Laboratory and field exercises on food packaging operations and packaging materials. Methods to evaluate the physical and chemical properties of packaging materials are emphasized. Laboratory demonstrating the basics of breeding, feeding, and management of dairy cattle, quality control of milk, and processing of milk and dairy products. Classification, grading, and selection of beef, lamb, and pork carcasses and wholesale cuts and factors influencing quality and value are studied. Grading of poultry products according to USDA grade standards is also studied.
Students are eligible to compete in intercollegiate poultry judging contests.
May be repeated for a maximum of four credits. AVS 108 and 202. Practical work in slaughtering of animals and in the cutting, curing, and freezing of meats. Emphasis is on the identification of wholesale and retail cuts. Alternate years .