AG 11403 - Fundamentals of Meat Science

This course is organized to teach undergraduate students about the history, science, technology, and business of processing and marketing muscle foods. In addition, students should understand the terminology used in and associated with the meat industry and appreciate the many disciplines incorporated in meat science (genetics, nutrition, reproduction, biology, chemistry, health, microbiology, marketing, management, etc.).

Offered: Fall

Semester Hours: 3