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ANSC 434: Animal Reproduction Mgmt
3.00 Credits
Texas A & M University-Galveston
Animal Reproduction Management. (2-2). Credit 3. Available and emerging technologies; strategies including artificial insemination, embryo manipulation and transfer, control of ovulation, sex ratio manipulation and animal cloning for managing the reproductive function of farm animals; hands-on sessions using available technologies including artificial insemination of cattle. Prerequisite: ANSC 433, priority enrollment given to graduating seniors in animal science.
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ANSC 434 - Animal Reproduction Mgmt
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ANSC 437: Mktg&Grdg Lvstck &Meat
3.00 Credits
Texas A & M University-Galveston
Marketing and Grading of Livestock and Meats. (2-2). Credit 3. Study of USDA livestock and carcass grades; understanding current market trends for beef, pork, lamb and goat; review of branded and certified programs; principles applied in contracting, breakeven determination, hedging, and grid or formula pricing. Prerequisite: Junior or senior classification.
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ANSC 437 - Mktg&Grdg Lvstck &Meat
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ANSC 439: Feedlot Risk Mgmt
2.00 Credits
Texas A & M University-Galveston
Feedlot Risk Management. (2-0). Credit 2. Advanced study of livestock marketing techniques; cash sales, video sales, futures and options markets, forward contracting; problem solving in real-time livestock marketing situations; risk of ownership of hypothetical livestock operations. Prerequisites: ANSC 437 and 438.
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ANSC 439 - Feedlot Risk Mgmt
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ANSC 447: Advanced Meat Sci & Tech
4.00 Credits
Texas A & M University-Galveston
Advanced Meat Science and Technology. (3-3). Credit 4. Advanced basic and applied studies of meat science and/or technology utilizing the underlying physiological and structural components for conversion to human food; understanding the influence of pre- and post-harvest factors on meat quality, composition, color, packaging, sensory and preparation factors; applying scientific and business principles to manufacturing and process flow of commercial meat food products and demonstrating knowledge of these principles through development of meat products. Prerequisites: ANSC 307; CHEM 222 or approval of instructor; junior or senior classification.
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ANSC 447 - Advanced Meat Sci & Tech
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ANSC 457: Haccp Systems
3.00 Credits
Texas A & M University-Galveston
Hazard Analysis and Critical Control Point System. (3-0). Credit 3. Hazard Analysis and Critical Control Point (HACCP) principles specifically related to meat and poultry; microbiological and process overviews; good manufacturing practices and standard operating procedures development. Prerequisite: FSTC 326 or approval of instructor. Cross-listed with FSTC 457.
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ANSC 457 - Haccp Systems
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ANSC 481: Seminar
1.00 Credits
Texas A & M University-Galveston
Seminar. (1-0). Credit 1. Review of literature and research problems related to the livestock and food industries; preparation of a technical report including an oral presentation supported by a written technical paper. Prerequisite: Priority enrollment given to graduating seniors in animal science.
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ANSC 481 - Seminar
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ANSC 484: Livestock Practicum
1.00 Credits
Texas A & M University-Galveston
Livestock Practicum. (0-2). Credit 1. Provides students an opportunity to learn some of skills required in livestock production; planned for students who have had limited farm and ranch experience in one or more species. Prerequisite: Junior or senior classification in animal science or approval of instructor.
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ANSC 484 - Livestock Practicum
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ANSC 485: Directed Studies
1.00 - 4.00 Credits
Texas A & M University-Galveston
Directed Studies. Credit 1 to 4. Directed individual study of selected problem in field of animal science. Prerequisites: Junior or senior classification; written approval of professor supervising the activity; 2.0 GPR in major and overall.
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ANSC 485 - Directed Studies
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ANSC 487: Sensory Eval Of Foods
3.00 Credits
Texas A & M University-Galveston
Sensory Evaluation of Foods. (2-2). Credit 3. Application of sensory science principles and practices to food systems including an understanding of discriminative, descriptive and consumer sensory techniques. Prerequisites: CHEM 222 or 228; junior or senior classification. Cross-listed with FSTC 487.
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ANSC 487 - Sensory Eval Of Foods
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ANSC 489: Special Topics In
1.00 - 4.00 Credits
Texas A & M University-Galveston
Special Topics in... Credit 1 to 4. Selected topics in an identified area of animal science. May be repeated for credit. Prerequisite: Junior or senior classification.
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ANSC 489 - Special Topics In
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