The Meat We Eat is a course designed to create a more informed consumer about the quality, safety, healthfulness and sustainability of muscle foods and address current issues in animal agriculture in developed and developing countries.
- Week 1 - Week 1
This week we'll get a basic overview of the US meat industry, and see how it compares to the European system.
- Week 2 - Week 2
This week, we'll learn about humane animal slaughter, and about converting muscle to meat.
- Week 3 - Week 3
This week we'll learn about meat inspection, slaughter inspection, and food safety.
- Week 4 - Week 4
This week we'll learn about meat quality, fabrication, and packaging.
- Week 5 - Week 5
This week we'll learn about cooking meat!
- Week 6 - Week 6
This week we'll learn about the dietary benefits of meat, the sustainability of the meat industry, and meat byproducts.
- Week 7 - Week 7
This week you'll complete your final project.
Chad Carr, Ph.D.
The University of Florida (UF) is recognized nationally and internationally as a leader in academic excellence, both on campus and online. Ranked in the top 20 of Public Universities, the University of Florida is the state’s oldest university and has a long established tradition of academic excellence.