Students eligible: Current University of Illinois undergraduate students
Semesters of course offerings: Spring, Fall
Program length: 9 credit hours
Format: In-person

The Meat Science certificate is for students who are majoring in Animal Science or Food Science and plan a career in the meat or food industry. There are numerous job opportunities in the field of meat science including careers in operations and management, research and development, and food safety and quality assurance.

Coursework

Students must complete 9 credit hours in courses related to meat to include:

Required course:

• ANSC 409: Meat Science, 3 credit hours, offered Spring

Elective course in meat production or evaluation (choose one):

• ANSC 215 A, Introduction to Meat Evaluation, 1 credit hour, offered Fall
• ANSC 301 Food Animal Production, Management, and Evaluation, 3 credit hours, offered Spring
• ANSC 309, Meat Production and Marketing, 2 credit hours, offered in odd-year Fall
• ANSC 310, Meat Selection and Grading, 3 credit hours, offered Fall
• ANSC 398, Experiential Learning, 1-2 credit hours, offered Fall, Spring, Summer; course enrollment must be approved by Dr. Dilger.

Elective course in meat, food, or microbiology (choose one):

• Any course listed above
• FSHN, 249, Food Service Sanitation, 1 credit hour, offered Spring
• FSHN, 302, Sensory Evaluation of Foods, 3 credit hours, offered Fall
• FSHN, 414, Food Chemistry, 3 credit hours, offered Fall
• FSHN, 471, Food & Industrial Microbiology, 3 credit hours, offered Spring
• FSHN, 472, Applied Food Microbiology, 3 credit hours, offered Spring