College of Agricultural
Sciences and Natural

Professor John R. Abernathy, Dean

Department of Animal Science and Food Technology

Professor Kevin R. Pond, Chairperson.

Professors Albin, McGlone, Miller, Ramsey, and Richardson; Assistant Professors Brady, Herring, Jackson, and Thompson; Adjunct Faculty: Cole, Pence, and Prien.

This department offers study in the following graduate degree programs: ANIMAL SCIENCE, Master of Science and Doctor of Philosophy; FOOD TECHNOLOGY, Master of Science. The department also participates in the interdepartmental program leading to the Master of Agriculture degree.

The department offers flexible degree programs preparing graduates for a wide array of positions in agriculture and allied fields. Students with bachelor's degrees in a variety of fields are welcome to study in the department.

The nonthesis, 36-hour Master of Agriculture degree is offered with specializations in agricultural product processing (meats or feeds), feedlot management, formula feed production, livestock production, and ranch management. An internship is required.

Master of Science degree students may pursue studies in Animal Breeding (physiology or genetics), Animal Nutrition (ruminant or monogastric), Animal Science, Food Technology, or Meat Science. A thesis, along with at least 24 semester hours of course work, is required.

The Master's degree in food technology emphasizes the technological aspects of food handling. Knowledge of the physical and biological sciences, economics, and engineering is applied to and coordinated with food development, processing, packaging, quality control, and distribution. Research programs involve food microbiology, histology, chemistry, and commodity products.

Consumer demands for a variety of highly nutritious and convenient foods of uniformly high quality create many and varied career opportunities in the food and allied industries. These careers include management, research and development, process supervision, quality control, procurement, distribution, sales, and merchandising.

Candidates for the Doctor of Philosophy degree in Animal Science may specialize in one of several areas of interest such as animal genetics, animal nutrition, reproductive or environmental physiology, or meat science. No foreign language requirement exists, but such a requirement may be instituted at the discretion of the student's advisory committee.

Interested persons should contact the department graduate advisor. Additional general degree requirements may be found in other sections of this catalog.

Students who receive stipends have special responsibilities in research and teaching. These awards include waiver of nonresident tuition.

Courses in Animal Science. (ANSC)

5000. Professional Internship (V1-6). Prerequisite: Consent of department chairperson. Supervised study providing advanced training for Master's of Agriculture students. Emphasis is on creative and technical abilities.

5001. Problems in Animal Science (V1-6). Prerequisite:: Consent of instructor. Selected problems based on the student's needs and interests not included in other courses. May be repeated for credit with approval of department.

5100. Seminar (1:1:0). Analysis of significant research. Oral presentations and discussions; enrollment required each semester of student's residence. F, S.

5302. Advanced Beef Production (3:3:0). Advanced study of beef production and management. Emphasis on the application of current research to improve the efficiency of beef production. F, SS odd years.

5304. Growth and Development (3:3:0). A study of differentiation, development, growth, and fattening of domestic animals and hereditary and environmental influences and interactions. S, even years, SS odd years.

5305. Advanced Livestock Production (3:3:0). Prerequisite: ANSC 3302 or equivalent. Advanced study of current research and on-farm practices of livestock production. Not open to animal science majors. S, SS odd years.

5306. Advanced Animal Breeding (3:3:0). Prerequisite: ANSC 3402. Advanced topics in selecting and mating farm animals with the objective of making genetic improvement. Emphasis on breeding value estimation and crossbreeding. F, odd years.

5307. Environmental Physiology of Domestic Animals (3:3:0). The study of animal-environment relationships and their impact on the efficiency of animal production. S, even years.

5308. Minerals and Vitamins in Animal Nutrition (3:3:0). An in-depth study of vitamin and mineral chemistry, metabolism, interrelationships, and requirements for production. F, odd years.

5311. Ruminant Nutrition (3:2:3). A study of the digestive physiology of ruminants. Emphasis on rumen fermentation and its relationship to practical nutrition. Individual topics and current research information. S.

