Animal Sciences and IndustryJack G. Riley,* HeadCurtis L. Kastner,* Research Coordinator John F. Smith, State Leader Extension David A. Nichols, Teaching Coordinator
Professors Bolsen,* Brazle,* Brent,* Cochran,* Davis,* Dikeman,* Fung,* Hines,* Hunt,* Jeon,* Kastner,* Kropf,* Kuhl, Marsden,* McKee, Minton,* Nelssen,* Nichols, Penner,* Phebus,* Riley,* Schafer, Schwulst,* Spaeth, and Stevenson;* Associate Professors Aramouni,* Arns,* Blasi,* Boyle,* Drouillard,* Goodband,* Grieger,* Hancock,* Herald,* Martin, Phebus,* Raub,* Schaake, Schmidt,* Shirley,* J. Smith, S. Smith,* Stokka,* Swanson,* Titgemeyer,* Tokach,* and Unruh;* Assistant Professors Beyer,* Brouk,* Huck,* James, Johnson, Paisley,* Marston,* Michaels, Moser,* Rozell,* Instructors Jackson and Lee; Assistant Instructors Flaherty, Marple, Scheele, and Turner; Emeriti Professors Adams, Bassette, Call, Corah, Craig, Cunningham, Drake, Dunham, Francis, Good, Harbers, Henderson, Koch, Morrill, Norton, Richardson, Roberts, Schalles, Simms, Ward, Wheat, and Zoellner.
www.oznet.ksu.edu/ansi/welcome.htm
Animal sciences and industry
Courses in the department give instruction in selection, breeding, feeding, management, and marketing of beef and dairy cattle, horses, poultry, sheep, and swine, as well as instruction in the processing and use of the products these animals and birds provide. Options of study are available in animal products, business, communications, production- management, and science/pre-vet.
In addition to classrooms, office space, and laboratories located in Weber and Call Halls, the department maintains several animal and poultry units within easy access to the campus that house the beef and dairy cattle, horses, swine, sheep, and poultry used for teaching and research.
Students in animal sciences and industry must complete university general education requirements as specified by the College of Agriculture. See the College of Agriculture General Requirements section.
General requirements
Animal sciences and industry courses
ASI 105. Animal Sciences and Industry. (1) I, II. A study of the breeding and market types and classes of livestock including a comparison of the live animal and carcass evaluation. Two hours lab a week. Pr.: ASI 102 or conc. enrollment.
ASI 106. Dairy and Poultry Science. (1) I, II. Introduction to the dairy and poultry industries. Two hours lab a week.
ASI 110. Bovine Artificial Insemination. (1) On sufficient demand. Designed to make student proficient in artificially inseminating the cow.
ASI 300. Principles of Livestock Feeding. (3) II. Practical application of nutritional principles to the feeding of livestock; feedstuff evaluation; nutritive requirements; basic ration formulation and evaluation. Not open to ASI majors other than communication option. Student cannot apply credit for both ASI 300 and 320 toward a B.S. degree. Pr.: CHM 110 and CHM 111.
ASI 301. Farrier Science. (2) I. Application of farrier's principles and practices. The anatomy and physiology of the lower leg and hoof are thoroughly studied and basic static and dynamic biomechanics of the horse are addressed. Corrective, therapeutic and performance, and specific shoeing and trimming techniques are practiced. One hour lecture and four hours lab a week. Pr.: Consent of instructor.
ASI 302. Introduction to Food Science. (3) I, II. This course is the beginning course in food science designed to acquaint the student with the breadth and scope of the food industry and the role of science in the preservation, processing, and utilization of foods. Three hours lec. a week.
ASI 304. Companion Animal Management. (3) I. An appreciation of the value and use of companion animals in society. General biology and management requirements of pets in zoos, kennels, and at home. Interactive discussion and written skills will be emphasized. Three hours lec./rec. a week. Pr.: Junior standing.
ASI 305. Fundamentals of Food Processing. (3) II. The study of some basic ingredients used in food processing, principles of preserving and processing of foods, and food packaging. Food science and industry majors should take before the senior year. Taught in cooperation with the Departments of Horticulture, and Grain Science and Industry. Pr.: A course in chemistry.
ASI 310. Poultry and Poultry Product Evaluation. (2) I. Applied knowledge of physical and anatomical characteristics for evaluating poultry for egg and meat production. Evaluation of ready-to-cook poultry products as well as eggs on their exterior, interior, and broken-out appearance according to the latest USDA standards. Two two-hour labs a week. Pr.: ASI 106.
