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.
-This week we'll get a basic overview of the US meat industry, and see how it compares to the European system.
-This week, we'll learn about humane animal slaughter, and about converting muscle to meat.
-This week we'll learn about meat inspection, slaughter inspection, and food safety.
-This week we'll learn about meat quality, fabrication, and packaging.
-This week we'll learn about cooking meat!
-This week we'll learn about the dietary benefits of meat, the sustainability of the meat industry, and meat byproducts.
-This week you'll complete your final project.
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)