Subject	Catalog Number	Title
Food Science	238	Meat and Meat Products
Details: This course serves as an introduction to Meat Science, where students will learn the basic procedures and practices employed for conversion of livestock to final retail product. Particular emphasis will be given to factors influencing final eating quality and product safety. In addition, the scope, size, and current challenges to the meat industry will be discussed. Prerequisites: ANSC 100 or 111 or FDSC 110 and CHEM 115 or 111. (F,Sp)