AN 280 - Food Safety and Meat Science

3 Credits

Course Description: This course covers the two general topics of food safety and meat science. The food safety topics include basic microbiology, safe food handling practices, and the principles of HACCP; while the meat science topics focuses on the basic biochemistry with the conversion of muscle to meat and follow the carcass through to the retail product.

Prerequisites: None
Corequisites: None

Lecture Hours: 34
Lab Hours: 8