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ANFS 112: Animal Handling
1.00 Credits
University of Delaware
This course will provide students with a basic skill set pertaining to the handling of agricultural and laboratory animals. Each two-week module will consist of foundational learning in an active classroom environment followed by a hands-on laboratory period.
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ANFS 124: Pandemic Preparedness and One Health
1.00 Credits
University of Delaware
Led by course coordinators who are scientists actively researching aspects of One Health and infectious disease, this course aims to provide all students, regardless of background, with the critical tools to understand, critically evaluate, survive and lead during the next global pandemic.
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ANFS 159: Topics in Food Science
1.00 Credits
University of Delaware
Introduction to the area of food science and technology. Topics include product development, current food controversies, fundamental issues in food processing, food safety and food manufacturing. Primarily taught using a problem-based learning format.
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ANFS 165: Freshman First Year Experience
1.00 Credits
University of Delaware
Provides practical skills that foster academic and social competencies necessary for success in college. Focuses on academic services, campus resources, career exploration and preparation. RESTRICTIONS: Limited to freshmen majors.
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ANFS 166: Special Problem
1.00 - 3.00 Credits
University of Delaware
RESTRICTIONS: Contract must have department chair signature. Independent Study to involve library or lab research.
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ANFS 167: SEMINAR
1.00 - 6.00 Credits
University of Delaware
No course description available.
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ANFS 181: From the Cow to the Cone: The Science and Business of Ice Cream
3.00 Credits
University of Delaware
Explores the science and technology of flavorings, freezing, production and quality control of ice cream and other frozen desserts. Students learn what it takes to create, market and manage a competitive ice cream business from start to finish; study the latest ice cream trends; and develop products in the UDairy Creamery. RESTRICTIONS: Course offered during Winter Session is open to all students. Preference is given to students in the College of Agriculture and Natural Resources for the course offered during the Fall Semester.
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ANFS 206: Farm to Table
3.00 Credits
University of Delaware
How does food get from the farm to your table? Explore traditional agriculture and contemporary food production models like Community Supported Agriculture (CSA), community gardens and the local food movement. Learn about new crops and dietary strategies that can be incorporated into the way people eat today. Examine cultural influences on food production and consumption patterns, and biocultural aspects of nutrition. Students will complete several projects that include interviews, research, food shopping excursions, film critiques and menu planning. Students will volunteer at the Delaware Food Bank and/or Gardens for the Community.
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ANFS 218: Fermentation Sciences
3.00 Credits
University of Delaware
A basic, survey overview of fermented products. It covers a range of topics, including fermentation history, biochemistry behind fermentation, different fermentative organisms, and production of many popular items such as cheese, bread, beer and vegetables, among other items.
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ANFS 220: Introduction to Equine Science
3.00 Credits
University of Delaware
An overview of equine science which focuses on the unique equine biology, function and husbandry of the horse.
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