Subject: Food and Bioproduct Sciences
Credit units: 3
Offered: Term 1 only
Weekly hours: 3 Lecture hours and 3 Practicum/Lab hours
College: Agriculture and Bioresources
Department: Food and Bioproduct Sciences

Fundamentals of meat science, including meat quality, chemistry, conversion and processing of muscle to meat and product storage will be presented. An overview of technologies used for further processing and value - addition of meats will also be discussed.

Note: Offered in alternate years. Students with credit for FAMS 457 will not receive credit for FABS 457.

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