Overview
Description
This course offers a unique opportunity to explore, in depth, meat industry operations, quality systems, and management tools.
Requirements
Prerequisites
AGSC 100
Recommended Preparation
BIOL 251MICR 276VM 328
Original catalog text
Prerequisites
Prerequisite(s): AGSC 100.
Recommended Preparation
Recommended Preparation: BIOL 251; MICR 276; VM 328.
Units
Lecture3
Catalog Details
Offering
Offered: Every Spring
Terms
spring
Attributes
Standard
Learning Outcomes
- interpret and describe the history of meat production around the globe.
- describe the global aspects of meat production from animal rearing to the retail sales of meat products.
- apply federal and international regulatory guidelines to address best practices in meat processing.
- examine global sustainable challenges that affect meat production and international trade.
- serve as a communication channel between private companies and the USDA.
- identify factors in domestic meat processing that deviate from standard operating procedures and propose measures to correct the problem.
- use consumer sentiment to evaluate the market feasibility of new fresh meat products.