Issues in Meat and Food Sciences

Catalog description

Lecture, discus- sion and seminar on current technological, societal, economical and en- vironmental issues facing the meat and food science industries. Empha- sis on issues that will continue to impact food production and service management practices including Hazard Analysis and Critical Control Points (HACCP) and other government regulations. Course meets con- currently with Food Science 4350 but requires additional readings, pa - pers, discussions, and/or presentations for graduate students.