Meat Science, UCRT
Requirements for Students Matriculating in or before Academic Year 2026-2027. Learn more about University Academic Regulation 3.1.
Total Hours: 18
| Code | Title | Hours |
|---|---|---|
| Required Courses | ||
| ANSI 2233 | The Meat We Eat | 3 |
| or ANSI 2253 | Meat Animal and Carcass Evaluation | |
| ANSI 3333 | Meat Science | 3 |
| FDSC 3123 | HACCP in the Food Industry | 3 |
| FDSC 4333 | Processed Meat | 3 |
| Guided Electives | ||
| Select 6 hours from the following: | 6 | |
| Fundamentals of Food Science | ||
| Plant Sanitation for Food Processing Operations | ||
| Food Safety Modernization Act | ||
| Advances in Meat Science | ||
| Food Safety Audit Schemes | ||
| Pre-Harvest Food Safety | ||
| Food Industry Internship | ||
| Total Hours | 18 | |
Academic Requirements:
- Student must maintain a grade-point-average of 2.0 over all courses applicable to this certificate.