Advanced Processed Meats Technology

AN S 563X
XW
Animal Science
Credit Hours:
3
Spring
2019
Start Date: 
Monday, January 14, 2019 to Friday, May 10, 2019
Course Description: 
Physical, chemical and biological properties of meat important to processed meat product characteristics. Ingredients, technology and equipment used for fresh and cured meat products. Packaging, preservation and food safety issues critical to processed meat products are emphasized.
Instructor:
Joe Sebranek
515-294-1091
Enrollment Limit: 
100
Requirements
Course Prerequisites: 
An S 270 or equivalent, or at least two undergraduate courses in biology, food science, microbiology or culinology.
Proctor Requirements: 
Students must make arrangements for a proctor for the exams.
Required Course Materials: 
None required. Materials provided by the instructor.
Tuition and fees
For more information about calculating tuition, visit Online and Distance Learning's Tuition page
College Delivery Fee: 
200.00