AVS 328/328A - Seafood and Poultry Processing Technology (3/1)

Introduction to the processing, marketing and utilization of fresh and value-added seafood and poultry products for the supermarket and food service industries. Examination of classification and standards to identify, marketing channels and forms, grading systems, factors affecting quality, food safety and public health considerations, and processing methods for the respective product types.

Concurrent: Concurrent enrollment required.
Component(s): 3 lectures, 1 two-activity.