MEAT SCIENCE
AND PROCESSING MINOR – 2005-07
Catalog
Animal Science Department
Agriculture Bldg. (10), Room 141
(805) 756-2419
The
Meat Science and Processing minor incorporates knowledge of general food
science, basic meat science and the principles and practices of adding value to
raw materials through livestock harvesting, carcass fabrication and the
manufacture of further processed meat and poultry products. Opportunities for
business and management training are available. The minor meets the
requirements needed to become eligible for jobs with the government or
commercial meat processing firms and other businesses associated with the
production of food products containing meat or poultry. In addition to the
required courses, selected courses address basic principles of microbiology,
food science, food sanitation and safety, food chemistry and process control
procedures, and other optional courses are offered in agribusiness.
Prerequisite. One quarter of chemistry.
|
Required
courses |
|
|
ASCI 211 Meat Science |
4 |
|
ASCI 384 Processed Meat
Products or PM 320 Poultry Products |
4 |
|
ASCI 415 HACCP for
Meat/Poultry |
3 |
|
MCRO 221 Microbiology |
4 |
|
Selected
courses |
12-15 |
|
ASCI 112/231, 226,
290/490, 339, 450, 476; |
|
|
|
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