Undergraduate and Graduate Courses
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ASC 101 DOMESTIC ANIMAL BIOLOGY (3)
(Syllabus)
The first in a sequence of two courses providing an introduction
to the subject of animal science. Emphasis is placed
on a fundamental understanding of anatomy, physiology, nutrition,
reproduction, genetics and behavior of domestic animals.
ASC 102 APPLICATIONS OF ANIMAL SCIENCE
(3)
The second in a sequence of two courses providing an introduction
to the subject of animal science. Emphasis is placed
on the application of scientific disciplines of anatomy, physiology,
nutrition, reproduction, genetics and behavior in the management
of domestic animals.
Prereq: ASC 101.
ASC 106 ANIMAL AGRICULTURE IN THE MODERN
WORLD (3)
Relationships of food production and consumption to income of humans
throughout the world; major livestock (such as beef and dairy cattle,
sheep, swine, poultry and horses) production areas of the world;
relationships between live animal merit and yield of retail cuts
of meat; identification of skeletal components; identification and
functions of reproductive and digestive tract components; characteristics
of breeds of domesticated livestock.
ASC 300 MEAT SCIENCE (4) (Online
Support)
A historical perspective of the meat industry together with major
changes in body type and composition in both the live animal and
its end product meat. Students will evaluate live market animals
(swine, cattle, sheep), harvest the market animals, and follow their
carcasses and cuts through fabrication and distribution channels.
Major topics of discussion will focus on growth and development,
inspection, grading, physical and chemical composition of meat and
postmortem changes that affect meat quality. Additional information
will cover meat marketing trends, nutrition, meat cookery, meat
selection, health issues and consumer information. Lecture: two
hours; laboratory two hours per week.
Prereq: ASC 101 and ASC 102.
ASC 205 LIVESTOCK, PEOPLE AND
THEIR INTERACTIONS (1)
Local experts in a wide variety of animal production enterprises
and associated support services will give presentations on their
area of expertise. Following the presentation, students will
have the opportunity to discuss the topic of the day and potential
employment opportunities in that field with the speaker.
Prereq: ASC 101 and ASC 102 (or concurrent enrollment)
.
ASC 301 LIVESTOCK SELECTION AND EVALUATION
(3)
Selection principles of purebred and commercial beef cattle, sheep,
swine and horses. Evaluation of live animal and carcass characteristics
of beef cattle, sheep and swine. Emphasis placed on oral reasons.
Laboratory, six hours. Not open to freshmen.
Prereq: ASC 101 and ASC 102.
ASC 303 EVALUATION AND GRADING OF MEATS
(2)
A detailed consideration of the factors involved in the selection,
grading and evaluation of carcasses and wholesale cuts of beef,
pork and lamb. Specific emphasis will be given to cutability, quality
and maturity as they relate to palatability and acceptance by the
consumer. Laboratory, four hours.
Prereq: FSC 304 or FSC 306.
ASC 309 ADVANCED EVALUATION AND GRADING
OF MEAT (2)
Further consideration of the factors involved in selecting, grading
and evaluating carcasses and wholesale cuts of beef, pork, and lamb.
Emphasis will be placed on writing reasons. Laboratory, four hours.
Prereq: ASC 303 or consent of instructor.
ASC 310 EQUINE ANATOMY AND CONFORMATION
(2)
Anatomy of the horse with emphasis on the feet and legs. Topics
will also include analysis of gaits, movement and the causes of
common unsoundness with particular attention to the relationship
between conformation and soundness and the application of visual
appraisal to the selection of horses for performance and breeding.
Prereq: ASC 101 and ASC 102.
ASC 311 ADVANCED EQUINE EVALUATION (1)
Advanced study of conformation and performance in the horse. Selection
of horses of different breeds based on confirmation, breed character
and movement. Emphasis will be placed on developing a knowledge
of industry standards and preparation of oral reasons.
Prereq: ASC 310.