5312. Advanced Sheep and Goat Production (3:3:0). Advanced study of sheep and goat production and management. Application of research in genetics, reproduction, nutrition, health, management, wool, mohair, and marketing.

5313. Advanced Animal Nutrition (3:3:0). Prerequisite: ANSC 3301, CHEM 3401 or 3305. The role of nutrients in the metabolism of farm animals. Nutrient use and energy efficiency in production. F, SS even years.

5314. Animal Protein and Energy Utilization (3:3:0). An in-depth study of nitrogen, amino acid metabolism, and energy utilization in animals. Evaluation of sources and requirements for production. S, even years.

5315. Neuroendocrinology (3:3:0). Prerequisite: Consent of instructor. Course will address current research on hypothalamic-pituitary regulation of physiological systems including reproduction, growth, immune function, digestion, and behavior.

5400. Advanced Meat Science and Muscle Biology (4:3:3). Advanced study of meat components, their development, and effect on meat characteristics and processing properties. Emphasis on industry issues and the current scientific literature. Not for students who have taken ANSC 4400. S.

5401. The Science of Meat and Meat Products (4:3:3). Histological, chemical, and biological properties of meat. Palatability characteristics, nutritive value, and quality factors. Preservation and packaging. Methods of analysis. F.

5403. Biometry (4:3:2). Introduction to biological statistics. Observations, probability, "t" test, analysis of variance, mean separation procedures, linear regression and correlation, and chi-square. Introduction to computerization of statistical analyses. F.

5404. Physiology of Reproduction (4:3:3). Anatomy of reproductive systems, physiological regulations of reproductive processes, estrous cycle, gonadal functions, semen evaluation, fertilization, embryology, pregnancy, parturition, lactation, reproductive efficiency, and research techniques. SS, odd years.

5405. Advanced Processed and Cured Meat Science (4:3:3). Prerequisite: ANSC 3101, 3201, 4400, or consent of instructor. Advanced application of scientific principles and practices to manufactured meat products. Interrelationships among muscle ingredients, processing technologies, storage conditions, and stability of cured muscle foods. S, SS even years.

5406. Advanced Reproductive Physiology of the Mare (4:3:2). Current research and techniques in the reproductive physiology of the mare. Areas covered will include endocrinology, embryo transfer, in vitro fertilization, hormone manipulation, and infertility and diseases in the mare.

5407. Advanced Reproductive Physiology of the Stallion (4:3:2). Current research and techniques on the reproductive physiology of the stallion. Areas covered will include endocrinology, collection for artificial insemination, preparation of cooled and transported semen, freezing semen, and infertility and diseases of the stallion.

6000. Master's Thesis (V1-12).

7000. Research (V1-12).

8000. Doctor's Dissertation (V1-12).

Courses in Food Technology. (FDT)

Students should consult the Department of Education, Nutrition, and Restaurant-Hotel Management (College of Human Sciences) for additional course offerings.

5301. Study in Food Microbiology (3:2:3). Isolation and identification of organisms surviving process treatment of food products. Techniques in maintaining culture and shelf-life quality for fermented foods. Organized lecture and individualized laboratories. S, even years.

5302. Chemical and Instrumental Analyses of Agricultural Products (3:2:3). Prerequisite: Consent of instructor. Application of chemical, chromatographic, and spectroscopic methods in analysis of agricultural products. F, even years.

5303. Study in Food Chemistry (3:2:3). Analysis of food components and changes in their characteristics due to processing treatments. Laboratory techniques in instrumental analysis. Organized lectures and individualized lab study. F, odd years.

5305. Research and Study Related to Cereal and Oilseed Products (3:2:3). Advanced practice in processing cereals and oilseeds. Particular emphasis on processing techniques involving new product development. May be repeated for credit. S, odd years.

5307. Topics in Food Technology (3). Students work on subjects of individual interest but opportunity is given for interaction with fellow students in the course. May be repeated for credit. F, S, SS.

5308. Study Related to Dairy Products (3:2:3). Advanced principles and techniques associated with processing and quality characteristics of dairy products. Organized lecture and individualized lab study. S.

6000. Master's Thesis (V1-12).

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