Certificate Programs

Certificate in Equine Science

The Department of Animal Science offers a Certificate in Equine Science for students who wish to obtain specialization in this area. Students must complete a minimum of 23 credit hours by taking eight required courses from the list to complete the minimum credit hour requirement.

Required Courses:

ANSC 201/316 Introductory Equine Care & Use / Equine Selection & Judging 2 credits
ANSC 211 Equine Industry & Career Prep 2 credits
ANSC 221/311 Equine Behavior and Training / Stock Horse Advanced Training 3 credits
ANSC 411 Equine Nutrition & Health 3 credits
ANSC 420 Equine Production and Management 4 credits
VLCS 422 Equine Disease & Epidemiology 3 credits
ANSC 423 Issues in the Equine Industry 3 credits
ANSC 494/491 Animal Science Internship / Research 3 credits

File for the Certificate during your semester of graduation.


 

Certificate in Meat Science

The Department of Animal Science offers a Certificate in Meat Science for students who wish to obtain specialization in this area. Students must complete a minimum of 18 credit hours by taking four required courses and

Required Courses:

ANSC 307 Meats 3 credits
DASC 326 Food Bacteriology 3 credits
ANSC 447 Advanced Meat Science & Technology 4 credits
ANSC 457 Hazard Analysis & Critical Control Point System 3 credits

Electives:

ANSC 317 Meat Selection, Evaluation & Grading 2 credits
ANSC 337 Meat Merchandising 2 credits
ANSC 407 Meat Science & Technology 3 credits
ANSC 437 Marketing & Grading of Livestock & Meats 3 credits
ANSC 467 Processed Meat Food Operations 3 credits
ANSC 485 Directed STudies 1 to 4 credits
DASC 327 Food Bacteriology 1 credit

Note: Students who have taken ANSC 489 Special Topics in Advanced Meat Technology will be credited with ANSC 447 Advanced Meat Science and Technology. Those who have taken ANSC 489 Special Topics in Meat Merchandising will be credited with ANSC 337 Meat Merchandising.

For additional information about this program, please contact Jeff W. Savell, Room 348 Kleberg Center, 979.845.3935 or email j-savell@tamu.edu. Visit http://meat.tamu.edu.

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