Principles of Feeds and Feeding
A study of the chemical composition of feedstuffs and the application toward providing optimal nutrition to managed animals.
Prereq: 3130.
Lecture
Group Studies
Special topics area group studies proposed for a specific term by an animal sciences faculty member.
Prereq: Permission of instructor. Repeatable to a maximum of 6 credit hours or 6 completions.
Southern African Animals: I
First in a two part series covering the physiology, behavior, and human interactions with various animals found in Southern Africa, establishing an appreciation of the daily struggles of animals and people in this geographic area.
Southern African Animals: II
Second of a two-part series covering the physiology, behavior, and human interactions with various animals found in Southern Africa, establishing an appreciation of the daily struggles of animals and people in this geographic area.
Application of Nutritional Principles to Ruminant Production Systems
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.
Principles of Animal Systems Physiology
An introductory course that surveys organs/systems within the body and relates the functional physiology of those systems to animal production.
Prereq: Honors standing, and Biology 1101, 1113, or 1113H; or permission of instructor. Not open to students with credit for 3140 or 3140H. GE nat sci bio course.
Advanced Meat Technology
In depth exploration and analysis of the processes influencing the palatability, wholesomeness and value of muscle foods.
Prereq: 5510 (AnimSci 605), or Grad standing. Not open to students with credit for AnimSci 650.
Advanced Meat Science
Exploration of the antemortem and postmortem biochemical principles in skeletal muscle underlying protein functionality and resulting meat quality.
Prereq: 3110 or AnimSci 3110. Not open to students with credit for AnimSci 605.
Branded Meat Products
Integration of multiple factors influencing value-added product development including: raw material quality and procurement, processing, packaging, distribution, and complexity of market development and current consumer trends in niche marketing.
Prereq: 3110 or AnimSci 3110, and completion of a second writing course. Not open to students with credit for AnimSci 5810 or 555.03. Cross-listed in AnimSci.
Processed Meats
Exploring fundamental changes in soft animal tissues resulting from comminution and application of non-meat ingredients and a variety of cooking methodologies to enhance palatability and value.
Prereq or concur: 3110, AnimSci 3110, or FdScTe 2400. Not open to students with credit for AnimSci 555.02.
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