- Class Dates
- 01/16/2024 to 05/03/2024
- Delivered By
- Online Asynchronous
- Meeting Times
- Meets by Appt
- Meeting Location
- Distance Education
ASI 350 - Class Number: 13639
An introduction to the red meat industry relating the fundamental properties of muscle structure, chemistry and physiology to meat quality, composition, processing, nutritional value and marketing. The laboratory will demonstrate the conversion of animals to meat and by-products and meat processing technology.
- ASI courses may require a proctor when taking exams.
- Enrollment restricted to students admitted to a Global Campus (online/distance) program. On-campus students must receive permission from the instructor in order to enroll.
- Instructor Travis O'Quinn's permission is required after 01/23/2024.
- Internet access
- Rec: BIOL 198 or a course in chemistry.
- Enrollment Dates
- 10/23/2023 to 01/16/2024
- Enrollment Limit
Enrollments received on or after the first day of class may be assessed a $65 special handling fee.
Courses in Kansas State University’s new tuition and fees structure charge by program type — campus-based or online — versus by individual course delivery format. Tuition and fees rates are available at k-state.edu/costs.