Course Description
Value Added Meat and Poultry Processing teaches the basics of common value added processing operations commonly performed in the meat and poultry processing industry. The concepts include the science and processing operations involved in manufacturing common processed meat products such as: sausage, bacon, ham, etc.
Fall 2024
Instructors
Meeting Patterns
Classes Start:
August 19, 2024
Classes End:
December 3, 2024
Location:
00314 Riddick Hall
Class Days:
T H
Class Start Time:
8:30am
Class End Time:
9:20am
Class Type:
Lecture
Credits:
3.00
Restrictions:
None
