COMMERCIAL MEAT PROCESSING

ANSCI/FOODSCI 515

Course Description

Principles and procedures in the commercial manufacture of processed meat products; sausage manufacturing, curing, smoking, freezing and packaging.

Prerequisties

ANSCI/FOODSCI 305 , FOODSCI 410 , or graduate/professional standing

Satisfies

This course does not satisfy any prerequisites.

Credits

Not Reported

Offered

Not Reported

Grade Point Average

Not Reported

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Completion Rate

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A Rate

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Class Size

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-100% from Historical

Instructors (2025 Fall)

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