ASI 315. Livestock and Meat Evaluation. (3) I, II. Evaluation of slaughter livestock and their carcasses as related to economically efficient production of red meat. Evaluation of breeding livestock on visual appraisal and performance records. A study of growth and the effects of nutrition, environment, and hormones on growth patterns. Breeds of livestock and performance programs will be studied. One hour lec. and four hours lab a week. Pr.: ASI 102 and 105; or consent of instructor.
ASI 318. Fundamentals of Nutrition. (3) I, II. Elementary principles of comparative nutrition of farm animals. Three hours rec. a week. Pr.: CHM 110.
ASI 320. Principles of Feeding. (3) I, II. Application of basic nutrition principles to the feeding of beef cattle, sheep, and swine; feedstuff evaluation; nutrient requirements; ration formulation and practical feeding problems. Two hours rec. and two hours lab a week. Pr.: ASI 318.
ASI 325. Conformation and Performance Appraisal of Horses. (2) II. Evaluation of conformation and athletic performance of horses. The use of records in selection and the influence of heredity, environment, and training on conformation and performance is addressed. Students will learn to give an oral justification of their evaluations. Four hours lab a week.
ASI 326. Advanced Horse Evaluation. (2) I. In-depth study of horse conformation and performance horse evaluation. Theories from various equine disciplines are covered with emphasis placed on interpreting horse industry standards, and abilities to communicate those ideals effectively. One hour lec. and three hours lab a week. Pr.: ASI 325.
ASI 340. Principles of Meat Science. (2) I, II, S. An overview of the meat industry for off-campus students using a videotaped format. Food science and animal science majors cannot substitute this course for ASI 350. Pr.: A course in biology is recommended.
ASI 345. Beginning Horse Training and Management. (2) I. Inherited and learned behavior of the horse. Development of methods to communicate with the horse. Emphasis on handling and safety techniques. Opportunities to observe and practice advanced training techniques used in saddling and riding. Four hours lab a week.
ASI 350. Meat Science. (3) I, II. An introduction to the red meat industry relating the fundamental properties of muscle structure, chemistry, and physiology to meat quality, composition, processing, nutritional value, and marketing. The laboratory will demonstrate the conversion of animals to meat and by-products, and meat processing technology. Two hours lec. and two hours lab a week. Pr.: BIOL 198.
ASI 361. Conversion of Food Animals to Carcasses. (2) I, II. A student participation course in processing live animals into meat and by-products. Interrelates all phases of modern slaughter techniques, inspection, and related operations. Pr.: Sophomore standing.
ASI 370. Principles of Meat Evaluation. (2) I. The use of subjective and objective standards to evaluate beef, lamb, and pork carcasses and wholesale cuts for both quality and yield of edible portion as they relate to value and consumer acceptance.
ASI 385. Wool Grading and Evaluation. (1) I. A study of factors determining the commercial grades of wool and the desired fleece qualities of sheep, practice in judging and grading wool. Three hours lab a week. Pr.: ASI 102.
ASI 395. Meat Grading, Specifications, and Evaluation. (2) I. Advanced study in the evaluation of carcasses, wholesale cuts, and retail cuts of beef, lamb, and pork. Application of grade standards and specifications to beef, lamb, and pork carcasses and subprimal cuts. Three hours lab a week. Pr.: ASI 370.
ASI 396. Dairy Cattle Judging. (2) II. An introduction to the principles of evaluating dairy cattle on the basis of their physical characteristics. Interpretation of the official dairy cow unified score card. Training includes preparation and presentation of oral defense on one's placing of four cow classes. Pr.: ASI 102 and 106.
ASI 399. ASI Quadrathalon. (0-1) II. Active participation in the ASI Quadrathalon involving oral presentations, written exams, practical application of animal knowledge, and a quiz bowl. Fifteen hours for presentations will be designated each spring. No more than 2 credits earned in this course may apply towards graduation.
ASI 400. Farm Animal Reproduction. (4) I. Basic reproductive anatomy and physiology of cattle, horses, pigs, poultry, and sheep during the first half of the semester provides a solid basis for reproduction management topics which occupy the second half of the course. Three hours rec. and three hours lab a week. Pr.: ASI 102.
ASI 401. Artificial Insemination in Swine. (1) II. Methods and objectives of artificial insemination in pork production including physiology of sperm production; semen collection, evaluation and preservation; estrous cycles and estrus detection; and collection and interpretation of data associated with artificial insemination. Three hours lab a week. Pr.: ASI 400.
