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Course Criteria
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1.00 Credits
Exploration of topics related with current and future potential to influence the feed industry. Guest lectures from feed industry leaders and university representatives will include: vertically integrated and commercial feed production, current research topics, government regulations, trade organizations, and quality assurance.
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1.00 Credits
Hands-on laboratory teaching students how to safely operate feed mill equipment and manufacture feed using a computer system.
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3.00 Credits
Feed mill management, equipment, maintenance, operation, safety, and regulations pertaining to feed manufacturing. Feed ingredient purchasing, inventory, storage, quality evaluation, and computerized feed formulation. Advanced NTR525 topics include more detailed aspects of feed science and technology, feed mill design and process flow, operations management, feed quality assurance, regulations, and computer applications. The Distance Education section will have independent study assignments in place of lab experience. Credit will not be given for both PO/ANS 425 and NTR 525.
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3.00 Credits
The course will teach students the principles of feed and ingredient quality assurance and how to develop a comprehensive quality assurance program. The course will include the development of an approved supplier list, ingredient specifications, feed manufacturing quality assurance procedures, and risk based feed safety programs.
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1.00 Credits
This course will teach students the principles of operating a modern feed mill. Students will receive ingredients, grind grain, manufacture feed, and perform quality checks on finished feed products. Students will complete safety, quality assurance, and feed processing training units as part of their training.
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1.00 Credits
The course will teach students how to prepare a research presentation. Latest research and concerns in the feed manufacturing industry.
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3.00 Credits
Principles of feed and ingredient quality assurance and how to develop a comprehensive quality assurance program. The course will include the development of an approved supplier list, ingredient specifications, feed manufacturing quality assurance procedures, and risk based feed safety programs.
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1.00 Credits
Techniques of critical thinking applied to a broad range of natural resource and forestry issues.
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2.00 Credits
Concepts and application of basic forest and land resource measurement techniques used in forestry and related fields. Measuring distances and areas; orienteering; basic air photo and topographic map interpretation; introduction to GPS; measuring tree characteristics; introduction to forest sampling. Application of spreadsheets and word processing to analyze and summarize resource characteristics. Field trip required.
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3.00 Credits
Formation, anatomy and properties of wood. Structural features of softwoods and hardwoods and the relationships among anatomy, physiology, physical and mechanical properties. Variability, naturally occurring defects, and wood deterioration are discussed and related to wood utilization. Techniques on hand lens and microscopic identification of wood.
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