INTRODUCTION TO MEAT SCIENCE AND TECHNOLOGY

ANSCI/FOODSCI 305

Course Description

Application of biological, technological, and economical principles to muscle and related tissue utilized for food.

Prerequisties

(BIOLOGY/BOTANY/ZOOLOGY 152 or BIOLOGY/ZOOLOGY 101 and BIOLOGY/ZOOLOGY 102 ) and (CHEM 103 , CHEM 109 , or CHEM 115 ) or graduate/professional standing

Satisfies

ANSCI/FOODSCI 515

Credits

Offered

Spring

Grade Point Average

0.82% from Historical

Completion Rate

100%

3.63% from Historical

A Rate

10%

-56.08% from Historical

Class Size

-68.48% from Historical

Instructors (2025 Fall)

Sorted by ratings from Rate My Professors

Jim CLAUS

[email protected]

Rating

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