MEAT AND CHEESE PROCESSING: FARM-TO-FORK APPROACHES IN MEDITERRANEAN EUROPE

3 units · Undergraduate

Students experience cured meat and cheese production in Mediterranean Europe. This is the second 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; and Admission to the "Meat and Cheese Processing: Farm-to-Fork Approaches in Mediterranean Europe" education abroad program; and permission of the instructor.