MEAT 352 - Butcher Chef: Advanced Techniques 1

Description
This comprehensive course explores methods in protein modification and enhancement for improved quality and sustainability. Students delve into various techniques used in the food industry to add value to protein ingredients through physical modifications. The course covers fundamental concepts of protein structure-function relationships and how these properties can be manipulated to enhance nutritional value, functionality, and operational benefits.

3 Credits

Time Guidelines
The standard instructional time for this course is 60 hours.