ANATOMY 2400.08

EUROPEAN MEAT AND CHEESE PROCESSING

Ohio State University-Marion Campus · UGRD · Fall 2026

1 section

Catalog description

Introduces students to cured meat and cheese production in Europe. This is the first course in a two-course education abroad series (ANIMSCI 2400.08 [1 cr hr] & ANIMSCI 3797.08 series [3 cr hr]). Prereq: 3110 or FdScTe 2400; Admission to the "Meat and Cheese Processing: Farm-to- Fork Approaches in Mediterranean Europe" education abroad program; and permission of instructor.

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Class #ohio_marion_campus-ANATOMY240008Fall 2026UGRD1 credits

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Instructor: Staff

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