Students become familiar with foods and food industry. Safety of Our Food. For students interested in knowing what makes a food, the most basic necessity of life, safe or unsafe. This will be explored through discussions on factors that make a food safe or unsafe, risk-benefit concepts, the real safety issues and the role of regulatory agencies and consumers to ensure safety of food. When possible, outside experts will be invited to give their views during which students will be encouraged to discuss the issues.
Laboratory is required.
Course credit cannot be applied toward degree requirements in food science. Live animal and carcass evaluation of beef, sheep and swine. Slaughter, meat inspection and anatomy are discussed. Fabrication of carcasses into cuts, associated processing techniques, selection, preparation and utilization of meat. Discusses producer, packer, processor and retailer food service concerns and opportunities.