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Course Criteria
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4.00 Credits
Physical, chemical and functional characteristics of meat food raw materials. Science and technology of value-added processing including curing, sausage manufacture, low moisture products, and restructuring. Quality assurance and related current industry topics. 3 lectures, 1 laboratory. Prerequisite: ASCI 211 and junior standing.
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2.00 - 4.00 Credits
Individual investigation, research, studies, or surveys of selected problems. Total credit limited to 4 units, with a maximum of 4 units per quarter. Credit/No Credit grading only. Prerequisite: consent of instructor.
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5.00 Credits
Coverage of current resources, techniques and methodologies used in animal research and biotechnology as well as experimental design, model assessment, and data interpretation with application to an experimental setting in the laboratory. 3 lectures, 2 laboratories. Prerequisite: BIO 161, BIO 162, upper division genetics course or consent of instructor.
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4.00 Credits
Endocrine system and its role in the homeostasis of the animal. Use of hormones in increasing productivity of domestic animals. Endocrinology of reproduction, growth, metabolism and immunology. Discussions of cost-benefit relationships in the use of hormones. 4 lectures. Prerequisite: VS/ASCI 229.
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5.00 Credits
Technology of promoting oocyte development, fertilization, culturing, cryopreservation and micromanipulation of embryos. Mouse, cattle and horse embryos used for learning the techniques involved in embryology. 3 lectures, 2 laboratories. Prerequisite: VS/ASCI 229 and ASCI 351.
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3.00 Credits
Organization and planning for the Western Bonanza Junior Livestock Show. Establishment of committee assignments and show manager responsibilities. Corporate partnerships established and fund raising begun. Planning for activities and guest speakers and new student recruitment. Total credit limited to 6 units. 1 lecture, 2 activities. Prerequisite: ASCI 212, AGB 314 and consent of instructor.
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1.00 Credits
Student management of the Western Bonanza Junior Livestock Show. Leadership skills, team building, media relations, use of computer applica-tions, livestock and fair industry contacts and mentoring to new students. Application of knowledge learned in ASCI 412. Total credit limited to 2 units. 1 activity. Prerequisite: ASCI 412 and consent of instructor.
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3.00 Credits
Using Hazard Analysis and Critical Control Point (HACCP) principles to develop regulatory inspection plans for meat and poultry operations; development and use of prerequisite programs; microbiological and process overviews. 3 lectures. Prerequisite: ASCI 384 or PM/ASCI 330 or consent of instructor.
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3.00 Credits
Metabolism of proteins, carbohydrates, lipids, minerals, vitamins and water, and the relationship of nutrient utilization to animal production. 3 lectures. Prerequisite: ASCI 220 and ASCI 320.
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2.00 Credits
Study tour of commercial meat businesses. Livestock harvest and carcass fabrication, further meat processing, retail and food service operations. Personnel, processing procedures, regulatory standards, industry specifications and current issues. Travel for 4 days. 2 activities. Prerequisite: ASCI 211.
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