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Animal Science Graduate Certificate

Graduate Certificate Course Information

Meat Science

University:
University of Georgia University of Georgia logo
Course Number:
ADSC/FDST 6891e
Credit Hours:
3 credit hours - $590 per credit
Start/End Dates:
January 10, 2022 - May 13, 2022

Overview

Course Description

Theories and methods used in meat science in determination of tissue growth; compositional techniques; muscle protein and lipid organization, structure, and function; biochemical conversion of muscle to meat, and its impact on meat quality and palatability in meat animals.

Contacts

Instructor

Alexander Stelzleni
Office: 706-583-0398
astelz@uga.edu

Campus Coordinator

For course access questions, contact the teaching university’s campus coordinator. For enrollment questions, contact your home university campus coordinator.

Directory
Disability Support Services

To request accommodations for this course, contact the disability support office at your home university. You must register each semester and for each course. Read more about the IDEA process for requesting accommodations.

Learn More

Textbooks

Principles of Meat Science (optional)
Aberle, Forrest, Gerrard, and Mills
Edition: 5th
ISBN: 978-1-7924-4006-9

Course Access

 
Once students are enrolled in a UGA course, an instructional designer will email instructions for accessing the course in eLC (E-Learning Commons).

Exam Proctor

This course requires an exam proctor. Consult the campus coordinator at the teaching university for proctor guidelines.

Synchronous Components

This course does not include synchronous components.

Meet Our Faculty

Click on the faculty name to get their contact information. To learn about this program at each institution, click on the university name.

University Contact

Click on the campus coordinator name to get their contact information. Click on the university name to learn more about how IDEA works at that campus.