FDSC 2040 - PRINCIPLES OF MEAT ANIMAL EVALUATION

Institution:

Northern Wyoming Community College District

Subject:

Food Science

Description:

This course is designed to provide knowledge to students on how to evaluate livestock and carcasses for economically important factors. Learning to evaluate live animals and their carcasses aids in understanding the relationship between meat animal growth and development and selection and breeding characteristics on the value and quality of the finished product

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.sheridan.edu

Phone Number:

888-675-0505

Calendar System:

Semester

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