POSC 406

Poultry Further Processing

Texas A&M University · UGRD · Fall 2026

1 section

Catalog description

Credits 4. 3 Lecture Hours. 2 Lab Hours. Science and practice of value-added products; physical, chemical, microbiological and functional characteristics of value-added poultry products as they affect consumer acceptance, efficiency of production and regulatory approval. Prerequisites: CHEM 222 ; DASC 326 or FSTC 326/ANSC 326 ; POSC 309 ; POSC 405 ; junior or senior classification or approval of instructor.

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Class #texas_am-7028Fall 2026UGRD

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