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Course Criteria
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3.00 Credits
To provide students with experience handling live poultry as well as working with an learning about USDA grades and evaluation of poultry meat, meat products, and eggs. Develop an understanding of product specifications.
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3.00 Credits
Introductory course on the Hazard Analysis and Critical Control Points System (HACCP) which is designed to decrease hazards in foods. An International HACCP Alliance approved curriculum which covers prerequisite programs. A step by step approach for developing and implementing a HACCP plan for USDA regulated food processing plants. Offered only as a world wide web course through the Office of Instructional Telecommunications.
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4.00 Credits
Principles of avian physiology integrating physiological functions and anatomical structures of organs and organ systems. Practical problems associated with poultry production. The importance of maximizing growth and productivity via exploitation ofenvironmental influences on physiological systems.
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3.00 Credits
Application of physiological principles to modern poultry management and research. Poultry physiology will be related to practical and research management topics including nutrition, housing ventilation, disease, heat stress, and lighting programs. Students cannot receive credit for both PO 406 and PO 506.
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3.00 Credits
Management principles associated with the successful propagation and rearing of game birds, ornamental birds and waterfowl in confinement. Housing and pen requirements, nutrition, disease control and regulatory issues included.
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3.00 Credits
This course is designed to increase the awareness of the issues and vulnerabilities of the IS agricultural system, the importance of agriculture in the US economy, and the importance of protecting it from disease and/or attack. This course is organized to integrate and assimilate knowledge across multiple disciplines including agriculture, animal health, human health, infectious diseases, business, economics, and public policy. Students will identify and analyze the interactions between these disciplines in light of increasing population and concentrated agriculture's increased vulnerability to major disruptions in food production. Students will also analyze where potential links in the food chain are susceptible to disruptions by individuals (or natural disasters), the consequences of these disruptions, and how to minimize the associated risks by developing case studies and strategies for defending against specific threats. Students must have junior standing. Junior standing or above.
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2.00 Credits
Principles and current practices of commercial egg production.
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2.00 Credits
Principles and current practices of hatching egg production, incubation, and hatchery management, beginning with the placement of broiler breeder chicks on the breeder farm and ending with the placement of chicks at the brooding facility.
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3.00 Credits
Principles and current practices of vertically integrated broiler and turkey production; encompassing management, nutrition, poultry health, environmental, and related areas.
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3.00 Credits
Feed mill management, feed ingredient purchasing, inventory, storage, and quality evaluation, computerized feed formulation, feeding programs for poultry and swine, feed mill design, equipment, maintenance, operation, safety, state and federal regulations pertaining to feed manufacture.
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