FSC 304 - Animal Derived Foods

Institution:

University of Kentucky

Subject:

Description:

Principles of red meat, poultry, fish and dairy processing; physical and chemical composition and nutritive values of meat, dairy and egg products; structure and identification of muscle; inspection, grading, formulation, processing and preservation methods; organoleptic properties and consumer acceptance of processed meat, dairy and egg products. Lecture, three hours; laboratory, four hours per week. Prereq: GEN 106 or GEN 107.

Credits:

5.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.uky.edu

Phone Number:

(859) 257-9000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.