Meat Chemistry and Cuisine Curriculum and Workbook

ES20-156 (project overview)

Project Type: Professional Development Program

Funds awarded in 2020: $80,805.00

Projected End Date: 09/30/2023

Grant Recipients: Mississippi State University; Tuskegee University; Alcorn State University

Region: Southern

State: Mississippi

Principal Investigator:

Dr. Derris Burnett, PHD

Agriculture and Environmental Sciences; TUSKEGEE UNIVERSITY

Description:

Meat Chemistry and Cuisine Curriculum and Workbook for Participants.

Type:

Course or Curriculum

File:

Download file (PDF)

Authors:

Derris Burnett, Mississippi State University; Thu Dinh, Mississippi State University; Shecoya White, Mississippi State University; Jacinda Leopard, Mississippi State University

Target audiences:

Farmers/Ranchers; Educators; Consumers

This product is associated with the project "Meat Chemistry and Cuisine: Using a proven method to train extension agents and other professionals serving small-scale and limited resource producers"

Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and should not be construed to represent any official USDA or U.S. Government determination or policy.