Meat and Food Science Courses
There are a variety of courses offered in the Department of Agriculture with meat and food science emphasis. Please find listed below the courses along with semester offered, course descriptions and faculty contact information.
Undergraduate Courses |
||
(Course Syllabus Link) |
(Blackboard Link) |
|
| Live Animal Carcass Evaluation | ASCI 2241 | A study of the evaluation methods relating live animal traits to carcass traits of meat animals |
| Livestock and Meat Selection | ASCI 3241 | A study of the factors involved in the visual evaluation of sheep, goats, beef cattle, swine and their corresponding meat products |
| Advanced Livestock and Meat Selection | ASCI 4242 | Advanced meat and livestock selection and judging |
| Meats | FSCI 4446 | Introduction and survey of the meat industry; live animal carcass comparisons; harvest techniques, processing, storage, preservation, food safety and identification of meats |
| Processed Meats | FSCI 4447 | General ingredient functionality, food safety, production, product coating, cookery, labeling and formulation will be examined in this course. |
| Food Science | FSCI 1329 | Introduction to fundamental knowledge of the food industry; food safety, sanitation, processing, classification and quality |
| Food Safety and Sanitation | FSCI 3344 | Principles of sanitation in food processing and food service. A study of the physical, chemical and microbiological importance of food spoilage, food preservation and the methods for control of microbiological growth. The national food service exam will be given at the end of the course. |
| Issues in Food Science | FSCI 4350 | Evaluation of current isssues surrounding the meat and food science industries, Hazard Analysis and Critical Control Points training and product quality testing |
| Food Microbiology | FSCI 4345 | The study of microorganisms important in food production, spoilage, preservation and illness. Nutrient needs, growth characteristics, beneficial products, testing methods and illnesses caused by microorganisms will be investigated |
| Food Science Research | FSCI 4391 | |
Graduate Courses |
||
(Course Syllabus Link) |
(Blackboard Link) |
|
| Advanced Meats | FSCI 5446 | Course meets concurrently with FSCI 4446 and evaluates all areas of the meat industry in depth and requires outside readings, papers and discussions |
| Advanced Food Microbiology | FSCI 5345 | Course meets concurrently with FSCI 4345 and requires outside readings, papers and discussions |
| Advanced Issues in Food Science | FSCI 5350 | Course meets concurrently with FSCI 4350 and requires outside readings, papers and discussions |
| Advanced Meats | ASCI 6346 | Several key advanced concepts to the development, growth, maturation, metabolism and utilization of muscle are evaluated. Additionally, the functional biochemistry and biological role of muscle is discussed. The properties of muscle related to muscle foods are thoroughly investigated. |
Undergraduate
Graduate Courses |
||
| Advanced Meats | FSCI 5446 | Course meets concurrently with FSCI 4446 and evaluates all areas of the meat industry in depth and requires outside readings, papers and discussions |
| Advanced Food Microbiology | FSCI 5345 | Course meets concurrently with FSCI 4345 and requires outside readings, papers and discussions |
