0 or 3 credits
Fall 2025 Lecture Laboratory Upper Division
Study the science, art, and economics of processed meats. Investigate methods to add value to meat and meat products, including hands-on processing, new product development, and industry tours. Study of meat-borne pathogens and methods of control. Science and practical aspects of food safety in meat production. Seven principles of HACCP will be investigated and each student will receive HACCP Certification from the International HACCP Alliance.
Learning Outcomes1Explain the science, art, and economics of processed meat production.
2Analyze the physical, chemical, and biochemical reactions involved in the manufacture of further processed meat products.
3Understand the intrinsic factors of muscle composition (protein and lipid chemistry) and the relationship to the functionality of processed meat products.
4Categorize the hazards associated with meat products and the procedures used to mitigate these hazards to develop a HACCP plan.
5Apply meat science knowledge and problem solving to the process of new product development; concept development, formulation, evaluation, economic feasibility, and regulations.
Prerequisites
made by Purdue students.