3 credits
Fall 2026 Lecture Upper Division
The overall goal of the course is to provide students with an advanced understanding of meat science and technology. In order to complete this goal, students will participate in activities including classroom lecture, group discussion, critical reading of literature, written assignments and exams, and/or student projects.
Learning Outcomes1Demonstrate the conceptual framework of meat science and technology by understanding the biology, biochemistry and chemistry postmortem muscle.
2Synthesize knowledge of the biology, biochemistry and chemistry of muscle (meat) and how it functions to influence meat quality attributes.
3Classify intrinisc/extrinsic factors affecting meat quality characteristics.
4Describe strategic factors to solve meat quality related issues or systems that can be applied to improve meat quality attributes.
5Analyze the composition and chemistry of meat and muscle protein and its functional health benefits to the human consumption.
6Describe current research in the field of meat science and technology.
7Demonstrate learned and researched informatin with peers, both in writing and as a presentation.
8Develop skills to read and evaluate research papers, orally present current research and participate in discussion of the result.
Prerequisites
Restrictions
made by Purdue students.