| AGB 3305 | Ag Event Planning & Management |
AGB 3305 Ag Event Planning & Management (3-0). To plan, organize, manage, and produce events. |
| AGED 2304 | Intro to Ag Education |
AGED 2304 Introduction to Agricultural Education (3-0). An analysis of evolving concepts and philosophies of agricultural education programs with emphasis upon history legislation and principles underlying organization and practice. This course is designed to prepare students for entry or advancement in agricultural occupations and professions job creation and entrepreneurship and agricultural literacy. Elements of this course includes: (1) explaining relationships of agricultural education to school based programs (2) the utilization of components to the agricultural education model in promoting supervised agricultural experiences and (3) identifying recent trends and developments in education and discussing the impact of these events on agricultural education programs. Equivalent courses: ANSC 3304 (through Summer 2014) and ANSC 2304 (through Summer 2022). |
| AGED 2313 | Prin of Agri Leadership |
AGED 2313 Principles of Agricultural Leadership (3-0). A study in basic vocational education including the following essential elements including concepts and skills relating to self-awareness academics to vocational education study habits productive work habits attitudes and employability skills consumer management occupational awareness and career decision making and associated with diverse human relations and personality development. Vocational Education history and parliamentary procedure will also be included. Equivalent courses: ANSC 2313 (through Summer 2022). |
| ANSC 2306 | Companion Animal Management |
ANSC 2306 Companion Animal Management (3-0). A study of the breeds management genetics reproduction nutrition and diseases of major classes of companion animals. |
| ANSC 2312 | Current Issues in Ag |
ANSC 2312 Current Issues in Ag (3-0). This course is designed to educate students about major issues in agriculture life sciences and natural resource sciences and to expose students to a variety of methods used to effectively communicate inform and influence decisions about these issues. |
| ANSC 3305 | Horse Prod & Mgt |
ANSC 3305 Horse Production and Management (3-0). Principles of scientific horse production and application of horse management skills. Topics covered include nutrition reproduction health and disease genetics and selection and economic aspects of equine enterprises. |
| ANSC 3305 | Horse Prod & Mgt Lab |
ANSC 3305 Horse Production and Management (3-0). Principles of scientific horse production and application of horse management skills. Topics covered include nutrition reproduction health and disease genetics and selection and economic aspects of equine enterprises. |
| ANSC 3310 | ST: Prin Tch Adult Learners |
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| ANSC 3318 | Tch Methods in Ag Ed |
ANSC 3318 Teaching Methods in Agricultural Education (2-2). Instructional methodology course that focuses on the selection and use of teaching strategies methods/approaches and techniques; evaluating learning; and managing learning environments for teaching agricultural subjects in formal educational settings. |
| ANSC 3319 | Special Pop in Ag Educ |
ANSC 3319 Special Populations in Agricultural Education (3-0). This advanced course will focus on the diverse needs of students for teaching and learning to take place. Special emphasis will be placed on the instruction of agricultural educations to populations of students within economic gender ethnic cultural political and physical differences. Students will discover and use educational theory to examine strategies and plans to overcome problems in their educational occupations. Students will research both legal requirements and expectations that affect what can be done to increase student learning web offered class. |
| ANSC 3321 | Curriculum & Prog Planning |
ANSC 3321 Curriculum and Program Planning in Agriculture (3-0). This course is designed to help students plan develop and assess agricultural education curricula in accordance with current standards and focus on principles and practices used in designing courses of instruction for effective teaching and total program development. Emphasis will be placed on providing information useful to agriculture teachers extension agents and administrators that might improve the effectiveness of the educational system. Goals of the course include: (1) identifying potential and existing education programs in agricultural education at the middle school junior high secondary post-secondary (adult) and teacher education levels and in extension education; (2) the development and testing of alternative means and methods of improving program components including improving methodological approaches and (3) the development of curriculum and programs that foster individual and organizational change while building skills and the examination of personal values and belief. |
| ANSC 3402 | Beef Cattle Prod & Mgt |
ANSC 3402 Beef Cattle Production and Management (3-2). The course will be divided into the areas of history breeding feeding and management of beef cattle. Range laboratory exercises will be an integral part of the course. Offered fall only. |
| ANSC 3402 | Beef Cattle Prod & Mgt Lab |
ANSC 3402 Beef Cattle Production and Management (3-2). The course will be divided into the areas of history breeding feeding and management of beef cattle. Range laboratory exercises will be an integral part of the course. Offered fall only. |
| ANSC 3410 | A&P of Domestic Animals |
