Animal Products Technology

Course Description

Composition, safety, palatability, preservation, and processing of foods from animals, impact of animal production and handling practices on product properties. FDSC 207 / ANSC 207 Animal Products Technology (2) This course is intended to give students knowledge and understanding of production and processing of foods derived from animals (meat, milk, and eggs). Upon completion of this course students will be able to describe and explain the physical and biochemical characteristics of muscle foods, milk, and eggs. Students will be able to describe and compare harvesting, processing, and preservation procedures used in preparation of animal products for human consumption. Students will be prepared to predict the impact of variations in animal production, handling, harvesting, and product processing on meat, milk, and egg product characteristics. This is one of a group of courses dealing with foods from animals. Related courses offered in Animal Science covers animal growth and development and evaluation of animals and meat products. Related courses in Food Science cover food microbiology, food chemistry, and meat and dairy processing technology. The content of this course is intended to emphasize the connection between animal production and the resulting food products. FDSC 207 / ANSC 207 is intended to be of general interest to people who produce or eat animal products and thus is an integral part of the Animal Sciences major. This course will also be useful for strengthening meat industry knowledge for students in Food Science. FDSC 207 / ANSC 207 will be offered one semester per year. Student performance will be evaluated through written exams, quizzes, and written reports.

Code

FDSC 207

Credits

2

Subject

FDSC