Edward W. Mills
- Ph.D., Meat Science, Purdue University, 1984
- M.S., Meat Science, Ohio State University, 1979
- B.S., with Distinction in Animal Science, Ohio State University, 1977
- Muscle Foods
- Meat Processing
Animal Products Technology ANSC 207 and ANSC 208 -Lectures and labs deal with physical and biochemical processes which affect palatability and wholesomeness of meat, milk and eggs. In addition, students learn about government and food industry practices and issues related to animal products.
Science and Technology of Muscle Foods FDSC 415 -Deals with manufacture of muscle food products, (meat, poultry and seafood). Physical and biochemical changes which determine the performance meat in manufactured products. Includes regulatory and process control issues.