Principles of ruminant production, health, ruminant digestion, metabolism, physiology, nutrient requirements, behavior, growth and lactation in the production of meat and milk from ruminants. Prereq: 4002, 4004, or 4007; or Grad standing; or permission of instructor.
Investigating methods to prepare various meat products. Students will gain experience in matching proper cooking methods with different muscles to produce wholesome and palatable products. Students will be introduced to product sensory techniques.
Demonstrates the applications of molecular biology by involving the students in a real time research project. Students will perform experiments using molecular biology techniques in the context of a muscle protein functionality study.
A variety of approaches, therapeutic settings and client populations will be addressed with an emphasis on equine behavior and body language. Students will gain experience in the development and practical application of an equine assisted therapy program.
Application of scientific principles to practical herd management, analyses of alternatives and decision making. Prereq: 2200.01, and 3130 (330) or 3147 (317). Not open to students with credit for 547.
Describes classes of poultry and game birds, incubation, housing, anatomy, diseases, genetics and nutrition. Prereq: 3130, and 3140 or 3140E, and 3150. Prereq or concur: 3160, 3170, and 3200.
Application of science and basic principles of nutrition, genetics, physiology, and marketing to the production and management of small ruminants. Prereq: 3130, and 3140 or 3140E, and 3150. Prereq or concur: 3160, 3170, and 3200.
The application of science and basic principles of nutrition, genetics, physiology, and marketing to the production and management of beef cattle. Prereq: 3130, and 3140 or 3140E, and 3150. Prereq or concur: 3160, 3170, and 3200.
Application of scientific principles and best management practices in the areas of anatomy, physiology, genetics, reproduction, nutrition and health to the production of horses. Prereq: 3130 or 3131. Not open to students with credit for 541.
Exploring research techniques associated with food animal tissues such as quantifying, separating and identifying proteins, fatty acids and carbohydrates. Prereq: 3140 (310), 3140H (310H), or MeatSci 3110 (AnimSci 355.01), or permission of instructor.