ASC 312 ADVANCED LIVESTOCK SELECTION
AND EVALUATION (2)
Selection of purebred and commercial beef cattle, sheep, swine and
horses. Special emphasis on oral reasons, livestock contest procedures
and herd improvement principles. Laboratory, six hours.
Prereq: ASC 301 or consent of instructor.
ASC 320 EQUINE MANAGEMENT (3)
Study of the basic principles associated with horse management.
Topics will include equine behavior, equine diseases and herd health
programs, facilities and environmental management, nutrition and
feeding management. Lecture, two hours; laboratory, three hours
per week.
Prereq: ASC 101 and ASC 102.
ASC 321 DAIRY CATTLE EVALUATION (2)
Evaluation of dairy cattle for type characteristics. Laboratory,
four hours.
ASC 323 ADVANCED DAIRY CATTLE EVALUATION
(1)
Open only to those who have consent of instructor. Laboratory, two
hours.
Prereq: ASC 321.
ASC 325 ANIMAL PHYSIOLOGY (3)
An introduction to the functional anatomy and physiology of major
body systems in domestic animals. Emphasis will be on
how these systems interact to regulate circulation, gas exchange,
acid-base balance, digestion and metabolism, locomotion and adapting
to environmental changes.
Prereq: BIO 152 (may be taken concurrently) and CHE 115 or
equivalent.
ASC 340 POULTRY PRODUCTION (2) (Online
Support)
A study of the application of avian biology to modern poultry production.
Topics include anatomy, physiology, reproduction, incubation and
embryonic development, breeding and genetics, nutrition and feeding,
disease control, housing and environmental control, management,
poultry and egg products, and the structure of the poultry industry.
For majors and non-majors.
Prereq: ASC 101 and ASC 102 or equivalent or permission of
instructor.
ASC 362 ANIMAL GENETICS (4)
Study of genetics as applied to specific companion animals and livestock
species. Roles of selection and mating systems and their
expected consequences are examined when applied to qualitative
and quantitative traits expressed by specific companion animals
and various livestock species.
Prereq: ASC 101
ASC 364 REPRODUCTIVE PHYSIOLOGY OF FARM
ANIMALS (4)
Introduction to anatomy and physiological processes related to reproduction
with a focus on farm animals. Evaluations of management
procedures as they relate to reproductive physiology.
Prereq: ASC 101 or BIO 152, CHE 230 or 236 (Chemistry
may be taken concurrently.)
ASC 378 ANIMAL NUTRITION (4)
A fundamental study of the nutrients, their utilization and their
role in the animal in conjunction with an applied understanding
of the manner in which feedstuffs are evaluated and blended
to meet the various species’ needs for those nutrients.
Prereq: CHE 230 or 236.
ASC 382 ANIMAL PRODUCTION PRINCIPLES
(3)
A broad survey of animal agricultural management covering cattle,
horses, poultry, swine, sheep and goats. Emphasis is placed
on the practical application of scientific disciplines including
anatomy, physiology, nutrition, reproduction and genetics.
For nonmajors only.
ASC 395 SPECIAL PROBLEM IN ANIMAL SCIENCE/FOOD
SCIENCE (2)
Course designed for students interested in pursuing independently
some specific problem. May be repeated for maximum of four credits.
Prereq: Consent of instructor. (Same as FSC 395.)
ASC 399 EXPERIENTIAL LEARNING IN ANIMAL
SCIENCES/FOOD SCIENCE (1-6)
A field-based learning experience in animal sciences and food science
under the supervision of a faculty member. May be repeated to a
maximum of six credits as an elective on a pass/fail basis.
Prereq: Consent of instructor and department chairperson and completion
of a departmental learning contract before registration. (Same as
FSC 399.)
ASC 404G SHEEP SCIENCE (4)
History and importance of the sheep industry; application of the
principles of selection, breeding, feeding and management of sheep
for efficient lamb and wool production. Lecture, two hours per week;
laboratory, four hours per week.
