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Course Criteria
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2.00 Credits
Cr. 3. S. Prereq: An S 434; Econ 330. Evaluate nutrition, reproduction, milk quality, breeding, and related management practices of commercial dairy herds in a case study format. Students will apply knowledge gained in the classroom to commercial dairy farm situations and develop skills in information gathering, decision making, problem solving, and interpersonal communications. Nonmajor graduate credit.
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2.00 - 3.00 Credits
(2-3) Cr. 3. F. Prereq : 352, BBMB 221 or organic chemistry, Biol 313. Introduction to use of molecular biology techniques in domestic animal research and production. Restriction endonuclease mapping, gene mapping, gene cloning, DNA sequencing and amplifi cation, and analysis of genetic differences at the molecular level.
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2.00 Credits
(2-2) Cr. 3. S. Prereq: 270. Physical, chemical and biological properties of meat important to processed meat product characteristics. Ingredients, technology and equipment used for cured meats, loaf products and fresh, cooked, dry and semi-dry sausages products. Nonmajor graduate credit.
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0.00 - 4.00 Credits
Cr. 1-2. Repeatable. F.S. Prereq: permission of instructor. Specialized training in evaluation and grading of livestock, livestock products, and livestock production management plans. Maximum of 6 credits may be applied toward graduation. A. Meat Animals B. Dairy Cattle C. Meats D. Meat Animal Evaluation. E. Horses F. Management Systems
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1.00 Credits
Cr. 1. Repeatable. F.S. Prereq: A. An S 226; permission of instructor C. An S 225; permission of instructor. Students broaden their perspective of the livestock industry through site visits, case-study (Fellows) projects, and cooperative learning experiences that capitalize on interaction skills in the context of studying the structure of the U.S. livestock industry. This for-credit offering represents the central academic focus of the Iowa State University Animal Industry Leadership Fellows Program. Study is species specifi c, and enrollment is limited. Satisfactory-fail only. A. Beef C. Pork
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0.00 - 1.00 Credits
(1-0) Cr. 1. Alt. S., offered 2008. Prereq : Credit or enrollment in FS HN 101 or 272 or HRI 233; FS HN 419 or 420; FS HN 403. Capstone seminar for the food safety minor. Case discussions and independent projects about safety issues in the food system from a multidisciplinary perspective.
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6.00 Credits
Cr. 1-3. Repeatable for maximum of 6 credits. F.S.SS. Prereq: Permission of the instructor. Open to juniors and seniors in animal science and dairy science showing satisfactory preparation for problems chosen. Individual topic conference and preparation of report. A maximum of 6 credits of An S 490 may be applied toward the total credits required for graduation. A. Animal Science B. Dairy Science C. Meat Science D. Senior Seminar G. Poultry Science H. Honors
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1.00 - 3.00 Credits
Cr. 1-3. Repeatable. Prereq : Permission of instructor. Workshop in livestock production. Includes current concepts in breeding, nutrition, reproduction, meats, and technologies that impact the animal industry. Nonmajor graduate credit.
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3.00 Credits
Cr. R. Repeatable. F.S. Prereq: Permission of instructor. Limited enrollment. Students enrolled in this course will also register for Agron 495 and intend to register in Agron 496 and An S 496 the following term. Topics will include the agricultural industries, climate, crops, culture, history, livestock, marketing, soils, and preparation for travel to locations to be visited. Information normally available 9 months before departure.
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3.00 Credits
Cr. arr. Repeatable. Prereq : Permission of instructor, 30 college credits. Limited enrollment. Students enroll in both An S 496 and Agron 496. Tour and study of production methods in major crop and livestock regions of the world. Infl uence of climate, economics, geography, soils, landscapes, markets, and other factors on livestock and crop production. Locations and duration of tours will vary. Summer tour will usually visit a northern location and winter tour will usually visit a southern location. Information usually available 9 months before departure. Tour expenses paid by students. A. International tour B. Domestic tour
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