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College of Food, Agricultural, and Environmental Sciences

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  1. Professional Development in Meat Science

    https://ansci.osu.edu/courses/meatsci-3488

    MEATSCI 3488 Participation in structured co-curricular programs leading to professional development. Prereq: CPHR 2.0 or above, and permission of instructor. Repeatable to a maximum of 6 cr hrs. This course is graded S/U. Undergraduate 1.0 Summer 2022 Aut ...

  2. Individual Studies

    https://ansci.osu.edu/courses/meatsci-4193

    MEATSCI 4193 Special assignments and advanced research; problems assigned after consultation with the instructor in charge. Prereq: CPHR 2.5 or above, and permission of instructor. Repeatable to a maximum of 6 cr hrs or 6 completions. This course is grade ...

  3. Processed Meats

    https://ansci.osu.edu/courses/meatsci-4510

    MEATSCI 4510 Exploring fundamental changes in soft animal tissues resulting from comminution and application of non-meat ingredients and a variety of cooking methodologies to enhance palatability and value. Prereq or concur: 3110, AnimSci 3110, or FdScTe ...

  4. Research with Distinction

    https://ansci.osu.edu/courses/meatsci-4999

    MEATSCI 4999 Conducting and reporting research with distinction. Prereq: CPHR 3.0 overall, GPA 3.0 or above in major, and permission of project supervisor. Repeatable to a maximum of 6 cr hrs or 6 completions. This course is graded S/U. Undergraduate 0.0 ...

  5. Honors Research with Distinction

    https://ansci.osu.edu/courses/meatsci-4999h

    MEATSCI 4999H Conducting and reporting honors research with distinction. Prereq: Honors standing, FAES 1100H, CPHR 3.4 or above, major GPA 3.4 or above, and permission of honors project supervisor. Repeatable to a maximum of 6 cr hrs or 6 completions. Thi ...

  6. Advanced Meat Science

    https://ansci.osu.edu/courses/meatsci-5510

    MEATSCI 5510 Exploration of the antemortem and postmortem biochemical principles in skeletal muscle underlying protein functionality and resulting meat quality. Prereq: 3110 or AnimSci 3110. Not open to students with credit for AnimSci 605. Graduate Under ...

  7. Branded Meat Products

    https://ansci.osu.edu/courses/meatsci-5810

    MEATSCI 5810 Integration of multiple factors influencing value-added product development including: raw material quality and procurement, processing, packaging, distribution, and complexity of market development and current consumer trends in niche market ...

  8. Exploring Animal and Meat Sciences

    https://ansci.osu.edu/courses/meatsci-1100

    MEATSCI 1100 Basic understanding of animal and meat sciences and opportunities for undergraduate professional development. Cross-listed in AnimSci. Undergraduate 0.5 In Person Distance Learning Lecture Meat Science ...

  9. Group Studies

    https://ansci.osu.edu/courses/meatsci-4194

    MEATSCI 4194 Special topics area group studies finally proposed for a specific semester by an animal science faculty member. Prereq: Permission of instructor. Repeatable to a maximum of 6 cr hrs. This course is graded S/U. Undergraduate 1.0 Lyda G. Garcia ...

  10. Contemporary Animal Use Issues

    https://ansci.osu.edu/courses/animsci-4597

    ANIMSCI 4597 The historical, biological, ethical, nutritional and economic issues of using animals to meet human needs. Prereq: Jr or Sr standing. Not open to students with credit for 597. GE cross-disciplinary seminar course. Undergraduate 3.0 Autumn 202 ...

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