3 Credits

LectureFall 2024
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Fall 2024 Instructors: Yuan Kim

The overall goal of the course is to provide students with an advanced understanding of meat science and technology. In order to complete this goal, students will participate in activities including classroom lecture, group discussion, critical reading of literature, written assignments and exams, and/or student projects. Typically offered Fall.

Course ANSC 55200 from Purdue University - West Lafayette.

Fall 2024 Schedule:

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