Advanced Meat Science (FDSC 842.3)

Recent/Current Offerings

Syllabus / Public content Section Term Instructor
FDSC 842 01 September 2016 Phyllis Shand (primary instructor)

Description

Molecular and cellular properties of meat responsible for the functional and palatability properties of meat and processed meat products will be presented. The emphasis will be placed on molecular events occurring during the conversion of muscle to meat, industry issues and the current scientific literature.

Prerequisite(s)

Permission of the instructor.

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