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FAS 101: Foods for Life
2.00 Credits
Alabama A & M University
2 hrs. The study of most common information regarding food and its role in human society. Prerequisite: None ( Offered Fall and Spring)
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FAS 102: Introduction to Food Science
3.00 Credits
Alabama A & M University
3 hrs. Food science and its relation to agriculture; opportunities in the various fields of food industry; trends in procurement, management, processing, distribution and utilization of food; food raw materials and constituents; biochemical aspects of food composition; food spoilage; and principles of food processing and preservation. Prerequisite: None ( Offered Fall)
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FAS 102 - Introduction to Food Science
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FAS 112: Introduction to Animal Science
3.00 Credits
Alabama A & M University
3 hrs. An introduction to the total animal industry covering dairy and beef cattle, swine, poultry, sheep, goats, rabbits, and horses. The material is divided by topics such as nutrition, reproduction, breeding, genetics, milk secretion, markets, meat processing and others, which include consideration of all species. Students will develop an appreciation for animal science and the application of sound business principles. Prerequisite: None ( Offered Fall)
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FAS 306: Sensory Evaluation
3.00 Credits
Alabama A & M University
3 hrs. A study of principles and methodology of sensory evaluation; application of methods; instrumentation in physical evaluation of food; and analysis of sensory and instrumental data. Prerequisite: FAS 102 ( Offered Spring)
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FAS 311: Fundamentals of Dairy Science
3.00 Credits
Alabama A & M University
3 hrs. Introduction to the fundamentals of dairy in the United States. Types of dairy farms, selection and breeding; raising and managing dairy calves and heifers; care and management of cows and sires; and factors influencing the quantity and quality of milk and milk products are addressed. Labor-saved devices and practices used to develop economical and efficient herd management will be presented. Prerequisite: FAS 112 ( Offered Spring)
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FAS 312: Food Service Health Management
1.00 Credits
Alabama A & M University
1 hr. Short course offered through Madison County Health Authorities for Food Service Managers certification with 14 hours classroom contact. Course is designed to give managers and owners the skills to find the food-borne illness hazards in their operations. Students are introduced to a system which utilizes policies, procedures and standards designed to prevent recurring problems. Basic sanitation management principles will be discussed. After completing the course, participants will be prepared to develop or upgrade their food safety program using HACCP (Hazard Critical Control Procedure) concepts. Prerequisite: None (Offered Fall, Spring, and Summer)
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FAS 325: Fundamentals of Poultry Science
3.00 Credits
Alabama A & M University
3hrs. Basic course in poultry science that involves principles and practices in production and marketing of poultry and poultry products in a highly specialized industry. Practice consists of hands-on application of basic skills required for efficient production and management. Prerequisite: FAS 112 ( Offered Fall)
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FAS 326: Poultry Production & Management
3.00 Credits
Alabama A & M University
3 hrs. A comprehensive study of various management practices, including brooding of broiler and replacement pullets, management of layers and other classes of poultry such as turkeys, geese, ducks, and so forth. Emphasis will also be given to current practices in the poultry industry through visits to area commercial operators. Nutrition and disease management will also be addressed. Prerequisite: FAS 325 ( Offered Spring)
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FAS 351: Nutrition and Metabolism
3.00 Credits
Alabama A & M University
3 hrs. Introduction to nutrient digestion and metabolism in monogastrics and ruminants. The students will become acquainted with physiological and biochemical mechanisms of nutrient utilization. Prerequisites: CHE 102, CHE 102L, BIO 103, and BIO 103L ( Offered Spring)
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FAS 352: Feeds and Feeding
3.00 Credits
Alabama A & M University
3 hrs. Introduction to livestock feeds and their utilization in meeting the nutrient requirements of animals producing meat, milk fiber, and eggs. The student will become acquainted with ration formulation and laboratory procedures for determining feed composition. Prerequisite: FAS 112 ( Offered Fall)
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