ANSC 3410 Anatomy && Physiology of Domestic Animals (3-0). QEP MAPPED COURSE An Introduction to basic anatomy and physiology focusing on domestic animals. Topics will range from cell biology through organ systems and include both anatomy and physiology within the systems and total body interaction. Students will learn to apply content from the course by working through clinical case studies focused on animal health. Labs will include animal dissection to further illustrate the principles being taught in the course. Prerequisite: ANSC 1419 |
| ANSC 3410 | A&P of Domestic Animals Lab |
ANSC 3410 Anatomy && Physiology of Domestic Animals (3-0). QEP MAPPED COURSE An Introduction to basic anatomy and physiology focusing on domestic animals. Topics will range from cell biology through organ systems and include both anatomy and physiology within the systems and total body interaction. Students will learn to apply content from the course by working through clinical case studies focused on animal health. Labs will include animal dissection to further illustrate the principles being taught in the course. Prerequisite: ANSC 1419 |
| ANSC 3411 | Livestock Slaughter Insp |
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| ANSC 3411 | Livestock Slaughter Insp L01 |
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| ANSC 3416 | Lvstk Wildlife Nutr Mgmt |
ANSC 3416 Livestock and Wildlife Nutritional Management (3-2). Provide a thorough understanding of feeds and nutrients their classifications and an introduction to how animals digest and absorb nutrients. Animal species will be discussed individually and how rations vary and are formulated depending on stage of life or production. Both computer and hand diet formulation will be practiced. Prerequisite: 1419 or NRM 2330 or instructor consent. |
| ANSC 3416 | Lvstk Wildlife Nutr Mgmt Lab |
ANSC 3416 Livestock and Wildlife Nutritional Management (3-2). Provide a thorough understanding of feeds and nutrients their classifications and an introduction to how animals digest and absorb nutrients. Animal species will be discussed individually and how rations vary and are formulated depending on stage of life or production. Both computer and hand diet formulation will be practiced. Prerequisite: 1419 or NRM 2330 or instructor consent. |
| ANSC 4302 | Food and Meat Safety |
ANSC 4302 Food and Meat Safety (3-0). This course is designed to educate students about Food and Meat safety; food borne pathogens; hazard analysis critical control points (HACCP) and total quality management (TQM) practices. We will identify and evaluate potential human health problems from bacterial pathogens; Study the behavior of pathogenic bacteria (e.g. Escherichia coli O157:H7 non-O157 Shiga Toxin-producing E. coli Listeria monocytogenes Salmonella and Campytobacter) in foods. We will also study how to reduce the incidence of foodborne illness by developing procedures techniques and effective interventions for pathogen reduction and control throughout the food chain; Study the molecular ecology and transmission dynamics of human food borne pathogens; Probe the molecular pathogenesis of human food borne diseases. Examine animal identification and traceability systems for prevention/control of spread of foreign animal diseases foodborne pathogen outbreaks and agricultural/food bioterrorism. Prerequisite: ANSC 2406 |
| ANSC 4303 | Meat Fabrication |
ANSC 4303 Meat Fabrication (2-2). This course is designed to educate students about the global product that is meat and to expose students to meat fabrication as part of the culinary arts will find this course informational. Meat fabrication is breaking down the body of an animal into consumer cuts and boned meat. We aim to educate students to gain a holistic concept of cooking that they could not get simply from picking up a pack of meat at the grocery store or butcher shop. |
| ANSC 4305 | Agri Genetics |
ANSC 4305 Agricultural Genetics (3-0). Quantitative genetic principles applied to mating and selection of domestic livestock wildlife and range plants. The course integrates Mendelian principles with biomedical and statistical probability techniques for proper application to breeding selection inbreeding line breeding and pedigree information for progressive animal and plant breeding. The influences of gene frequency heritability and genetic relationships on the gene pool of populations is integrated into this course. The course includes application of the Hardy-Weinberg law and statistical correlation and regression as applied to selection of superior genetic lines of plants and animals. Offered fall only. |
| ANSC 4309 | Meat Que'Linary Tx BBQ |
ANSC 4309 Meat Que?Linary West Texas Barbecue (3-0). This course is designed to educate students using surveys demonstrations and participating in a class celebrating the rich heritage of American Barbecue. We will explore Texas Barbecue; preparation techniques which includes types of meats seasonings and cooking methods with emphasis of meat in the diet and food safety cost and availability. Emphasis will focus on regional cuisine and international methods to compare to the U.S. |
| ANSC 4314 | Forage Production & Mgt |
ANSC 4314 Forage Production and Management (3-0). Concept and practical aspects of forage production with emphasis on the southern half of the United States. Forage management and forage species and a review of grazing systems for differed species of livestock will be covered in the course. The practical application of knowledge will be stressed in this course with multiple real-life case studies being covered. |