Prereq: ASC 300, ASC 362, ASC 364 and ASC 378 or consent
of instructor.
ASC 406 BEEF CATTLE SCIENCE (4)
Scope and importance of the beef cattle industry; roles of the major
cattle breeds and organizations associated with the beef cattle
industry; application of equipment, identification, nutrition, reproduction,
genetics, health, marketing, taxation and management principles
to beef cattle production; impact of current economic, social and
environmental issues on the beef cattle industry. Lecture, three
hours; laboratory, three hours.
Prereq: ASC 300, ASC 362, ASC 364 and ASC 380 or consent
of instructor.
ASC 408G SWINE SCIENCE (2) (Online
Support)
A study of the scope and importance of the swine industry and the
application of the principles of selection, breeding, reproduction,
nutrition, housing, environment, health, and general management
to present-day swine production.
Prereq: ASC 300, ASC 362, ASC 364 and ASC 380 or consent
of instructor.
ASC 410G EQUINE SCIENCE (3)
Detailed study of the anatomy and physiology of the horse as they
relate to the nutrition, reproduction, athletic ability, unsoundness
and control of diseases and parasites. Lecture, two hours; laboratory,
two hours.
Prereq: ASC 362, ASC 364 and ASC 380 or consent of instructor.
ASC 420G DAIRY CATTLE SCIENCE (3)
Scope and importance of the dairy cattle industry; selection, breeding,
housing, feeding and management of dairy cattle. Lecture, two hours;
laboratory, two hours.
Prereq: ASC 362, ASC 364 and ASC 380 or consent of instructor.
ASC 470 CAPSTONE FOR ANIMAL AGRICULTURE
(3)
Discussion of the importance of livestock production to society
and consideration of major issues impacting animal agriculture.
Principles and practices learned in disciplinary and commodity Animal
Sciences courses are integrated into a unified perspective, and
the scientific method is employed as an approach to problem analysis
and resolution. Refinement of skills in critical thinking, information
gathering, writing, and oral communication is emphasized.
Prereq: Senior standing in College of Agriculture, Animal
Sciences major.
ASC 564 MILK SECRETION (3) (Syllabus)
Anatomy of the mammary gland, physiology and biochemistry of milk
secretion and management factors affecting yield and composition
of milk.
Prereq: ASC 378, VS 350 (recommended).
ASC 601 MAMMALIAN ENDOCRINOLOGY (3)
An introduction to the basic anatomy, physiology and biochemistry
of endocrine systems with emphasis on mechanisms of hormone synthesis,
secretion and action. Lectures and reading assignments will focus
on endocrine function in mammalian species, including laboratory
animals, humans and livestock.
Prereq: BCH 401G and BIO 350 or equivalents. (Same as PGY
601.)
ASC 602 MICRONUTRIENT METABOLISM (4)
Detailed study of the properties, metabolism, biochemical and physiological
functions and interactions of vitamins and minerals, and their relationships
to deficiency symptoms and toxicity.
Prereq: BCH 401G or consent of instructor. (Same as NS 602.)
ASC 630 ADVANCED MEAT SCIENCE (4)
Advanced meat science with special reference to the histological,
chemical, physical and microbiological properties as they relate
to meat quality, organoleptic acceptability and processing procedures.
Lecture, three hours; laboratory, two hours.
Prereq: FSC 304, FSC 306 or equivalent; one course in histology
or biochemistry or consent of instructor. (Same as FSC 630.)
ASC 660 BIOLOGY OF REPRODUCTION (3)
Advanced study of current topics in reproductive biology. The course
is comprised equally of student-led discussions and lectures given
by faculty with research expertise in selected topics. Readings
will be taken from current and classic literature. Topics covered
include (but are not limited to) molecular and cellular endocrinology,
hormone receptors and mechanism of action, reproductive neuroendocrinology,
reproductive behavior, gametogenesis, fertilization, sexual differentiation,
puberty, menopause and environmental effects on reproduction. Emphasis
will be placed on the analysis and understanding of the experimental
basis for current concepts in reproductive biology.
