3 Credits

LectureLaboratoryFall 2024
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Fall 2024 Instructors: Stacy Zuelly

Study the science, art, and economics of processed meats. Investigate methods to add value to meat and meat products, including hands-on processing, new product development, and industry tours. Study of meat-borne pathogens and methods of control. Science and practical aspects of food safety in meat production. Seven principles of HACCP will be investigated and each student will receive HACCP Certification from the International HACCP Alliance.

Course ANSC 36000 from Purdue University - West Lafayette.

Prerequisites: ANSC 25500

Fall 2024 Schedule:
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