开始时间: 04/22/2022 持续时间: 7 weeks
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所在平台: CourseraArchive 课程类别: 生物与生命科学 大学或机构: University of Florida（佛罗里达大学） 授课老师： Chad Carr |
课程主页: https://www.coursera.org/course/meatweeat
课程评论：没有评论
The average American is now at least three generations removed from production agriculture. This leads to the disconnection between how the public views agriculture and how scientists and producers view it, resulting in consumer distrust of science and commercial food production. It is this lack of trust which leads to consumer confusion and the urge to grasp at multiple solutions. However a growing number of consumers in developed countries are aspiring to “know where their food comes from”. Animal agriculture needs to explain the technology which will be used to sustainably feed 9 billion people by 2050.
Lectures will cover all aspects of muscle foods production, processing, preparation, cooking and storage. Additionally, the role of muscle foods in a balanced diet will be addressed as will issues which contribute to consumers limiting or eliminating meat from their diets.Week 1: History & production systems
Week 2: Slaughter, animal welfare & inspection
Week 3: Grading, fabrication, packaging
Week 4: US Systems vs. other Developed and Developing Countries
Week 5: Palatability, cooking & processing
Week 6: The healthfulness of meat in the diet, growth promoting technologies & sustainability
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.
