|
|
|
|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
4.00 Credits
of biological and biotechnological principles and concepts in areas including genetics, breeding, nutrition, reproduction, immunology, parasitology, anatomy and exercise physiology to efficient production of horses for market; management of equine enterprises. Prerequisites: ANSC 01, 305, 318, 433.
-
3.00 Credits
Stock Horse Advanced Training. (2-2). Credit 3. Theory and practice of applying scientific principles of psychology and behavior modification to advanced training of the stock horse; exercise conditioning and humane training methods to maximize learning effectiveness; current industry trends for preparing horses and showing in stock horse events. Prerequisites: ANSC 311 and previous riding experience.
-
3.00 Credits
principles of reproductive processes in cattle, sheep, swine and horses including sperm and ova production, estrus, fertilization, gestation and parturition; techniques of semen evaluation and storage, estrous synchronization, embryo transfer and pregnancy determination. Prerequisite: Junior classification.
-
3.00 Credits
and emerging technologies; strategies including artificial insemination, embryo manipulation and transfer, control of ovulation, sex ratio manipulation and animal cloning for managing the reproductive function of farm animals; hands-on sessions using available technologies including artificial insemination of cattle. Prerequisite: ANSC 433, priority enrollment given to graduating seniors in animal science.
-
3.00 Credits
of USDA livestock and carcass grades; understanding current market trends for beef, pork, lamb and goat; review of branded and certified programs; principles applied in contracting, breakeven determination, hedging, and grid or formula pricing. Prerequisite: Junior or senior classification.
-
2.00 Credits
Feedlot Risk Management. (2-0). Credit 2. Advanced study of livestock marketing techniques; cash sales, video sales, futures and options markets, forward contracting; problem solving in real-time livestock marketing situations; risk of ownership of hypothetical livestock operations. Prerequisites: ANSC 437 and 438.
-
4.00 Credits
Advanced Meat Science and Technology. (3-3). Credit 4. Advanced basic and applied studies of meat science and/or technology utilizing the underlying physiological and structural components for conversion to human food; understanding the influence of pre- and post-harvest factors on meat quality, composition, color, packaging, sensory and preparation factors; applying scientific and business principles to manufacturing and process flow of commercial meat food products and demonstrating knowledge of these principles through development of meat products. Prerequisites: ANSC 307; CHEM 222 or approval of instructor; junior or senior classification.
-
3.00 Credits
Hazard Analysis and Critical Control Point System. (3-0). Credit 3. Hazard Analysis and Critical Control Point (HACCP) principles specifically related to meat and poultry; microbiological and process overviews; good manufacturing practices and standard operating procedures development. Prerequisite: FSTC 326 or approval of instructor. Cross-listed with FSTC 457.
-
1.00 Credits
of literature and research problems related to the livestock and food industries; preparation of a technical report including an oral presentation supported by a written technical paper. Prerequisite: Priority enrollment given to graduating seniors in animal science.
-
1.00 Credits
Livestock Practicum. (0-2). Credit 1. Provides students an opportunity to learn some of skills required in livestock production; planned for students who have had limited farm and ranch experience in one or more species. Prerequisite: Junior or senior classification in animal science or approval of instructor.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Cookies Policy |
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2025 AcademyOne, Inc.
|
|
|