Food Science Courses (FdSc)

210. ( AGRI 1329 ) Principles of Food Science . Three semester hours.
Basic principles of food preservation in relation to processing techniques and quality control procedures. Processing effects on aesthetic and nutritional food quality of plant and animal products will be explored. Occasional field trips to food processing companies will be required.

318. Meat Technology. Three semester hours (2 lecture, 3 lab).
Theory and practice of slaughtering, processing, curing, and storing meat from
domestic animals. Wholesale and retail cuts.
Prerequisite: AnS 118.

489. Independent Study. One to four semester hours.
Individualized instruction/research at an advanced level in a specialized content
area under the direction of a faculty member. May be repeated when the topic varies.
Prequisite: Consent of department head.

497. Special Topics . One to four semester hours.
Organized class. may be repeated when topics vary.

Note: For description of graduate courses see Graduate Catalog.