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FOOD 530 Charcuterie 3.0 Credits

Students learn about the chemistry and techniques of curing, brining, and smoking. Items covered include classic and modern, forcemeats, pates, galantines, terrines, and sausages (fresh and dry).

College/Department: College of Nursing Health Professions
Repeat Status: Not repeatable for credit

Peace Engineering MS

https://catalog.drexel.edu/graduate/collegeofengineering/peaceengineering/

...World Bank, the World Food Programme, FEMA, DOS...506 Serious gaming : DIGM 530 , DIGM 531 Interactivity...