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Course Criteria
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3.00 Credits
3 hrs. Concepts and principles of genetics applied to animal breeding, including Mendelian inheritance, gametogenesis, molecular genetics, modes of gene action, inheritability estimation, progeny testing methods, inbreeding and outbreeding systems, and recent advances in animal genetic engineering. Prerequisites: BIO 103, BIO 103L, and FAS 112 (Offered Fall)
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3.00 Credits
3 hrs. Consideration of basic principles and methods of application involved in breeding, feeding, management, diseases, and marketing of beef producing animals. Prerequisite: FAS 112 ( Offered Fall)
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3.00 Credits
3 hrs. Theoretical and practical techniques relative to the selection of farm animals based on their physical attributes, the intent of which is to acquire the ability to recognize superior animals for breeding purposes and to recognize those animals that will be outstanding producers of meat and milk for human consumption. Prerequisite: FAS 112 ( Offered Fall)
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3.00 Credits
3 hrs. Study of the basic principles and their practical application in efficient pork production. All areas of production, breeding, selection, nutrition, housing, equipment, marketing, herd health, and economic management are included. Prerequisite: FAS 112 ( Offered Spring)
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4.00 Credits
- 4 hrs. A course on theoretical and practical studies of the role of microorganisms in foods pertaining to processing, preservation, quality, product development and spoilage. Also, this course acquaints students with quantitative and qualitative microbial evaluation techniques applicable to the food industry and science. Prerequisites: BIO 330 and BIO 330L ( Offered Fall)
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3.00 Credits
3 hrs. Theoretical and practical aspects of slaughtering, dressing, cutting, and processing of beef, pork, and lamb. Selection, identification, and utilization of wholesale and retail cuts, as well as principles of processing and preservation of meat products are covered. Various methods of studying and evaluating meat characteristics and composition are also included. Prerequisites: FAS 102 and Junior standing ( Offered Fall)
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1.00 Credits
1 hr. A review and discussion of current literature in food science, food and nutrition, or animal science areas. Prerequisites: Senior standing ( Offered Fall and Spring)
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2.00 - 3.00 Credits
2-3 hrs. A detailed experimental study of a chosen problem in food science, animal science, or related science areas. Prerequisite: Senior standing or consent of instructor (Offered Fall, Spring, and Summer)
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4.00 Credits
4 hrs. The use of physical and chemical methods of analyzing foods and their application to the food and feed industry. Students apply principles to projects in a laboratory session. Prerequisite: FAS 407L ( Offered Spring)
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3.00 Credits
3 hrs. Procurement, processing, packaging and distribution of poultry products, and factors affecting quality, their identification and control, quality maintenance, and storage are addressed. Prerequisite: Senior standing ( Offered Fall)
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