AS 3797.08

MEAT AND CHEESE PROCESSING: FARM-TO-FORK

Ohio State University-Newark Campus · UGRD · Fall 2026

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Catalog description

APPROACHES IN MEDITERRANEAN EUROPE Students experience cured meat and cheese production in Mediterranean Europe. This is the second 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; and Admission to the "Meat and Cheese Processing: Farm-to-Fork Approaches in Mediterranean Europe" education abroad program; and permission of the instructor.

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Class #ohio_newark_campus-AS379708Fall 2026UGRD3 credits

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Instructor: Staff

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