Prereq: ASC/PGY 601 and ASC 364 or BIO/PGY 502 or consent
of instructor. (Same as PGY 660 and ANA 660).
ASC 680 LABORATORY METHODS IN NUTRITIONAL
SCIENCES (4)
The use of laboratory techniques and instrumentation in the solution
of fundamental problems of nutrition. Lecture, one hour; laboratory,
six hours. (Same as NS 680.)
ASC 681 ENERGY METABOLISM (2)
An in-depth discussion of nutritional energetics, from the standpoint
of factors which influence the utilization of dietary energy. A
critical review of current literature.
Prereq: ASC 378 or equivalent, BCH 502 or equivalent or consent
of instructor.
ASC 682 MICROBIAL ECOLOGY OF DIGESTION
(4)
Principles of microbiology as they relate to nutrition and digestion
in ruminant and nonruminant animals. Procedures for cultivation,
isolation and characterization of anaerobic bacteria from the gastrointestinal
tract. Methods for measuring and evaluating microbial growth and
activity in the gastrointestinal tract. Lecture, two hours; laboratory,
four hours.
Prereq: BIO 476G or equivalent and consent of instructor.
ASC 683 PROTEIN METABOLISM (2)
A study of the principles and present concepts of protein and amino
acid nutrition and metabolism in the animal.
Prereq: Graduate level biochemistry.
ASC 684 ADVANCED RUMINANT NUTRITION
(3)
Principles of ruminant metabolism in the utilization of feedstuffs
for meat, milk, and wool production.
Prereq: ASC 682 and two or more courses from ASC 681, ASC
683, ASC 685 and ASC 687 or consent of instructor.
ASC 685 MINERAL METABOLISM (2)
An in-depth review of the function, requirement deficiency and toxicity
of mineral elements in nutrition. Emphasis on the interactions between
elements and current literature will be made.
Prereq: ASC 378 or NFS 510 or equivalent, BCH 502 or equivalent
or consent of instructor. (Same as NFS 685.)
ASC 686 ADVANCED NONRUMINANT NUTRITION
(3)
A study of nutrient utilization as influenced by digestion, absorption
and metabolism with emphasis on swine and poultry.
Prereq: One course each in nutrition and biochemistry.
ASC 687 VITAMIN METABOLISM (2)
Detailed study of the metabolism of vitamins and the role of vitamins
in the metabolism of carbohydrates, proteins, lipids, and minerals.
Prereq: BCH 502 or CHE 552 or consent of instructor.
ASC 688 EQUINE NUTRITION (2)
Detailed study of anatomical, physiological and microbiological
factors influencing the nutritive requirements of the equine for
maintenance, growth, reproduction, lactation and work.
Prereq: One course in nutrition and physiology or biochemistry
or consent of instructor.
ASC 689 PHYSIOLOGY OF NUTRIENT DIGESTION
AND ABSORPTION (3)
An analysis and comparison of the structure and function of mammalian
and avian gastrointestinal tracts, of feedstuff digestive processes,
and of specific mechanisms responsible for nutrient absorption in
various cell types. Emphasis is placed on livestock and avian species.
Prereq: Graduate level Biochemistry.
ASC 748 MASTER'S THESIS RESEARCH (0)
Half-time to full-time work on thesis. May be repeated to a maximum
of six semesters.
Prereq: All course work toward the degree must be completed.
ASC 749 DISSERTATION RESEARCH (0)
Half-time to full-time work on dissertation. May be repeated to
a maximum of six semesters.
Prereq: Registration for two full-time semesters of 769 residence
credit following the successful completion of the qualifying exams.
ASC 768 RESIDENCE CREDIT FOR THE MASTER'S
DEGREE (1-6)
May be repeated to a maximum of 12 hours.
ASC 769 RESIDENCE CREDIT FOR THE DOCTOR'S
DEGREE (0-12)
May be repeated indefinitely.
