Course overview

quality, safety, healthfulness and sustainability of muscle foods

What you will learn

Course details

Who is the course for?

WEEK 1 3 hours to complete Week 1 This week we'll get a basic overview of the US meat industry, and see how it compares to the European system. WEEK 2 1 hour to complete Week 2 This week, we'll learn about humane animal slaughter, and about converting muscle to meat. WEEK 3 2 hours to complete Week 3 This week we'll learn about meat inspection, slaughter inspection, and food safety. WEEK 4 2 hours to complete Week 4 This week we'll learn about meat quality, fabrication, and packaging.
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