ASI 405. Fundamentals of Milk Processing. (3) I. A study of fundamentals of processing, quality assurance, inspection, and marketing of fluid milk and related products in a modern market milk enterprise. Two hours lec. and one three-hour lab a week. Pr.: BIOL 198.
ASI 420. Advanced Dairy Cattle Judging. (1) I. Three hours lab a week. Pr.: ASI 396.
ASI 422. Livestock Sales Management. (0-1) I, II. On sufficient demand. Hands-on experience in the planning, promotion, and production of a purebred livestock sale. Pr.: Junior standing.
ASI 430. Food Products Evaluation. (3) II. Fundamentals of sensory evaluation of dairy, poultry products, meat, and other agricultural food products. Study of taste, smell, texture, visual appearance, and other senses related to organoleptic examination and its application to the food processing industry. Introduction to sensory testing methods, including sampling techniques and test forms. Two hours lec. and two hours lab a week. Pr.: ASI 302.
ASI 445. Advanced Horse Training and Management. (2) II. Students will further develop skills acquired in ASI 345. Students will learn how to utilize advanced training practices and applications to enhance the training and performance of horses. Four hours lab a week. Pr.: ASI 345.
ASI 450. Principles of Livestock Selection. (2) I. Origin, development, characteristics, and adaptation of different breeds of livestock, with special emphasis on the selection of market and breeding animals. Four hours lab a week. Pr.: ASI 315.
ASI 470. Form and Function in Livestock. (2) I. A detailed study of animal form and type; influence of type related to function; special training in presenting orally the relative merits of beef cattle, sheep, swine, and horses. Pr.: ASI 450.
ASI 490. Microcomputer Applications in Animal Sciences and Industry. (3) I, II. Applications of microcomputer techniques to the solutions of problems in animal science and related food industries. Includes use of existing software packages for breakeven analysis, animal identification and health records, feed ration analysis, farm/ranch accounting, and electronic communication with agriculture computer services. Current trends in farm computer use (hardware and software) will also be covered. Two hours lec. and two hours lab a week. Pr.: Junior standing.
ASI 500. Genetics. (3) I, II, S. An introduction to Mendelian, molecular, quantitative and population genetics. Three hours lec. a week. Pr.: BIOL 198 or 210.
ASI 501. Food Chemistry. (3) II. An in-depth coverage of the chemical structures of major food components and the chemical reactions occurring during storage and processing. Two hours lec. and three hours lab a week. Pr.: CHM 350 and BIOCH 521.
ASI 503. Topics in Comparative Pathology. (1-3) I, II, S. Selected topics in diseases of laboratory animals, wildlife, and fish for non-veterinary students. Pr.: BIOL 198.
ASI 504. Equine Reproduction Management. (2) II. Theory and practice in reproductive management and breeding techniques of the horse. Includes basic reproductive physiology of the stallion and mare, demonstration and practice in semen collection and processing, teasing systems, natural and artificial breeding techniques, management, and record keeping. Six hours lab a week. Pr.: ASI 400 and senior standing.
ASI 505. Food Science: Chemistry and Application. (3) II. Composition, structure, and properties of foods. Chemical interactions affecting texture, color, flavor, and stability during processing and storage. Two hours rec. and three hours lab a week. Pr.: CHM 350 and 351; BIOCH 521 and 522.
ASI 510. Animal Breeding Principles. (3) I, II. The genetic principles in evaluation, selection, and mating systems used in beef, dairy, sheep, swine, poultry, and horse breeding. Intended for ASI majors. Three hours lec. a week. Pr.: ASI 500.
ASI 512. Bovine Reproductive Technologies. (2) I. Reproductive technologies used in management of cattle including the physiology of the estrous cycle, embryo viability, and fetal development. Practical training in reproductive management technique. One hour lec. and five hours lab a week. Pr.: ASI 400, senior standing, and consent of instructor.
ASI 515. Beef Science. (3) I, II. A comprehensive course covering all phases of the beef cattle industry. Practical application of nutrition, breeding, physiology of reproduction, risk management, merchandising, and related areas. Special emphasis on management systems of raising, growing, and finishing beef cattle. Pr.: Senior standing.
ASI 521. Horse Science. (3) II. A study of the horse industry in the U.S., breed profiles, anatomy and evaluation, nutrition reproduction, growth and development, health, exercise physiology, facilities and equipment, business considerations. Three hours lec. a week. Pr.: Junior standing.
