Meat Science and Processing Minor

Offered at: San Luis Obispo Campus

The minor incorporates knowledge of general food science, basic meat science and the principles and practices of adding value to raw materials through livestock harvesting, carcass fabrication and the manufacture of further processed meat and poultry products. Opportunities for business and management training are available. The minor meets the requirements needed to become eligible for jobs with the government or commercial meat processing firms and other businesses associated with the production of food products containing meat or poultry. In addition to the required courses, selected courses address basic principles of microbiology, food science, food sanitation and safety, food chemistry and process control procedures, and other optional courses are offered in agribusiness. Not open to those majoring in Animal Science. 

Program Learning Objectives

1. Utilize conceptual knowledge in muscle biology and meat science to develop processed meats.
2. Implement processing technologies in the meat industry.
3. Demonstrate a leadership role in ensuring meat safety and wholesome manufacturing.
4. Model effective communication skills in the meat science and processing industry.

Minor Requirements and Curriculum

• At least half of the units must be from upper-division courses (3000-4000 level).
• At least half of the units must be taken at Cal Poly (in residence).
• No more than one-third of the units will be taken with credit-no credit grading (CR/NC), not counting courses with mandatory CR/NC. Departments may further limit CR/NC grading if desired.
• A minimum 2.0 GPA is required in all units counted for completion of the minor.