肉科学理学学士

肉类科学是一门研究领域，结合了科学（遗传学，营养，生理学，微生物学，生物化学，经济学和市场营销）和感官（味道，气味，视觉，触觉和声音）的基本原理。肉类科学结合了动物科学和食品科学来评估基因选择和营养方案的影响，并结合各种管理策略对动物组织（肌肉，脂肪和骨骼）的生长和发育进行评估。该领域进一步调查了事后将肌肉转化为肉类的过程，然后进行了进一步的加工和产品开发，以最终为消费者提供肌肉食品，这些食品可提供有益健康，营养丰富且理想的饮食体验。除了学习科学的基本原理外，该专业的学生还获得了对影响畜牧业经营和由此产生
Meat science is a field of study that combines the basic principles of science (genetics, nutrition, physiology, microbiology, biochemistry, economics and marketing) and senses (taste, smell, sight, touch and sound). Meat science combines animal science and food science in the evaluation of the impact of genetic selection and nutritional regimens coupled with various management strategies on the growth and development of animal tissues (muscle, adipose and bone). The field further investigates the postmortem conversion of muscle to meat followed by further processing and product development to ultimately provide consumers with muscle food products that deliver a wholesome, nutritious and desirable eating experience. In addition to learning the basic principles of science, students in the major also acquire a broad understanding of the factors that affect livestock operations and resulting fresh meat quality, as well as a basic understanding of processing plant operations (food safety and quality assurance) and marketing. Through their study in the meat science program, students will have the opportunity to combine the underlying fundamentals of animal husbandry and welfare, animal physiology, economics (including finance and business), and food processing and engineering with both domestic and international supply chains and marketing.