• FDSC 3062: Carcass Fabrication

  2.00 Credits

  University of Wyoming

  
  Principles of carcass fabrication; Institutional Meat Purchase Specifications and North American Meat Processors nomenclature and fabrication procedures. Prerequisite: 4 credits of biological sciences.
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• FDSC 3063: Meat Processing

  2.00 Credits

  University of Wyoming

  
  Principles of applicable meat protein chemistry, heat transfer and other processing parameters applicable to production of sausage, cured meat, and other processed products. A variety of processed meat products will be manufactured in lab. Prerequisite: FDSC 3060 or concurrent registration.
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• FDSC 3545: Intr to Meat Judging

  3.00 Credits

  University of Wyoming

  
  USDA grading standards, value pricing, yield and quality attributes of meat are used to evaluate products. Improve communication skills and terminology through oral and written reasons. Requires field trips. Prerequisite: FDSC 2040
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• FDSC 3550: Advanced Meat Judging

  1.00 - 2.00 Credits

  University of Wyoming

  
  Students representing the university in national and regional contests are selected from this course. Requires field trips. Prerequisites: FDSC 3545
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• FDSC 3720: Applied Food Chemistry

  3.00 Credits

  University of Wyoming

  
  Study of chemistry and composition of nutrients in raw and processed foods. Prerequisite: CHEM 2300 or ANSC 2010. (Normally offered spring semester)
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• FDSC 4060: Processed Meats

  3.00 Credits

  University of Wyoming

  
  Processes and ingredients used in preservation and manufacturing of muscle foods. Includes discussions on raw ingredients, formulations, curing, cooking/chilling, equipment, forming, fermentation, and drying. Dual listed with FDSC 5060. Prerequisites: CHEM 1000 and BIOL 1000 or equivalents and FDSC 3060 or consent of instructor. (Normally offered fall semester of odd-numbered years)
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• FDSC 4090: Food Microbiology

  3.00 Credits

  University of Wyoming

  
  Discusses microorganisms and theory of their growth and survival in relation to spoilage and preservation of foods and health hazards in foods. Dual listed with FDSC 5090; cross listed with MICR 4090. Prerequisite: MOLB 2210.
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• FDSC 4100: Food Microbio Lab

  1.00 Credits

  University of Wyoming

  
  Lab techniques used in food microbiology. Dual listed with FDSC 5100; cross listed with MICR 4100. Prerequisite: FDSC 4090 or 5090, taken concurrently.
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• FDSC 4720: Food Chemistry

  3.00 Credits

  University of Wyoming

  
  Studies chemical composition of foods and food products. Emphasizes processing and storage. Dual listed with FDSC 5720. Prerequisite: CHEM 2300.
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• FDSC 4760: Meat Science

  3.00 Credits

  University of Wyoming

  
  Properties of muscle tissue which relate to muscle function, conversion of muscle to meat and functional characteristics of meat. Prerequisite: FDSC 2040, 2060.
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