ASI 524. Sheep Science. (3) I. Application of scientific management principles to the sheep industry. Breeding, reproduction, nutrition, health, facilities, and economic aspects as related to sheep production. Two hours lec. and two hours lab a week. Pr.: Junior standing.
ASI 533. Anatomy and Physiology. (4) II. General anatomy and physiology of the domestic animals. Three hours rec. and three hours lab a week.
ASI 534. Introduction to Pharmacology of Farm Animals. (2) II, in even years. The study of the basic principles of pharmacology as related to the proper and safe use of drugs and chemicals by the livestock industry.
ASI 535. Swine Science. (3) I, II. Application of basic scientific principles to the economical production of pork. Recommendations are made in breeding, reproduction, nutrition, health, housing, marketing, and management of swine production units of varying sizes. Two hours lec. and two hours lab a week. Pr.: Senior standing.
ASI 540. Principles of Animal Disease Control. (3) II. A study of the factors that influence animal health and disease control. For students majoring in agriculture and other fields. Three hours lec. a week. Pr.: ASI 533.
ASI 580. Animal Sciences and Industry Seminar. (1) I. Open only to senior students majoring in animal sciences and industry. One hour rec. a week.
ASI 595. Contemporary Issues in Animal Science and Agriculture. (3) II. The development and management of current issues affecting animal agriculture and science in three primary areas: (1) how do issues develop; (2) the political aspects of issues; and (3) the development of expertise based on objective assessment. Current issues such as animal welfare/rights, environment, genetic engineering, etc., will be used to provide students with practical learning experiences. Pr.: Junior standing.
ASI 599. Animal Science Internship. (1-6) I, S. Industry work-study experiences in beef cattle, sheep, dairy cattle, swine, horse, or poultry production operations or in animal food products plants. Pr.: Permission of supervising faculty member.
ASI 601. Physiology of Lactation. (3) I. Anatomy and embryonic development of the mammary gland, physiology of lactation, milk constituents, and management practices that alter quality and quantity of milk. Contemporary milking practices and mastitis control. Two hours lec. and two hours lab a week. Pr.: ASI 400 and 533.
ASI 603. Food Science Internship. (1-6) I, II, S. Supervised professional field experience in food science. Pr.: Consent of supervising instructor. Same as FN 603.
ASI 605. Fresh Meat Operations. (2) I. Provides information and exposure to fresh meat operations, including: fabrication, yields, costs, quality assurance, packaging, marketing of fresh meat and by-products. One hour lec. and three hours lab a week. Pr.: ASI 350.
ASI 607. Food Microbiology. (4) I. This course deals with the identification, enumeration, and characterization of bacteria, yeast, and mold associated with foods and food processing. Effects of physical and chemical agents on microorganisms will be studied. Microbiological problems in food spoilage, food preservation, food fermentation, and food-borne diseases will be discussed. Two hours lec. and two two-hour labs a week. Pr.: BIOL 455.
ASI 608. Dairy Foods Processing and Technology. (3) II. The fundamental technologies used to process high-quality dairy foods using freezing, heat membrane, and pressure technologies. Changes in milk chemistry, microbiology, and structure will be emphasized during the processing of butter, soft and hard cheeses, concentrated milks, ice cream, and yogurt. Two hours lec. and one three-hour lab a week. Pr.: BIOL 455.
ASI 610. Processed Meat Operations. (2) II. An intensive course in processed meats, relating the science, technology, and quality control of curing, smoking, and sausage manufacture. One hour rec. and two hours lab a week. Pr.: ASI 350.
ASI 620. Livestock Production and Management. (2) II. Student involvement in laboratory exercises related to practical livestock production and management. One hour rec. and four hours lab a week. Pr.: Appropriate ASI course (515, 521, 525, or 535).
ASI 621. Dairy Cattle Management. (3) II. Integration of biologic and economic aspects of dairy production with dairy farm organization, planning, operation, and analysis. Field trips, diary farm analysis and case studies will be used to supplement lec. material. Two hours rec., two hours lab a week. Pr.: ASI 102 and 106, senior standing.
ASI 640. Poultry Products Technology. (3) II, in odd years. Emphasis on the technical problems that exist between production and consumption during the processing and marketing of poultry meat and egg products. A study of the microbiology of shell eggs, meat, and manufactured products and the basic principles of quality assurance. Food manufacturing and product development are discussed. Three hours lec. a week. Pr.: ASI 106.
