FScN 5511 Meat, Poultry, and Seafood Protein Processing
(2 cr. Prereq- 1102, Chem 2302)
When Offered:
See the class schedule for course times and locations. Check with the department for further information on courses.
Instructor:
Course Description:
Industrial processing of meat, poultry, and seafood products with emphasis on protein systems: comminuted products, nutraceutical prusicts, thermal processing optimization, parteurization, least cost analysis, and color stability.
