Courses Taught

ANS 120. Principles of Meat Science

(3) III. Bandman (Food Science and Technology), Lee. Lecture-3 hours. Prerequisite: Biological Sciences 103, or the equivalent. Anatomical, physiological, developmental, and biochemical aspects of muscle underlying the conversion of muscle to meat. Includes meat processing, preservation, microbiology, and public health issues associated with meat products. (Same course as Food Science and Technology 120 GE credit: SciEng.

ANS 120L. Meat Science Laboratory

(2) III. Lee, Bandman (Food Science and Technology). Discussion-1 hour laboratory-3 hours. Prerequisite: Biological Sciences 103, course 120 (may be taken concurrently). Laboratory exercises and student participation in transformation of live animal to carcass and meat, structural and biochemical changes related to meat quality, chemical and sensory evaluation of meat, and field trips to packing plant and processing plant. (Same course as Food Science and Technology 120L.)

ANS 145. Meat Processing and Marketing

(4) II. Lee. Lecture-3 hours: laboratory 3 hours. Prerequisite: course 143 or 144 or consent of instructor. Distribution, processing and marketing of meat and meat products. Meat and meat animal grading and pricing. Government regulations and social/consumer concerns. Future trends and impact on production management practices. Includes poultry.