Meat Science - Certificate
The Department of Animal Science offers a certificate in Meat Science for students who wish to obtain specialization in this area. The certificate is designed to provide a knowledge base to those individuals who have an interest in pursuing a career that involves the meat industry. Students must complete a minimum of 18 credit hours by taking four required courses and selecting additional courses from the elective list to complete the minimum credit hour requirement.
| Code | Title | Semester Credit Hours |
|---|---|---|
| ANSC 307/NFSC 307 | Meats | 3 |
| ANSC 326/NFSC 326 | Food Bacteriology | 3 |
| ANSC 447 | Advanced Meat Science and Technology 1 | 4 |
| ANSC 457/NFSC 457 | Hazard Analysis and Critical Control Point System | 3 |
| Select 5 semester credit hours from the following: | 5 | |
| Meat Selection, Evaluation and Grading | ||
| Food Bacteriology Lab | ||
| Meat Merchandising 2 | ||
| Marketing and Grading of Livestock and Meats | ||
| Directed Studies | ||
| Total Semester Credit Hours | 18 | |
| 1 | Students who have taken ANSC 489, Special Topics in Advanced Meat Technology, will be credited with ANSC 447. |
| 2 | Students who have taken ANSC 489, Special Topics in Meat Merchandising, will be credited with ANSC 337. |