ASI 645. Poultry Management. (3) II, in odd years. A detailed study of the production and management practices involved in commercial poultry and game bird enterprises. Two hours rec. and one three-hour lab a week. Pr.: ASI 102, 106, and junior standing.
ASI 655. Behavior of Domestic Animals. (3) I. Behavior associated with domestication. Effects of selective breeding, physical and social environments, and developmental stage on social organization, aggressive behavior, sexual behavior, productivity, and training of domestic animals. Physiology of behavior and abnormal behavior considered briefly Two hours lec. and two hours lab a week. Pr.: BIOL 198 and junior standing.
ASI 661. Animal Sciences and Industry Problems. (Var.) I, II, S. Independent guided studies in any of the many fields associated with animals and animal products. Pr.: Consent of instructor.
ASI 671. Meat Selection and Utilization. (2) I. Emphasis on meat cut selection criteria and identification, grades, fabricated meat, institutional cuts, specification writing, preservation, and meat preparation. One hour lec.-rec. and two hours lab a week. Pr.: CHM110 and CHM 111.
ASI 675. Monogastric Nutrition. (1) I. An overview of the nutritional principles involved with feeding nonruminants. Topics will include digestive anatomy and the metabolism of carbohydrates, lipids, amino acids, vitamins, and minerals. Three hours lec. a week for 5 weeks. Pr.: ASI 320.
ASI 676. Avian Nutrition. (1) I, in even years. Nutritional requirements of game birds, caged birds, exotics, and commercial poultry. Interactive discussion will be emphasized. Three hours lec. a week for 5 weeks. Pr.: ASI 675.
ASI 678. Equine Nutrition. (1) I, in odd years. Equine digestive anatomy and physiology. Nutrient requirements of the equine as they relate to growth, work, reproduction, and lactation, as well as the relationship of nutrition to disease and environment. Practical management considerations and current equine nutrition research will be reviewed. Three hours lec. a week for five weeks. Pr.: ASI 675.
ASI 679. Swine Nutrition. (1) I. A study of the nutrient requirements of swine for various stages of production. Discussion of the interrelationships among nutrition and other factors (environment, management, and health) that affect performance. Three hours lec. a week for five weeks. Pr.: ASI 675.
ASI 680. Ruminant Nutrition. (1) II. Advanced study of nutritional management of different species of ruminant livestock. Topics covered include ruminal function, post-ruminal digestion and absorption, utilization of key nutrients, and discussion of select metabolic disorders. Three hours lec. a week. Pr.: ASI 320.
ASI 681. Dairy Cattle Nutrition. (1) II. Nutritional management of dairy calves, replacement heifers, and dry and lactating dairy cows. Diet formulation, feeding systems, and current concepts in dairy cattle nutrition. Three hours lec. a week for five weeks. Pr: ASI 680.
ASI 682. Formulation of Livestock and Poultry Diets. (1) II. Diet formulation for the major species of livestock and poultry. Major topics include hand formulation of diets; ingredient/nutrient cost comparisons; dry matter manipulation; computerized diet formulation; developing specifications for diets, supplements, basemixes, and premixes; projecting animal performance; and feed labeling. Three hours lec. per week for five weeks. Pr.: ASI 675 or ASI 680.
ASI 683. Grazing Livestock Nutrition. (1) II. Nutritional management of grazing beef cattle. Nutrition of beef cows and stocker cattle maintained under grazing conditions. Major topics to be covered include nutrient requirements, forage intake, forage quality, and supplementation. Three hours lec. a week for five weeks. Pr.: ASI 680.
ASI 684. Nutrition of Feedlot Cattle. (1) II. Nutritional management of growing and finishing beef cattle maintained under confined feeding conditions. Utilization of cereal grains and byproducts in the production of beef. Major topics include nutrient requirements, feed processing, growing-finishing systems, feed additives, metabolic disturbances, and nutrient management. Three hours lec. per week for five weeks. Pr.: ASI 680.
ASI 685. Silage Technology. (1) I. A study of silage fermentation, nutrient conservation, aerobic deterioration process; factors affecting silage quality; and chemical analyses used to evaluate silage. Discussion of techniques used in silage research and assigned readings within the silage literature. Three hours lec. a week for five weeks. Pr.: ASI 680.
ASI 690. Principles of HACCP. (2) II. A comprehensive study of the Hazard Analysis and Critical Control Point System and its application in the food industry. Two hours lec. a week. Pr.: BIOL 198 and CHM 100.
