The Department of Animal and Poultry Sciences is offering a Wintermester course in animal processing. Though the course is being offered to undergraduates, it is open to the public, and has some in-service opportunities.
This course is designed to provide individuals with a hands-on learning experience in animal harvesting, processing, and food safety. It consists of a one week on-line HACCP education in food safety that will result in HACCP certification. The following two weeks will consist of an intensive on-campus learning session in the meat science center. This is an outstanding opportunity to get some useful, applied knowledge in meat processing and if appropriate, three credits toward graduation requirements. If you have any additional questions, or wish to secure space in the class, please contact Jordan Wicks.