APSC-3214: Principles of Meat Science
Description: Muscle biology and biochemistry, fresh meat processing, meat merchandising, processed meats, food safety, meat cookery, and regulations.
Pathways: N/A
Course Hours: 3 credits
Sections Taught: 17
Average GPA: 3.19 (B+)
Strict A Rate (No A-) : 33.08%
Average Withdrawal Rate: 0.00%
| Hengjian Wang | 2015 | 58.9% | 33.3% | 7.2% | 0.0% | 0.6% | 0.0% | 3.47 | 11 |
| David E Gerrard | 2023 | 22.1% | 39.3% | 25.8% | 12.0% | 0.8% | 0.0% | 2.68 | 6 |