ASC 771 ANIMAL SCIENCE SEMINAR (1) (Online
Support)
May be repeated twice for a maximum of three credits.
ASC 780 SPECIAL PROBLEMS IN ANIMAL DERIVED
FOODS (1-4)
May be repeated for a maximum of nine credits.
Prereq: Consent of graduate adviser. (Same as FSC 780.)
ASC 781 SPECIAL PROBLEMS IN GENETICS
AND ANIMAL BREEDING (1-4)
May be repeated to a maximum of nine credits.
Prereq: Consent of graduate adviser.
ASC 782 SPECIAL PROBLEMS IN ANIMAL NUTRITION
(1-4)
May be repeated to a maximum of nine credits.
Prereq: Consent of graduate adviser.
ASC 783 SPECIAL PROBLEMS IN REPRODUCTIVE
PHYSIOLOGY (1-4)
Intensive study or investigation of topics in physiology not covered
in formalized courses. May be repeated under different subtitle
to a maximum of nine credits.
Prereq: Consent of graduate adviser.
ASC 790 RESEARCH IN ANIMAL DERIVED FOODS
(1-6)
Problems involving original investigation. May be repeated for a
maximum of nine credits.
Prereq: Consent of graduate adviser. (Same as FSC 790.)
ASC 791 RESEARCH IN GENETICS AND ANIMAL
BREEDING (1-6)
Problems involving original investigation. May be repeated for a
maximum of nine credits.
Prereq: Consent of graduate adviser.
ASC 792 RESEARCH IN ANIMAL NUTRITION
(1-6)
Problems involving original investigation. May be repeated for a
maximum of nine credits.
Prereq: Consent of graduate adviser.
ASC 793 RESEARCH IN REPRODUCTIVE PHYSIOLOGY
(1-6)
Original investigation of mechanisms and problems related to mammalian
reproduction. May be repeated under different subtitle to a maximum
of nine credits.
Prereq: Consent of graduate adviser.
FSC 107 INTRODUCTION TO FOOD SCIENCE
(3)
A general basic food science course that deals with world food needs
and available food supplies, types of food and nutritive values
and use, food processing technology and distribution methods.
FSC 304 ANIMAL DERIVED FOODS (5)
Principles of red meat, poultry, fish and dairy processing; physical
and chemical composition and nutritive values of meat, dairy and
egg products; structure and identification of muscle; inspection,
grading, formulation, processing and preservation methods; organoleptic
properties and consumer acceptance of processed meat, dairy and
egg products. Lecture, three hours; laboratory, four hours per week.
Prereq: GEN 106 or GEN 107.
FSC 306 INTRODUCTION TO FOOD PROCESSING
(4)
Commercial processing of foods including theory and use of heat
exchangers, separators, freezers, air and vacuum dryers, evaporators,
membrane separation, electrodialysis, emulsion formers, extruders,
and irradors. Physico-chemical changes in osmotic pressure, vapor
pressure, pH surface tension, viscosity, emulsification and colloidal
dispersions in processed foods will be discussed. Processing of
waste streams will also be discussed.
Prereq: CHE 105, CHE 107, CHE 236.
FSC 395 SPECIAL PROBLEM IN ANIMAL SCIENCE/FOOD
SCIENCE (2)
Course designed for students interested in pursuing independently
some specific problem. May be repeated for maximum of four credits.
Prereq: Consent of instructor. (Same as ASC 395.)
FSC 399 EXPERIENTIAL LEARNING IN ANIMAL
SCIENCES/FOOD SCIENCE (1-6)
A field-based learning experience in animal sciences and food science
under the supervision of a faculty member. May be repeated for a
maximum of six credits as an elective on a pass/fail basis.
Prereq: Consent of instructor and department chairperson
and completion of a departmental learning contract before registration.
(Same as ASC 399.)
