The Meat Science minor provides students with an overview of meat industry practices, from processing techniques to food safety. Students learn to analyze industry challenges while considering ethical implications, and develop skills to effectively communicate and propose solutions in the field.
WHAT YOU'LL LEARN
- Food Safety
- Marketing of fresh and processed meats
- Product Characteristics
- Product Development
- Production
POTENTIAL CAREERS
- Meat Processing Operations
- Food Safety and Quality Assurance
- Pet Food Manufacturing
- Meat Product Development
- Product Sales and Marketing
What Courses Will You Take?
The Meat Science minor is be open to any undergraduate currently enrolled at UNL. Students will work with their academic advisor to declare the Meat Science minor. Students must complete 18 credits from the approved course listing with a minimum of 6 credits being at the 300-level or above.
* NOTE: Some courses may have prerequisites not included in the minor. Students will need to work with their advisor to make an advanced
plan or work with the instructor to determine if they are prepared to take the course.
Course Examples:
Animal and Carcass Evaluation (ASCI 200), Principles of Animal Products for Today's Society (ASCI 210), Fresh Meats (ASCI 310), Processed Meats (ASCI 410).
Beyond the Classroom
Meat Science Club
The purpose of this organization is to provide an outlet for further involvement and education in the field of meat science. In Meat Science Club you can learn about meat, process meat, eat meat! Between hands-on activities and trips to industry partners, club members get to experience the depth of career options that that food and animal sciences have to offer.
Meat Judging Team
Intercollegiate Meat Judging team members learn to evaluate quality and lean meat yield of beef, pork, and lamb carcasses and wholesale cuts and develop essential life skills that can be used throughout their lives. Judging builds communication and critical thinking skills by learning to make and defend logic-based decisions through written reasons.
Loeffel Meat Laboratory & Shoppe
The Loeffel Meat Laboratory isn't your typical "laboratory." It is a USDA-inspected facility designed for both undergraduate and graduate teaching, research and extension meat science programs. Livestock are harvested and processed on-site for sale in the Loeffel Meat Shoppe with assistance from Nebraska students in the department. Retail sales from the meat shoppe help offset costs associated with the academic programs in animal science.
