit in:
FSC 333
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.
Effective Dates:
FS09 - SS13