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| ANSC 36000 - Muscle Food Production And Safety |
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Credit Hours: 3.00. Study the science, art, and economics of processed meats. Investigate methods to add value to meat and meat products, including hands-on processing, new product development, and industry tours. Study of meat-borne pathogens and methods of control. Science and practical aspects of food safety in meat production. Seven principles of HACCP will be investigated and each student will receive HACCP Certification from the International HACCP Alliance.
0.000 OR 3.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Laboratory, Lecture Offered By: College of Agriculture Department: Animal Sciences Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Explain the science, art, and economics of processed meat production. 2. Analyze the physical, chemical, and biochemical reactions involved in the manufacture of further processed meat products. 3. Understand the intrinsic factors of muscle composition (protein and lipid chemistry) and the relationship to the functionality of processed meat products. 4. Categorize the hazards associated with meat products and the procedures used to mitigate these hazards to develop a HACCP plan. 5. Apply meat science knowledge and problem solving to the process of new product development; concept development, formulation, evaluation, economic feasibility, and regulations. Prerequisites: Undergraduate level ANSC 25200 Minimum Grade of D- |
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