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May 05, 2025
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AGSC 340 - Survey of Food and Meat Industries
3 Credit(s)
Exploration of the processes impacting the production, processing and preservation of meat, dairy and other animal-based products.
Prerequisite(s): BIOL 163 , BIOL 164 , and AGSC 200 .
Course Frequency: S
Grading Method: Student option.
Learning Outcomes:
- Be able to relate the science of animal production to processing and to technologies and to meat quality traits that are foundational to animal industries.
- Associate production traits to carcass quality, meat tenderness, meat color, and processing characteristics.
- Improve problem solving skills with independent thinking through concepts the student can use to be successful when working in agriculture.
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