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Course Criteria
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3.00 Credits
LEC. 3. Pr., A course poultry science and another in microbiology. Study of the prevention, diagnosis, control, and treatment of economically important diseases of poultry.
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3.00 Credits
LEC. 3. Pr., BIOL 1030 and POUL 3030. Commercial poultry processing and products technology. Credit will not be given for both POUL 5110 and POUL 6110. Fall.
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4.00 Credits
LEC. 3, LAB. 3. Pr., CHEM 2030 or CHEM 2070. The chemistry and processing techniques used in manufacturing further processed poultry products. Methods used to analyze poultry product safety and quality. "Hands-on" experience with the commercialformulation, processing, and analysis of further processed poultry products. Credit will not be given for both POUL 5140 and POUL 6140.
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3.00 Credits
LEC. 3. Federal and state laws and regulations and case history affecting food production, processing, packaging, marketing, and distribution of food and food productions. History of food law, enactment of laws and regulations, legal research and regulatory agencies. Course is taught exclusively online. Credit will not be given for both POUL 5150 and POUL 6150.
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3.00 Credits
LEC. 2, LAB. 3. Pr., BIOL 1030, CHEM 2030 or CHEM 2070. Identification and control of foodborne hazards in foods of animal origin. Introduction to Hazard Analysis and Critical Control Points. Credit will not be given for both POUL 5160 and POUL 6160. Spring.
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4.00 Credits
LEC. 3, LAB. 2. Pr., departmental approval. An advanced study and review of the literature on the application of the principles of nutrition to poultry; the functions of individual nutrients, their deficiency symptoms and their supply in terms of feedstuffs and practical poultry diets. Credit will not be given for both POUL 5050 and POUL 6050. Fall.
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3.00 Credits
LEC. 3. Pr., departmental approval. An advanced study of the prevention, diagnosis, control and treatment of economically important diseases of poultry. Credit will not be given for both POUL 5080 and POUL 6080. Spring.
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3.00 Credits
LEC. 3. Pr., departmental approval. An advanced study and review of poultry processing and products technology. Credit will not be given for both POUL 5110 and POUL 6110. Fall.
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4.00 Credits
LEC. 3, LAB. 3. Pr., Departmental approval. The chemistry and processing techniques used in manufacturing further processed poultry products. Methods used to analyze poultry product safety andquality. "Hands-on" experience with the commercialformulation, processing, and analysis of further processed poultry products. Credit will not be given for both POUL 5140 and 6140.
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3.00 Credits
LEC. 3. Federal and state laws and regulations and case history affecting food production, processing, packaging, marketing, and distribution of food and food productions. History of food law, enactment of laws and regulations, legal research and regulatory agencies. Course is taught exclusively online. Credit will not be given for both POUL 6150 and POUL 5150.
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