Meat Processing and Food Safety Option

Courses

FDSC 1133 — FUNDAMENTALS OF FOOD SCIENCE Food industry from producer to consumer and the current
MPFS 1123 — MEAT PROCESSING AND MERCHANDISING Boning and cutting of red meat carcasses at the retail
MPFS 1214 — INTRODUCTION TO MEAT TECHNOLOGY Study and practice in breaking down of animal carcasses
MPFS 2004 — MEAT INDUSTRY INTERNSHIP
MPFS 2122 — POULTRY PROCESSING TECHNOLOGY A study of consumption, composition, grades, and ante
MPFS 2134 — FOOD SAFETY AND SANITATION The basic characteristics of meat and meat products as they relate to
MPFS 2144 — ADVANCED LIVESTOCK PROCESSING/SAFETY ANALYSIS Advanced instruction in slaughtering
MPFS 2224 — Processed Sausage & Cured Meats