| ANSC 2301 | Introduction to Agriculture |
Course is designed to provide an overview of the agricultural sciences related to the scientific principles and practices of food and fiber production. Also will include examples of current agricultural technologies and applications.
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| ANSC 2304 | Intro to Ag Education |
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| ANSC 2312 | Current Issues in Ag |
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| ANSC 3305 | Horse Prod & Mgt |
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| ANSC 3305 | Horse Prod & Mgt Lab |
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| ANSC 3320 | Problems in Ag Education |
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| ANSC 3402 | Beef Cattle Prod & Mgt |
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| ANSC 3402 | Beef Cattle Prod & Mgt Lab |
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| ANSC 3410 | A&P of Domestic Animals |
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
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| ANSC 3410 | A&P of Domestic Animals Lab |
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
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| ANSC 3416 | Lvstk Wildlife Nutr Mgmt |
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| ANSC 3416 | Lvstk Wildlife Nutr Mgmt Lab |
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| ANSC 4302 | Food and Meat Safety |
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
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| ANSC 4303 | Meat Fabrication |
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 |
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| ANSC 4311 | McNair: Equine Exercise |
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| ANSC 4311 | McNair: Equine Nutrition |
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| ANSC 4316 | Ruminant Nutrition |
Physiology and chemistry of digestion, absorption and metabolism of nutrients in ruminants; nutrient functions, requirements, utilization and the effects of nutrient deficiencies and toxicities. An emphasis will be placed on ruminant specific metabolism and the net energy system. Prerequisite: ANSC 3311 or 3410
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| ANSC 4317 | Senior Capstone |
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| ANSC 5317 | Implementing Change |
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 |
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| ANSC 5323 | Research Literature |
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 |
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| ANSC 5326 | Animal Reproduction |
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| ANSC 5327 | Animal Nutrition |
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| ANSC 5328 | Meat Production |
The course will investigate live animal, meat products, and formulation of recipes for processed meats and sausage products of domestic meat production. |
| ANSC 5329 | Animal Breeding |
Advanced topics in breeding animal selection using scenario-based techniques and animal data to optimize production systems. Breeding plans of all livestock species including rotational and terminal crosses and the use of crossbreeding advantages of heterosis and breed complementarity. Additionally, heritability estimates and economically important traits will be focused on. |
| ANSC 5331 | Ruminant Nutrition |
Physiology and chemistry of digestion, absorption and metabolism of nutrients in ruminants; nutrient functions, requirements, utilization and the effects of nutrient deficiencies and toxicities. An emphasis will be placed on ruminant specific metabolism and the net energy system.
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