Pork Product Quality and Safety
||North Carolina State University
||1 credit hours - $415 per credit
||January 22, 2019 - May 03, 2019
Pre- and post-harvest factors affecting pork product quality and safety. Overview of pork harvesting process and traits and characteristics of quality pork products.
For course access questions, contact the teaching university’s campus coordinator. For enrollment questions, contact your home university campus coordinator.
View the Campus Coordinator Directory >>
Disability Support Services
To request accommodations for this course, contact the disability support office at your home university. You must register each semester and for each course. Read more about the Great Plains IDEA process for requesting accommodations.
About three weeks before NCSU first day of class (or, if it is close to the start of classes, as soon as the student signs up), campus coordinator Breanna Collins
will email individual students a welcome letter with his/her campus Unity ID, student ID number and temporary password. The email also includes log in instructions for .
This course does not require an exam proctor.
This course does not include synchronous components.