Semester Hours: 3
This course provides an overview of the scientific principles and practices in meat and dairy industries, with an emphasis on aspects relevant to food safety and quality. Students will gain knowledge on the structure and composition of meat and dairy products, the processes of production, preservation, and the regulatory framework ensuring the safety and quality of these foods. The course also covers current issues and technologies in the meat and dairy industries, including sustainability and public health concerns.

Pre-requisites: FSQ 210 - Principles of Food Science

Offered: Spring, even years.

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