Course Descriptions

The Course Descriptions catalog describes all undergraduate and graduate courses offered by Michigan State University. The searches below only return course versions Fall 2000 and forward. Please refer to the Archived Course Descriptions for versions prior to Fall 2000.

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Course Descriptions: Search Results

FSC 433  Food Processing: Muscle Foods

Semester:
Fall of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 2   Lab Hours: 3
Prerequisite:
FSC 211 or ANS 210
Restrictions:
Not open to freshmen or sophomores.
Description:
Manufacturing practices and principles of fresh, frozen, and cured meats and fish. Processed products from muscle foods. Egg characteristics. Product formulation and quality control.
Semester Alias:
FSC 333
Effective Dates:
US08 - US09


FSC 433  Food Processing: Muscle Foods

Semester:
Fall of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 2   Lab Hours: 3
Prerequisite:
FSC 211 or ANS 210
Restrictions:
Not open to freshmen or sophomores.
Description:
Manufacturing practices and principles of fresh, frozen, and cured meats and fish. Processed products from muscle foods. Egg characteristics. Product formulation and quality control.
Semester Alias:
FSC 333
Effective Dates:
FS09 - SS13


FSC 433  Food Processing: Muscle Foods

Semester:
Fall of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 2   Lab Hours: 3
Prerequisite:
FSC 211 or ANS 201
Restrictions:
Not open to freshmen or sophomores.
Description:
Manufacturing practices and principles of fresh, frozen, and cured meats and fish. Processed products from muscle foods. Product formulation and quality control.
Semester Alias:
FSC 333
Effective Dates:
US13 - US14


FSC 433  Food Processing: Muscle Foods

Semester:
Fall of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 2   Lab Hours: 3
Prerequisite:
FSC 211 or ANS 201
Restrictions:
Not open to freshmen or sophomores.
Description:
Manufacturing practices and principles of fresh, frozen, and cured meats and fish. Processed products from muscle foods. Product formulation and quality control.
Semester Alias:
FSC 333
Effective Dates:
FS14 - US17


FSC 433  Food Processing: Muscle Foods

Semester:
Spring of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 2   Lab Hours: 3
Prerequisite:
FSC 325
Restrictions:
Not open to freshmen or sophomores.
Description:
Manufacturing practices and principles of fresh, frozen, and cured meats and fish. Processed products from muscle foods. Product formulation and quality control.
Semester Alias:
FSC 333
Effective Dates:
FS17 - US18


FSC 433  Food Processing: Muscle Foods

Semester:
Spring of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 2   Lab Hours: 3
Prerequisite:
(FSC 211) and (FSC 325 or BE 350)
Restrictions:
Not open to freshmen or sophomores.
Description:
Manufacturing practices and principles of fresh, frozen, and cured meats and fish. Processed products from muscle foods. Product formulation and quality control.
Semester Alias:
FSC 333
Effective Dates:
FS18 - Open