Meat, Poultry and Fish Technology

Home >> Courses Catalogue >> Meat, Poultry and Fish Technology
Course Code: 
FST 7208
Course Credit Units: 
Semester 2
Undergraduate or Graduate Level: 
Graduate Level
Course Discipline: 
Course Description & Objectives: 

Post-harvest physiology, biochemistry and microbiology of meat, poultry and fish products.  Chemistry of animal flesh and poultry products. Techniques used in processing eggs, meat, poultry and fish.  Technologies used in the production of valuable products from animal products. Safety of animal products with emphasis on emerging pathogens.  Regulatory controls of meat, poultry and fish products trade.

File Attachments:
Microsoft Office document icon FST 7208 MEAT.doc42.5 KB samba porno porno gratis x