EUROPEAN MEAT AND CHEESE PROCESSING

1 units · Undergraduate

Introduces students to cured meat and cheese production in Europe. This is the first course in a two-course education abroad series (ANIMSCI 2400.08 [1 cr hr] & ANIMSCI 3797.08 series [3 cr hr]). Prereq: 3110 or FdScTe 2400; Admission to the "Meat and Cheese Processing: Farm-to-Fork Approaches in Mediterranean Europe" education abroad program; and permission of instructor.