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Course Criteria
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3.00 - 4.00 Credits
Instruction in animal production taught as part of a study abroad course. Topics vary with program location and focus. PREREQ: ANFS101.
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1.00 - 3.00 Credits
This course focuses on the management and health of horses and the skills needed to be successful in the equine industry. Topics that will be offered will include Introduction to Equine Therapeutics, Business Management for Equine Operations, Equine Travel Study, and Equine Breeding and Reproduction. RESTRICTIONS: The course may be repeated twice for credit.
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3.00 Credits
Application of the fundamental principles of incubation, feeding, brooding, growing, disease control, processing and marketing as applied to broilers, heavy breeders and commercial egg producers. PREREQ: ANFS101 or permission of instructor. RESTRICTIONS: In order to obtain DLE credit student must also successfully complete ANFS422 (Poultry lab, 1 credit). Requires additional hands-on experience outside of class.
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1.00 Credits
Fundamental principles of incubation, feeding, brooding, growing, disease control, processing and marketing as applied to broilers, heavy breeders and commercial egg producers. Requires additional hands-on experience outside of class. PREREQ: ANFS101 or permission of instructor. RESTRICTIONS: In order to obtain DLE credit students must also successfully complete ANFS421 (Poultry Production, 3 credit).
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3.00 Credits
Advanced comparative study of digestion, absorption and metabolism of nutrients in terms of the needs of nonruminant animals. Application of principles to swine, poultry and equine nutrition. PREREQ: ANFS251
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4.00 Credits
Application of scientific principles of nutrition, health care, behavior, reproduction, and farm management to the discipline of horse management. Laboratory provides hands-on experience. Intended for students interested in the horse industry. ANFS 220 or previous equine experience is recommended. Laboratory may require some out-of-class time for hands-on experience. PREREQ: ANFS101 or ANFS220, AND ANFS251 or ANFS241, or permission of instructor.
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4.00 Credits
Composition of food materials, reaction mechanisms leading to deterioration; and interaction of food components to form desirable and undesirable products, pigments, characterization of food polymers. Effect of physical and chemical factors on the structure and functionality of food.
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4.00 Credits
Theory and practice of food analysis. Determine the chemical composition and characteristics of food. Introduction to instrumentation; spectroscopy, chromatography, electrophoresis, enzyme analysis and titration. Critically examine food analytical methods and data from journal articles including official AOAC and AACC methods and prepare scientific reports and presentations including a scientific poster.
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3.00 Credits
Lecture-based introduction to virus functional characterization; including, classification methods, replication strategies and pathogen-host interactions. Content stresses current methods in diagnosis and analysis of viruses associated with important animal diseases. PREREQ: BISC300.
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3.00 Credits
Comparative study of the immune response of domestic animals including dog, cat, horse, pig, chicken and others. General topics include ontogeny of the immune system, reproductive immunity, neonatal immunity, immunodeficiencies and autoimmunity. PREREQ: ANFS332 and BISC207 and BISC205. RESTRICTIONS: Offered in Fall of even-numbered years.
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