Meat Science Minor

Location(s): Brookings Main Campus

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Student working with meat in a lab.

Program Coordinator/Contact

Judson “Kyle” Grubbs, Associate Professor
Department of Animal Science
Animal Science Complex 118
605-688-5451

Program Information

The Meat Science minor is designed for students seeking careers associated with the meat and food industry including research and product development, quality assurance, food safety, fresh meat processing, meat product manufacturing, and government service. Students learn product characteristics, product development, production, food safety, and marketing of fresh and processed meats. Completion provides excellent preparation for a career in the meat and food industry, and also provides an excellent background for graduate study in either meat or food science.

Requirements for Meat Science Minor: 18 Credits

AS 241 - Introduction to Meat Science Credits: 2
AS 241L - Introduction to Meat Science Lab Credits: 1
AS 441 - Advanced Meat Science Credits: 3
or AS 450 - Meat Product Safety and HACCP Credits: 3
AS 445 - Value-Added Meat Products Credits: 2
AS 445L - Value-Added Meat Products Lab Credits: 1
AS 491 - Independent Study (COM) Credits: 1-3 (1-3 credits required)
or AS 494 - Internship (COM) Credits: 1-12 (1-3 credits required)
or AS 498 - Research (COM) Credits: 1-3 (1-3 credits required)

Electives

Select from the following. Credits: 6-8