| ANSC 4317 | Senior Capstone |
ANSC 4317 Senior Capstone (3-0). This course provides senior animal science students with an opportunity to reflect upon the animal science course of study and to synthesize the material learned throughout their coursework. This course prepares students to enter the workforce. |
| ANSC 5303 | Advanced Food and Meat Safety |
ANSC 5303 Special Topics (3-0). Advanced studies in current agricultural and natural resource sciences research. Topics assigned according to the experience interest and needs of the individual student. Registration approval by the ANSC chair. May be repeated under different subject matter titles. |
| ANSC 5304 | Forage Production & Mgt |
ANSC 5304 Forage Production and Management (0-6). Concepts and practical aspects of forage production with emphasis on the southern half of the United States. Forage Management and forage species and a review of grazing systems for differed species of livestock will be covered in the course. The practical application of knowledge will be stressed in this course with multiple real-life case studies being covered. |
| ANSC 5316 | Project Research |
ANSC 5316 Project Research (1 to 9-0). Research for thesis project. Prerequisite: Master of Science students that have been admitted to candidacy. May be repeated. |
| ANSC 5317 | Implementing Change |
ANSC 5317 Implementing Change (3-0). This course examines the processes by which professional change agents influence the introduction adoption and diffusion of technological changes. |
| ANSC 5321 | Animal Sci Business Planning |
ANSC 5321 Animal Science Business Planning (3-0). This course lays out the basic theory of microeconomics with numerous examples from the food and agricultural industries while the coverage of macroeconomics emphasizes real world applications rather than pure theory. |
| ANSC 5323 | Research Literature |
ANSC 5323 Research Literature (3-0). This course guides the student step-by-step from the selection of a problem through the process of conducting authentic research to the preparation of completed report with practical suggestions based on a solid theoretical framework. |
| ANSC 5324 | Animal Physiology |
ANSC 5324 Animal Physiology (3-0). The course is designed to expand upon the basic principles of anatomy and physiology of farm animals emphasizing ruminant and equine digestive physiology. Individual systems will be discussed as well as topics from current scientific discussions and publications. |
| ANSC 5326 | Animal Reproduction |
ANSC 5326 Animal Reproduction (3-0). Study of the anatomical cellular and physiological mechanisms that control the endocrine and reproductive systems of domestic animals and wildlife. |
| ANSC 5327 | Animal Nutrition |
ANSC 5327 Animal Nutrition (3-0). This course is designed to continue the nutrition education with an emphasis on biochemical pathways and metabolic control of nutrient partitioning. Glycolysis TCA cycle Urea cycle Gluconeogenesis and additional metabolic pathways will be discussed as well as nutrient metabolism and ruminant specific metabolism related to VFAs. |
| ANSC 5328 | Meat Production |
ANSC 5328 Meat Production (3-0). This course is designed to educate students about the global product that is meat and to expose students to the conversion of muscle to meat with emphasis on physical and biochemical changes. Microbiology and other related characteristics of meat and its implication in commercial meat processing. A course designed to teach the advance physical and chemical components of meat tissues as well as quantitative and qualitative attributes of meat and meat products including processing manufacturing distribution and preservation principles of meat production. Students will understand technological and manipulative skills in the slaughter and cutting of meat animals and the processing of meat products. To further discuss anatomy muscle structure and function chemical composition and physical characteristics of carcasses and cuts as determinants of live animal and meat quality. |
| ANSC 6301 | Thesis Proposal |
ANSC 6301 Thesis Proposal (0-6). Satisfactory completion of this course will result in an acceptable prospectus presented to the Graduate Committee. |
| STAT 5412 | Biostat Analysis I |
STAT 5412 Biostatistical Analysis I (2-2). An introduction to statistical concepts and models applied to agricultural and biological systems. The course introduces the scientific method inferential theory data types descriptive statistics goodness of fit contingency tables the normal distribution and one- and two-sample hypothesis testing. Emphasis will be placed on data analysis and interpretation using computer statistical applications. Required for MS Thesis Plan I option. Offered Fall. Equivalent courses: NRM 5412 (through Summer 2022), NRM 5312 (through Summer 2022), ANSC 5312 (through Summer 2022, BIOL 5316 (through Summer 2022). |
| STAT 5412 | Biostat Analysis I Lab |
STAT 5412 Biostatistical Analysis I (2-2). An introduction to statistical concepts and models applied to agricultural and biological systems. The course introduces the scientific method inferential theory data types descriptive statistics goodness of fit contingency tables the normal distribution and one- and two-sample hypothesis testing. Emphasis will be placed on data analysis and interpretation using computer statistical applications. Required for MS Thesis Plan I option. Offered Fall. Equivalent courses: NRM 5412 (through Summer 2022), NRM 5312 (through Summer 2022), ANSC 5312 (through Summer 2022, BIOL 5316 (through Summer 2022). |
