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ARTS 199: Special Topics in Studio Art
3.00 Credits
University of Nebraska-Lincoln
(1-6 cr, max 24) Prereq: Permission.
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ARTS 199 - Special Topics in Studio Art
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ARTS 399: Special Topics in Studio Art
3.00 Credits
University of Nebraska-Lincoln
(1-6 cr, max 24) Prereq: Permission.
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ARTS 399 - Special Topics in Studio Art
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ASCI 100: Fundamentals of Animal Biology and Industry
4.00 Credits
University of Nebraska-Lincoln
Lec 3, lab 2. Overview of the industries in animal science; fundamentals of animal biology related to their application in those industries; and trends and current issues related to production and consumption of animal products important for human welfare.
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ASCI 100 - Fundamentals of Animal Biology and Industry
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ASCI 101: Introduction to Animal Sciences
1.00 - 3.00 Credits
University of Nebraska-Lincoln
Lab 2. Survey of careers, internships, skills and information resources for students interested in the animal sciences.
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ASCI 101 - Introduction to Animal Sciences
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ASCI 107: Introduction to the Companion Animal Food Industry
1.00 Credits
University of Nebraska-Lincoln
(FDST 107) (1 cr I) Lec 1. For course description, see FDST 107.
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ASCI 107 - Introduction to the Companion Animal Food Industry
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ASCI 150: Animal Production Skills
2.00 - 3.00 Credits
University of Nebraska-Lincoln
Rct/lab 4. Introductory course in skills related to proper care and management of production animals. Laboratory sessions develop fundamental skills of animal husbandry.
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ASCI 150 - Animal Production Skills
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ASCI 171: Human-Companion Animal Interactions
2.00 - 3.00 Credits
University of Nebraska-Lincoln
Lec 2. Roles of companion animals in society (therapy, education research, and entertainment). The responsibilities of humans in these relationships.
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ASCI 171 - Human-Companion Animal Interactions
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ASCI 200: Animal and Carcass Evaluation
3.00 Credits
University of Nebraska-Lincoln
Lec 2, lab 2. Prereq: Sophomore standing. Comparative evaluation of animals and their carcasses and products. Basic animal growth and development and the characteristics of beef, pork, lamb, and poultry that determine carcass value. Federal and industry product standards. Introduction of economic selection objectives, measurements of animal performance, use of performance records to estimate genetic value and application of procedures of genetic evaluation.
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ASCI 200 - Animal and Carcass Evaluation
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ASCI 210: Animal Products
3.00 Credits
University of Nebraska-Lincoln
Lec/demo 3. Prereq: ASCI 100. Knowledge of edible animal products with particular emphasis to meat products from livestock and poultry. Includes all aspects of the meat industry from slaughter to consumption. Methods of slaughter and fabrication, conversion of muscle to meat, processing techniques, preservation and storage, and consumer related topics discussed and demonstrated.
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ASCI 210 - Animal Products
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ASCI 211: Meat Technology Laboratory
2.00 - 3.00 Credits
University of Nebraska-Lincoln
Lec 1, lab 3. Prereq: ASCI 210 or permission. Practical experience in meat slaughter and fabrication of all major livestock species. Includes sanitation, quality assurance and merchandising of meat products.
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ASCI 211 - Meat Technology Laboratory
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