Professor K. R. Pond, Chairperson.

Thornton Professor Galyean; Professors Albin, McGlone, M. F. Miller, Ramsey, and Richardson; Associate Professor R. M. Miller; Assistant Professors Brady, Herring, Jackson, and Thompson; Instructors Elliott and Guay; Lecturer Hellman; Adjunct Faculty: Allen, Cole, McCollum, Pence, Prien, Rooney, and Tracy.

This department supervises the following degree programs: ANIMAL SCIENCE, Bachelor of Science, Master of Science, and Doctor of Philosophy; FOOD TECHNOLOGY, Bachelor of Science and Master of Science. Two areas of specialization in food technology are offeredscience and industry.

Students majoring in animal science for the B.S. degree may choose from three emphases: business, production, or science. The business option prepares students for careers in all facets of livestock production and subsidiary support services by blending animal science with business and economics courses. The production option provides the latest scientific principles for efficient livestock production, marketing, and processing. The science option provides training in advanced basic sciences to prepare students for study towards an advanced degree. The department also directs the preprofessional course preparation for veterinary medicine.

Students must earn a grade of C or better in all animal science courses that are required for graduation. All electives are subject to departmental approval. Degree requirements are given below.

This department offers a choice of minors in animal science or food technology for students majoring outside the department. For more information on requirements for completing a minor, refer to the "Selecting a Minor" segment in the college section of this catalog or contact the departmental chairperson.

Animal Science Curriculum.

Minimum hours required for graduation134. (Students must fulfill the University Multicultural Requirement.)

*Select 6 hours from Category D, General Education Requirements.

Production electives:Students will select 12 hours from the following: ANSC 4401, 4402, 4403, or 4406.

**Students will select one of the emphases listed below according to their area of interest:

Animal Business: additional required coursesACCT 2300, BLAW 3391, AAEC 3301, 3302, 3304, 3401, or ISQS 2345, 3 hours from AAEC 3303, 4303, 4317, or 4320; free electives10-11 hours.

Animal Production: additional required coursesMBIO 3400, ANSC 3306 or 4400; approved electivesANSC 2302, 2303, 2304, 3203, 3204, 3205, 3303, 3304, 3308, 4000, 4001, 4202, 4300, 4302, 4306, 4400, 4402, 4406, FDT 3303, AAEC 3301, 3302, 3304, 3401, 4317, 4320, PSS 2432, 3321, 3322, or 4421, plus other approved electives for a total of 12 hours; free electives9-11 hours.

Animal Science: additional required coursesCHEM 3306, 3106, AAEC 3401, PSS 3421; approved electivesANSC 3306, 4000, 4001, 4202, 4300, 4400, AGSC 2300, PSS 2432, FD T 3303, MBIO 3400, 3401, BIOL 1401, 3302, 3420, ZOOL 3405, 3401, 4304, 4306, 4312, 4409, PHYS 1306, 1103, 1307, 1104, CHEM 3311, 3312, 3402, or 4303, plus other approved electives for a total of 12 hours; free electives8-9 hours.

Food technology provides the basic course work for a comprehensive background in the properties and preservation of foods. Food technology graduates may be employed in areas concerned with food systems management, design and development of new food products, strategies for quality assurance and food safety, or research in basic constituents of food. The increasing pressure of world population growth on available food supply assures a stable, growing job market for food technology students. Positions in private industry, educational institutions, and governmental agencies offer excellent potential for rapid advancement. The Food Technology section provides course work suggested by the Institute of Food Technologists and emphasizes processing and quality control aspects. A pilot plant and associated chemical and microbiological laboratories allow the student practical experience in development, manufacture, and analysis of food products. Degree requirements are given below.

*Food Technology Curriculum

Minimum hours required for graduation134. (Students must fulfill the University Multicultural Requirement.)

*Select 6 hours from Category D of General Education Requirements.

**Students will select one of the emphases listed below according to their area of interest:

Science: 27 hours of the 37 hours of electives must be selected from Adv. CHEM, PHYS 1306 and 1103, CHEM 2401, 9 hours of approved science electives, 3 hours of approved departmental electives and 3 hours of basic agriculture courses.

Industry: 24-25 hours of the 36-37 hours of electives must be selected from ACCT 2300 or Adv. CHEM, FD T 3304, 3 hours from ANSC 3201 and 3101 or PSS 2311, 6 hours of basic agriculture courses, and 9 hours of approved departmental electives.

Preveterinary Medicine Option. Although Texas Tech does not offer a degree in preveterinary medicine, students may still prepare for veterinary school by completing the minimum admission requirement of 64 credit hours. The following courses are included in the minimum admission requirement: ANSC 3301; BIOL 1402; CHEM 1307, 1107, 1308, 1108, 3305, 3105, 4303; COMS 2300; ENGL 1302, 2301, 2309; MATH 1351; MBIO 3401; PHYS 1306, 1103, 1307, 1104; PSS 3421; and at least 11 credit hours of electives. A preveterinary medicine advisor is available to assist students in selecting courses and degree programs.

