subject
Intro

Coursera: The Meat We Eat

 with  Chad Carr
Sponsored
Digital Marketing Certificate
Cornell University via eCornell
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.

Syllabus

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
This week, we'll learn about humane animal slaughter, and about converting muscle to meat.

Week 3
This week we'll learn about meat inspection, slaughter inspection, and food safety.

Week 4
This week we'll learn about meat quality, fabrication, and packaging.

Week 5
This week we'll learn about cooking meat!

Week 6
This week we'll learn about the dietary benefits of meat, the sustainability of the meat industry, and meat byproducts.

Week 7
This week you'll complete your final project.

1 Student
review
Cost Free Online Course (Audit)
Pace Upcoming
Institution University of Florida
Provider Coursera
Language English
Certificates Paid Certificate Available
Hours 5-7 hours a week
Calendar 7 weeks long
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1 review for Coursera's The Meat We Eat

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1 out of 5 people found the following review useful
2 years ago
Irene Frederick is taking this course right now.
I have just started the course - I am evaluating it with a view to adopting it for the Specialisation in Meat Inspection at the University of Parma. I am rather surprised at the speed of the talks - they actually appear to be speeded up. Is there any way they can be slowed down? Thanks. My students are not native spe Read More
I have just started the course - I am evaluating it with a view to adopting it for the Specialisation in Meat Inspection at the University of Parma. I am rather surprised at the speed of the talks - they actually appear to be speeded up. Is there any way they can be slowed down?

Thanks. My students are not native speakers of English and would I fear have great difficulty following the lectures. Is there a transcript? that would help a lot, thanks! Irene Frederick (Parma, Italy)
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