FSCI 5447 - Introduction To Processed Meats And Product Development

Description
The course evaluates the facets of the processed meat industry beginning with historical perspective of processed meat products. Knowledge of general ingredient functionality, food safety, production, product coating, cookery, labeling, and formulation will be examined. Understanding of several key concepts relating to production and marketing of processed meat products in the crucial role of supplying prepared protein to the world in a growing consumer base. Course meets concurrently with FSCI 4447, but requires additional readings, papers, discussions and/or presentations for graduate students.
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Recent Semesters
Spring 2018
Offered
MW, Tu
Avg. Class Size
5
Avg. Sections
2