Courses in Animal Science. (ANSC)

1401. General Animal Science (4:3:3). The application of basic scientific principles to the efficient production of domestic animals. Students must enroll in lecture, lab, and discussion concurrently. F, S.

2301. Livestock and Meat Evaluation I (3:2:3). Prerequisite: ANSC 1301. Evaluation and selection of breeding and market animals, carcass evaluation and grading, breed characteristics. Field trips to ranches and meat packing plants. S.

2302. Livestock and Meat Evaluation II (3:1:6). Advanced training in evaluating, selecting, pricing, and grading of breeding and market livestock, carcasses, and wholesale cuts. Field trips to ranches and meat packing plants. Livestock and meat judging teams originate from this course. May be repeated for credit. F.

2303. Care and Management of Companion Animals (3:3:0). Principles and practices of proper selection, feeding, and care of companion animals, with emphasis on the dog and cat. Nutrition, health care, behavior, training, and reproduction are discussed. F.

2304. Selection and Evaluation of Horses (3:2:3). Prerequisite: Sophomore standing. Criteria for evaluation and selection of breeding and show animals. Evaluation of breed types and show ring characteristics. Field trips to various breed operations. Horse judging teams will originate from this course. S.

2401. Anatomy and Physiology of Domestic Animals (4:3:3). Prerequisite: ANSC 1301. Introduction to anatomy and physiology of domestic animals. The anatomy and physiology of the nervous, skeletal, muscular, circulatory, digestive, urinary, reproductive, and endocrine systems. Students must enroll in lecture, lab, and discussion concurrently. S.

3101. Selection, Care, Processing, and Cooking of Meats (Laboratory) (1:0:2). Prerequisite: Concurrent registration with ANSC 3201. Personal and demonstrative experience of lecture material in ANSC 3201. Visits to meat packing plants and retail markets. F.

3201. Selection, Care, Processing, and Cooking of Meats (2:2:0). Corequisite: ANSC 3101 for animal science and food technology majors. A general course in selecting, preserving, inspecting, grading, and cooking meats. F.

3203. Livestock and Meat Judging (2:0:6). Prerequisite: ANSC 2302. In-depth special training in livestock and meat judging, grading and evaluation for students who wish to become members of the livestock or meat judging teams. May be repeated for credit. S. (Writing Intensive)

3204. Advanced Livestock, Horse, and Meat Judging (2:0:6). Prerequisite: ANSC 2304 or 3203. Advanced training in judging, grading, and evaluating performance for members of the senior livestock, horse, or meat judging teams. May be repeated for credit once. F. (Writing Intensive)

3301. Principles of Nutrition (3:3:0). Prerequisite: ANSC 1301, CHEM 3303, 3103, or 3305, 3105. Nutritional roles of carbohydrates, proteins, lipids, minerals, vitamins, and water. Digestion, absorption, and use of nutrients and their metabolites. F.

3302. Livestock Production (3:3:0). The application of scientific and technological advances to production practices in range beef cattle, sheep and goats, swine production and feedlot practices. Not open to animal science majors. S.

3303. Introductory Horse Management (3:3:0). An introduction to all aspects of equine management including selection, herd health, reproduction, nutrition, behavior, and marketing. F.

3304. Management and Training of Horses (3:0:6). Prerequisite: ANSC 3303 or consent of instructor. Practical application of the science of equine behavior to training young ranch horses. Emphasis on training, communication, and progressive learning of ranch skills.

3305. Applied Animal Nutrition (3:3:0). Prerequisite: ANSC 1301, CHEM 1305, 1306. The fundamental metabolic principles of nutrition will be developed into concepts applicable to problem solving and situation use in the field. Nutrition-disease involvement. Not open to animal science majors. Will not qualify as prerequisite to ANSC 3307. S, SSI.

3306. Animal Diseases (3:3:0). Diseases of farm animals, both infectious and noninfectious, parasites, parasitic diseases, and the establishment of immunity through the use of biological products. S.

3307. Feeds and Feeding (3:2:2). Prerequisite: ANSC 3301, CHEM 3303, 3103, or 3305, 3105. Characteristics of feedstuffs used in livestock enterprises. Ration formulation and nutritional management of beef and dairy cattle, sheep, goats, swine, and horses. Methods of processing and evaluating feeds. S.

3308. Quality Control and Management of Feed Manufacturing (3:1:3). Application of scientific principles and practices to quality control and management of feed manufacturing with respect to their effects on animal performance.

3309. Principles of Therapeutic Riding (3:2:2). An interdisciplinary overview of therapeutic riding with primary emphasis on the horse as therapy, riders with disabilities, and the intervention process. (RLS 3309)

3310. Principles of Equine Sales Preparation and Marketing (3:2:2). Prerequisite: ANSC 3303. Principles of equine management as related to fitting, presentation, and marketing of horses.

3401. Reproductive Physiology (4:3:3). Prerequisite: ANSC 2401. Physiological approach to reproductive processes in farm animals. Study includes anatomy, endocrinology, estrous cycles, egg and sperm physiology, fertilization, gestation, parturition, and artificial insemination. F.

