Animal Science 107: General Animal Science - Scientific animal agriculture. Selection, reproduction, nutrition, management, and marketing of beef cattle, swine, sheep, goats, and horses. Evaluation and processing of meat, wool, and mohair. Importance of livestock and meat industries.
Animal Science 108: General Animal Science Laboratory - Laboratory to accompany Animal Science 107.
Animal Science 242: Livestock and Meat Evaluation - Evaluation of slaughter livestock as related to growth and development, production efficiency, carcass merit; selection of breeding animals based on performance, production records, visual appraisal; specific reference to factors determining carcass value.
Animal Science 307: Meats* - Integrated studies of the meat animal processing sequence regarding the production of meat-type animals and the science and technology of their conversion to human food. Honors section taught yearly in the fall semester.
Animal Science 317: Meat Selection, Evaluation and Grading - Selection and grading of carcasses and wholesale cuts of beef, pork and lamb. Principles of evaluation included in carcass contests and progeny testing.
Animal Science 407: Meat Science and Technology* - Basic and applied studies of the science and/or technology of meat associated with its production, processing, packaging, distribution and preparation.
Animal Science 408: Management of Stocker and Feedlot Cattle - Basic principles involving in feeding, management, marketing, and disease control of stocker and feeder cattle from weaning through slaughter for economical production of beef.
Animal Science 412: Swine Production and Management - Basic principles and their application in efficient, economical pork production. All areas of production - bredding and selection, nutrition, housing and equipment, marketing, herd health and economic management.
Animal Science 467: Processed Meat Food Operations* - Application of scientific and business principles to manufacturing and process flow of commercial meat food products.
Animal Science 667: Industrial Processed Meat Operations* - Application of scientific principles and business practices to manufactured meat products; interrelationships among marketing, manufacturing, product development, regulatory compliance and quality assurance in commercial processed meat operations.
Dairy Science 326: Food Bacteriology* - Microbiology of human foods and accessory substances. Raw and processed foods; physical, chemical, and biological phases of spoilage. Standard industry techniques of inspection and control.
Dairy Science 327: Food Bacteriology Laboratory* - Laboratory to accompany Dairy Science 326.
College of Veterinary Medicine 950: Senior Veterinary Clinics - Practical application of clinical procedures and technology.
* Cross-listed with Food Science and Technology.
Rosenthal Meat Science and Technology Center
