FDSC 1560 - Sausage Manufacturing

Sausage Manufacturing is a course that studies a culinary art as well as the science and modern technology utilized in this portion of the meat industry. The course will introduce students to a vast and comprehensive subject of value-added products that are quick and easy for today’s consumers, relatively safe, and comprise a large part of modern lifestyles. Students will be involved in the art and practice of sausage making in the meat science lab using contemporary equipment and sound basic scientific principles.

Co-requisites:
FDSC 2060 - Fresh Meat Processing or instructor consent

Credits: 3

Lecture/Lab Hours: 4.5 lecture/lab hrs/week