AN S 460 3 Spring 2021 - Processed Meats

Spring 2021
3 credit hours
Enrollment Limit: 
40
Date: 
January 25, 2021 - May 7, 2021
Instructor: 
Joseph Sebranek, sebranek@iastate.edu, 515-294-1091
Course Description: 
Physical, chemical and biological properties of meat important to processed meat product characteristics. Ingredients, technology and equipment used for cured meats, loaf products and fresh, cooked, dry and semi-dry sausage products.
Dual/Cross Listed: 
AN S 560 3 Spring 2021 - Processed Meats
Computer Requirements: 

www.agonline.iastate.edu/resources/computer-requirements

Course Prerequisites: 
AN S 270
Proctor Requirements: 
Students must make arrangements for a proctor for the exams

Tuition and Fees

For more information about calculating tuition, visit Online and Distance Learning's Tuition page.