ANSC1511: Food Animal Products for Consumers

3 Credits

Introduction to the compositional variation, processing, selection, storage, cookery, palatability, nutritional value, and safety of red meat, poultry, fish, and dairy products. Meets CFANS interdisciplinary requirement.

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All Instructors

B+ Average (3.244)Most Common: A (31%)

This total also includes data from semesters with unknown instructors.

190 students
SWFDCBA

  • 5.07

    /6

    Recommend

  • 5.24

    /6

    Effort

  • 5.31

    /6

    Understanding

  • 5.10

    /6

    Interesting

  • 5.17

    /6

    Activities
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