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Course Criteria
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0.50 Credits
Technical seminar and design course in Engineering Technology with an emphasis toward Biosystems and Environmental Engineering. Importance of continued contribution to the profession after graduation and professional licensure is explored. Design project posed by industry professionals. Project completion requires engineering design process, teamwork, leadership, and communication. Prerequisite: AGEN 385. (F, Sp, SS)
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1.00 - 3.00 Credits
No course description available.
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3.00 Credits
This course includes a study of the application of basic sciences, animal genetics, physiology, nutrition and disease control to livestock production, processing and merchandising. Laboratory manual required. (F, Sp)
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3.00 Credits
This course examines the basic concepts of animal welfare and the ethical issues involving the use of animals in our society. (F, Sp, SS)
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2.00 Credits
A study of proper techniques of equitation including riding theory and application, fit and use of equipment and groundwork. Horse management topics will cover identification of correct and incorrect conformation of the horse, diseases, parasites, feeding, breeding, and proper facilities necessary to select, care for and maintain a healthy horse. (F, Sp)
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2.00 Credits
Laboratory sessions devoted to the application of the mounted and unmounted theory and techniques presented in ANSC 167. The balanced seat will be emphasized with work on the flat and over fences. Safe, effective management of common problems encountered while caring for sport, recreational, and breeding horses will be in a hands-on environment. Students will be assigned to laboratory sessions based on their previous experience. (F, Sp)
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3.00 Credits
This is a study of the basic principles of selection for the major livestock species--beef cattle, swine, and sheep. Topics will include selection of breeding stock and evaluation of market animals and carcasses. Emphasis will be placed on practical selection of breeding stock utilizing visual appraisal and production records with a major focus on improvement of the final meat product. Therefore significant effort will be devoted to grading and pricing of market animals and carcasses and the correlation between the two. Prerequisites: ANSC 111 and sophomore standing. (F)
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3.00 Credits
Introduction to principles of nutrition presented on a comparative species basis including characteristics, physiological functions, interrelationships, and deficiency symptoms as they pertain to carbohydrates, fats, proteins, mineral elements, and vitamins. Class Manual fee required. Prerequisite: BIOL 150, ANSC 111 or HORT/CROP 161.
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3.00 Credits
Physical and chemical characteristics of feeds, effects of storage and processing methods, quality control, feed additives, feeding standards, ration formulation for farm animals, and reviews of research literature. Prerequisite: ANSC 231. (F, Sp)
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3.00 Credits
The study and practice of commercial meat processing methods including curing, smoking, sausage manufacturing and the manufacturing of ready-to-serve meat products. Prerequisite: ANSC 238. Co-listed as FDSC 240. (Sp)
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