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| ANSCI 52 |
| Meat Science |
| Description: | This course is an introduction to the meat industry with a special emphasis on meat products and value added meat processing techniques. It includes concepts of food safety and sanitation, grading and inspection along with preservation and marketing strategies to meet current consumer demands. |
| Recommended Preparation: | Eligibility for ENGL 100 or ESL 100 or equivalent |
| Transferability: | CSU |
| Repeatability: | Two Repeats if Grade was D, F, NC, or NP |
| Grading Type: | Grade or P/NP |
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