ASI 694. Food Plant Management. (3) I. The integration of food science knowledge in managing a food processing operation to produce high quality food products. Two hours lec. and two hours lab a week. Pr.: Senior standing.
ASI 695. Quality Assurance of Food Products. (3) I. The role of the control laboratory in maintaining standards and quality of dairy and food products and ingredients. Tests and techniques for evaluating quality and sanitation and for compliance with regulatory requirements. Two hours rec. and one three-hour lab a week. Pr.: One course in bacteriology.
ASI 710. Physiology of Reproduction in Farm Animals. (3) I, in odd years. This course offers an in-depth study of the physiological aspects of reproduction in farm animals including endocrine interrelationships controlling reproductive cycles and gamete production. Periodic demonstrations deal with specialized reproductive anatomy of farm animals, experimental techniques used in animal reproduction, and contemporary animal production practices. Three hours lec. a week. Pr.: ASI 400.
ASI 713. Rapid Methods and Automation in Microbiology. (2) Spring intersession. Rapid methods and automation is a dynamic area in applied microbiology dealing with the study of improved methods in the isolation, detection, characterization, and enumeration of microorganisms and their products in clinical, food, industrial, and environmental samples. The knowledge and techniques of this course are useful for students interested in medical, food, industrial, and environmental microbiology for early detection of beneficial as well as harmful microorganisms in their work.
ASI 720. Anaerobic Bacteriology. (2) II, in even years. Study of anaerobic bacteria, anaerobiosis, description of anaerobic techniques, and physiology and biochemistry of anaerobes of natural environment including gastrointestinal tract, and of veterinary, medical, and industrial importance. Two hours lec. a week. Same as BIOL 720. Pr.: BIOL 455.
ASI 725. Food Analysis. (3) I. Principles, methods, and techniques necessary for quantitative, instrumental, physical, and chemical analyses of food and food products for off-campus students using an audio/video taped format. The analytical principles will be related to standards and regulations for food processing. Two hours lec. and three hours lab a week. Pr.: ASI 501.
ASI 727. Chemical Methods of Food Analysis. (2) I. Methods for quantitative, physical, and chemical analyses of foods and food products. Analytical techniques covered will include spectroscopy, chromatography, mass spectrometry, immunochemistry, and atomic absorption. The analyses will be related to standards and regulations for food processing. Meets during first half of semester. Three hours lec. and three hours lab a week. Pr.: ASI 501 or FN 501.
ASI 728. Physical Methods of Food Analysis. (2) I. Principles of physical and chemical methods and instrumentation for measuring protein, fat, moisture, and ash content. Determination of fat and oil quality characteristics. Physical measurements of food properties: color, water activity, water holding capacity, textural characteristics. Determination of properties and stability of emulsions, foams, and gels. One hour rec. and three hours lab a week. Pr.: ASI 501.
ASI 740. Research and Development of Food Products. (4) I. All aspects of new food product development from concept to store shelves will be covered, including market screening; focus groups; idea generation; prototype development; ingredient functionality and interactions; statistical designs for product development; processing; packaging; scale-up of operations; regulatory issues; labeling; physical, chemical, microbiological, and sensory evaluations; quality control procedures; and HACCP plans. Two hours lec. and six hours lab a week. Pr.: ASI 302 and ASI 501.
ASI 749. Advanced Animal Breeding. (3) II. Application of genetic principles to livestock improvement, selection methods, mating systems, heritability estimates, and methods of analyzing genetic data. Three hours lec. a week. Pr.: ASI 500 and three hours in statistics.
ASI 777. Meat Technology. (4) II. Meat composition, meat product safety and spoilage, quality assurance, meat processing techniques, sausage and formed products, color, packaging, plant planning and organization, field trip. Three hours lec. and three hours lab a week. Pr.: ASI 350 and 361; senior or graduate standing.
ASI 791. Advanced Application of HACCP Principles. (3) II. Evaluation of control parameters and methodology at critical control points, validating and auditing the effectiveness of critical control points, critical limits, monitoring tools, corrective action procedures, recordkeeping and verification procedures in addressing biological, chemical, and physical hazards that may be present in food products. Three hours lec. a week. Pr.: BIOL 455 and ASI 690.
ASI 799. Graduate Internship in Animal Sciences and Industry. (1-4) I, S. In-depth work-study experiences in beef cattle, sheep, dairy cattle, swine, horse, or poultry production operations or in animal food products plants. Pr.: Permission of supervising faculty member.
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