FDSC 3063 - Meat Processing

Institution:

University of Wyoming

Subject:

FDSC

Description:

Principles of applicable meat protein chemistry, heat transfer and other processing parameters applicable to production of sausage, cured meat, and other processed products. A variety of processed meat products will be manufactured in lab. Prerequisite: FDSC 3060 or concurrent registration.

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture/Lab

Notes:

Additional Information:

Historical Version(s):

09/01/2010 - 01/22/2017 

Institution Website:

www.uwyo.edu

Phone Number:

(307) 766-1121

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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