Nov 26, 2024

2010-2011 Undergraduate Catalog

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2010-2011 Undergraduate Catalog [ARCHIVED CATALOG]

Meat Science Certificate

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The second largest industry in Kansas is the Meat Processing Industry, and Kansas ranks second in the nation in meat processing. This certification program will allow the Animal Sciences and Industry department to better identify, advise, and prepare students for the numerous and various kinds of jobs in the Meat Processing Industry. To learn more visit the website.

Requirements

Required Courses (20 credit hours)

ASI 350 - Meat Science Credits: (3)
FDSCI 690 - Principles of HACCP Credits: (2)

Select from the following (8-15 credit hours)

ASI 315 - Livestock and Meat Evaluation Credits: (3)
ASI 361 - Meat Animal Processing Credits: (2)
ASI 370 - Principles of Meat Evaluation Credits: (2)
ASI 495 - Advanced Meat Evaluation Credits: (2)
ASI 610 - Processed Meat Operations Credits: (2)
ASI 661 - Animal Sciences and Industry Problems Credits: (Variable)
ASI 671 - Meat Selection and Utilization Credits: (2)
ASI 776 - Meat Industry Technology Credits: (3)
FDSCI 307 - Applied Microbiology for Meat and Poultry Processors Credits: (3)

Select from the following (0 to 7 credit hours)

ASI 303 - History and Attitudes of Animal Use Credits: (3)
ASI 310 - Poultry and Poultry Product Evaluation Credits: (2)
ASI 599 - Animal Science Internship Credits: (1-6)
ASI 640 - Poultry Products Technology Credits: (3)
ASI 661 - Animal Sciences and Industry Problems Credits: (Variable)
FDSCI 302 - Introduction to Food Science Credits: (3)
FDSCI 305 - Fundamentals of Food Processing Credits: (3)
FDSCI 607 - Food Microbiology Credits: (4)
FDSCI 695 - Quality Assurance of Food Products Credits: (3)
FDSCI 740 - Research and Development of Food Products Credits: (4)

Select one of the following (3 credit hours)

ASI 318 - Fundamentals of Nutrition Credits: (3)
or
HN 132 - Basic Nutrition Credits: (3)