Food Science Option
Courses
- ANSI 2253 — MEAT ANIMAL AND CARCASS EVALUATION Evaluation of livestock prior to slaughter for factors
- BIOL 2155 — Microbiology*
- FDSC 1133 — FUNDAMENTALS OF FOOD SCIENCE Food industry from producer to consumer and the current
- MPFS 2134 — FOOD SAFETY AND SANITATION The basic characteristics of meat and meat products as they relate to