Nov 21, 2024

2021-2022 Undergraduate Catalog

HELP

2021-2022 Undergraduate Catalog [ARCHIVED CATALOG]

Meat Science Certificate

Print Degree Planner (opens a new window) |

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 and HARPC Credits: 3

Select from the following (6-14 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 658 - Animal Growth and Development Credits: 3
ASI 662 - Special Topics in Animal Science Credits: 0-6
(must be meats-related)
ASI 777 - Fresh Meat Technology Credits: 3

Select from the following (0 to 6 credit hours)

ASI 310 - Poultry and Poultry Product Evaluation Credits: 2
ASI 318 - Fundamentals of Nutrition Credits: 3
or
FNDH 132 - Basic Nutrition Credits: 3
* ASI 561 - Undergraduate Research in Animal Sciences & Industry Credits: 0-3
ASI 595 - Contemporary Issues in Animal Science and Agriculture Credits: 3
* ASI 599 - Animal Science Internship Credits: 1-6
ASI 640 - Poultry Products Technology Credits: 3
* ASI 660 - International Study Experience in Animal Science Credits: 0-6
* ASI 661 - Animal Sciences and Industry Problems Credits: 0-18
FDSCI 302 - Introduction to Food Science Credits: 3
FDSCI 305 - Fundamentals of Food Processing Credits: 3
* FDSCI 530 - Undergraduate Research in Food Science & Industry Credits: 0-3
FDSCI 600 - Food Microbiology Credits: 2
FDSCI 601 - Food Microbiology Lab Credits: 2
FDSCI 603 - Food Science Internship Credits: 1-6
FDSCI 630 - Food Science Problems Credits: 0-18
FDSCI 695 - Quality Assurance of Food Products Credits: 3
FDSCI 740 - Research and Development of Food Products Credits: 4
*Experiential learning course - no more than 3 credit hours from these courses may be used.