Master of Science in Agricultural, Food and Nutritional Science (Course-based) - Meat Quality

The specialization in Meat Quality is structured to deliver competencies required for positions in the meat industry. Courses are related to meat science, assessment, detection and mitigation of risks pertaining to meat safety, methods to determine eating quality through selection and improvement of raw materials, processing and packaging, communication skills, and animal production. The requirements for the specialization in Meat Quality be completed in one calendar year.