POSC 43104 — Egg and Meat Technology
Study of the science and practice of processing poultry meat and egg products; examination of the physical, chemical, functional and microbiological characteristics of value added poultry products; factors affecting consumer acceptance and marketing of poultry products and the efficiency of production. Corequisite: Lab component. Prerequisite: ( CHEM 14203 and CHEM 14201 ) or ( CHEM 12103 and CHEM 12101 ) and BIOL 10103 and BIOL 10101 . (Typically offered: Fall)
Prerequisites: CHEM 14203, CHEM 14201, CHEM 12103, CHEM 12101, BIOL 10103, BIOL 10101