3402. Animal Breeding and Genetics (4:3:2). Prerequisite: MATH 1320. Fundamental principles of cellular, population, and quantitative genetics applied in selection and mating systems to make genetic improvements in farm animals. Majors only. F. (Writing Intensive)

4000. Internship (V1-12). Prerequisite: Consent of department chairperson. A supervised study course providing in-service training and practice in the various areas of animal science. F, S, SS.

4001. Special Problems in Animal Science (V1-6). Prerequisite: Senior standing and approval of department chairperson. Individual investigation. May be repeated for credit. F, S, SS.

4100. Animal Science Seminar (1:1:0). Assigned subjects. Review of recent investigations. Reports and discussions. May be repeated once for credit. F, S.

4202. Artificial Insemination of Livestock (2:1:3). Prerequisite: ANSC 3401 and consent of instructor. Anatomy and physiology of reproductive organs, palpation, insemination techniques, handling frozen semen, estrous detection, synchronization of estrus and ovulation, and pregnancy determination. S.

4302. Beef Cattle Feedyard Management (3:3:0). Prerequisite: ANSC 3301 and junior or senior standing. The analysis of feedyard operationsdesign, economics, projections, bank relationships, procurement, and marketing. Customer relations and commodity hedging techniques. F.

4310. Animal Food and Welfare Issues (3:3:0). Discussion of current societal issues related to animal food and welfare in support of mankind in modern society. F.

4400. Meat Science and Muscle Biology (4:3:3). Prerequisite: ANSC 3101 and 3201, or consent of instructor. Study of meat components, their development, and their effect on meat characteristics and processing properties. Emphasis on industry issues. S.

4401. Swine Production (4:3:2). Prerequisite: ANSC 3307, 3401, and 3402 (majors only) or consent of instructor; may take only one of the above concurrently. Understanding pig biology and management of the pig's environment and genetics to maximize profits. Topics include genetics, nutrition, reproduction, housing, herd health and management practices. Laboratory and field trips. F. (Writing Intensive)

4402. Horse Production (4:3:2). Prerequisite: ANSC 3303, 3401, or consent of instructor. An advanced study of equine anatomy, reproductive physiology, nutrition, disease, and management. S. (Writing Intensive).

4403. Beef Production (4:3:3). Prerequisite: ANSC 3307, 3401, and 3402 (majors only) or consent of instructor; may take only one of above concurrently. The breeding, feeding, and managing of beef herds for profitable production of slaughter cattle. Emphasis on commercial cow-calf herds. Field trips to ranches. S.

4404. Processed and Cured Meat Science (4:3:3). Prerequisite: ANSC 3101, 3201, 4400, or consent of instructor. Introduction to manufactured meat products and muscle ingredients, processing technologies, storage conditions, and stability of cured muscle foods. S.

4406. Sheep and Goat Production (4:3:3). Prerequisite: ANSC 3307, 3401, and 3402 (majors only) or consent of instructor; may take only one of above concurrently. Sheep, goat, wool, and mohair production management and marketing practices. Field trips to ranches and feedlots. S.

Courses in Food Technology. (FDT)

2300. Principles of Food Technology (3:3:0). Basic information necessary to understand technological aspects of modern industrial food supply systems. A fundamental background in food classification, modern processing, and quality control. F, S.

2302. Elementary Analysis of Foods (3:2:3). Basic laboratory practice in food product testing. Should have had a course in chemistry or other lab science. S. (Writing Intensive)

3301. Food Microbiology (3:2:3). Prerequisite: MBIO 3400 or permission of instructor. Microorganisms important in food spoilage and in food preservation. Study of methods for preservation of food with respect to control of microbiological growth and activity. S, even years. (Writing Intensive)

3302. Advanced Food Analysis (3:2:3). Prerequisite: CHEM 3401, FDT 2302, or permission of instructor. Study of laboratory techniques fundamental to establishing the nutritional value and overall acceptance of foods. Investigation of food constituents and methods used in their analysis. F, even years.

3303. Food Sanitation (3:3:0). Principles of sanitation in food processing and food service applications. Chemical, physical, and microbiological basis of sanitation. Equipment and food product care. F, S, and SSII.

3304. Fruit and Vegetable Processing (3:2:3). Practice in preserving fruits and vegetables. Suitable for nonmajors. F.

4001. Food Technology Problems (V1-6). Taught on an individual basis. May be repeated for credit with permission. F, S, SSI.

4303. Food Chemistry (3:2:3). Prerequisite: CHEM 3401 or permission of instructor. Chemical and physiochemical properties of food constituents. A comprehensive study of food components, their modification, and technology applications in food. F, odd years.

4304. Field Studies in Food Processing and Handling (3:1:4). Visits to food processing and handling facilities and discussions of operations. F.

4305. Processing Oilseeds and Cereal Grains for Foods (3:2:3). Physical and chemical characteristics of oilseeds and grains and their effects on processing. Introduction to processing principles and techniques. S, odd years.

4306. Dairy Products Manufacturing (3:2:3). Physical and chemical characteristics of milk and milk products. Principles involved in processing dairy foods. S.