FSC 434G FOOD CHEMISTRY (4)
Chemical and physical properties of proteins, lipids, carbohydrates,
pigments and food additives as they relate to food processing and
food preservation. Lecture, three hours; laboratory, two hours.
Prereq: BCH 401G or consent of instructor.
FSC 530 FOOD MICROBIOLOGY (5)
Study of procedures for the enumeration and identification of foodborne
microorganisms important in the food industry. Principles for controlling
contamination and growth of microorganisms during production, processing,
handling and distribution of food products. Lecture, three hours;
laboratory, four hours.
Prereq: BIO 108 and BIO 109 or equivalent.
FSC 535 FOOD ANALYSIS (4)
Techniques and instrumentation used to determine the chemical composition
of foods. Emphasis is placed on the principles of chemical analysis
as it relates to foods and food processing. Lecture, two hours;
laboratory, four hours per week.
Prereq: FSC 434G.
FSC 536 ADVANCED FOOD TECHNOLOGY (4)
Concepts of developing/improving new food products or food processing
including: consumer awareness, marketing, ingredient specifications,
product formulation, stabilization of product, packaging to meet
shelf life goals, shelf testing of products, challenge testing,
establishment of HACCP system, consumers testing, market testing,
and introduction to the market. A capstone course, where all concepts
of food science are used to extend or create new food products for
the market place. Lecture, three hours; laboratory, two hours.
Prereq: AEN 340, FSC 306, and FSC 335; or consent of instructor.
FSC 538 FOOD FERMENTATION AND THERMAL
PROCESSING (4)
Thermal processing of foods. The use of microorganisms in the preservation
of raw foods and the manufacture of new foods. Manipulation and
improvement of cultures to ensure production of desirable end products.
Lecture, three hours; laboratory, two hours.
Prereq: BIO 108, BIO 109, BIO 476G, FSC 530 or consent of
instructor.
FSC 540 FOOD SANITATION (3)
A study of sanitation principles and techniques for ensuring the
safety and wholesomeness of our food supply.
Prereq: FSC 530 or equivalent.
FSC 630 ADVANCED MEAT SCIENCE (4)
Advanced meat science with special reference to the histological,
chemical, physical and microbiological properties as they relate
to meat quality, organoleptic acceptability and processing procedures.
Lecture, three hours; laboratory, two hours.
Prereq: FSC 304, FSC 306 or equivalent; one course in histology
or biochemistry or consent of instructor. (Same as ASC 630.)
FSC 636 FOOD PACKAGING (2)
Detailed description of food packaging materials, composition and
resistance to chemical and physical damage and their use in food
systems as well as criteria for selection of packaging systems for
specific food processing techniques will be presented. Methods of
production, e.g.: blow mold, casting and estrusion; layering; lamination
and co-extrusion; processing; and printing and sealing will be discussed.
Prereq: FSC 536, FSC 538 or equivalent or consent of instructor.
FSC 638 FOOD PROTEINS (3)
This course deals with chemical, biochemical, and enzymatic significance
of proteins in food systems; physiochemical and functional properties
of animal and plant proteins, their interactions with lipids, carbohydrates,
flavors, minerals and other food components during processing and
storage, and resulting modifications of food quality.
Prereq: FSC 434G or consent of instructor.
FSC 640 FOOD LIPIDS (3)
An advanced study of the physical, chemical, and biochemical significance
of lipids in foods. Topics include the structure and function of
lipids in post-harvest physiology, interaction with other food components,
and the effect of lipids on the physical properties of foods during
processing and storage.
Prereq: One course in Food Chemistry or Biochemistry.
FSC 780 SPECIAL PROBLEMS IN ANIMAL DERIVED
FOODS (1-4)
May be repeated for a maximum of nine credits.
Prereq: Consent of graduate adviser. (Same as ASC 780.)
FSC 790 RESEARCH IN ANIMAL DERIVED FOODS
(1-6)
Problems involving original investigation. May be repeated for maximum
of nine credits.
Prereq: Consent of graduate adviser. (Same as ASC 790.) |
