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Course Organizer Lynn Knipe Processed Meats Extension Specialist Department of Food Science & Technology Department of Animal Sciences Ohio State University (614)2924877, Fax (614)2920218 Knipe.1@osu.edu
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Courses in meat science cover the study of meat production, processing, safety, quality, and technology related to meat products.
Individuals or organizations involved in meat production and processing may be required to file courses in meat science, particularly those seeking certification or compliance with food safety regulations.
To fill out courses in meat science, participants typically need to complete an application form detailing their contact information, educational background, and any prior meat science training. They may also need to submit supporting documents.
The purpose of courses in meat science is to educate individuals on best practices in meat production, enhance food safety, improve meat quality, and keep up with industry standards and technologies.
Information that must be reported typically includes the participant's name, contact information, course modules completed, assessment scores, and any relevant certifications or licenses.
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