Animal Science Undergraduate Courses

ANSC 107. General Animal Science. (3-0) Credit 3. I, II, S
Instructors:
Dr. Glenn Holub, Dr. Shawn Ramsey & Dr. Chris Skaggs
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.
Prerequisite: Concurrent registration in ANSC 108 required.

ANSC 108. General Animal Science. (0-2) Credit 1. I, II, S
Instructor:
Staff
Laboratory to accompany ANSC 107.
Prerequisite: Concurrent registration in ANSC 107 required.

ANSC 201. Introductory Equine Care & Use. (2-2) Credit 2. I, II
Instructor:
Staff
Survey of basic equine care and use; breeds of horses and their use; care and maintenance of equines including feeding, health care, housing and equipment.

ANSC 207. Art & Heritage of Livestock. (3-0) Credit 3.
Instructor:
Staff
Using art as a venue to understand the legacy and heritage of livestock production and livestock’s contribution to civilization and society; from man as hunter, agriculturist, and finally, as industrialist; from cave painting to Russell and Remington; history of the effects of painting, poetry, architecture and sculpture on agriculture.

ANSC 210. Companion Animal Science. (3-0) Credit 3.
Instructor:
Dr. Nancy Ing
Types, care, physiology, common diseases and common treatments of companion animals (dogs, cats, exotic pets); careers including biomedical research; solutions for problems such as behavior and overpopulation.
Prerequisite: ANSC 107.

ANSC 242. Growth & Development of Livestock. (3-0) Credit 3. II
Instructor:
Dr. Tom Welsh
Evaluation of slaughter livestock as related to growth and development, production efficiency, carcass value; selection of breeding animals based on performance, production records and visual appraisal; principles of growth biology; biotechnological tools used to manage growth and development.
Prerequisites: ANSC 107 and ANSC 108.

ANSC 291. Research. Credit 1-4.
Instructor:
Staff
Research conducted under the direction of faculty member in animal science. May be repeated two times for credit.
Prerequisites: Freshman or sophomore classification and approval of instructor; 2.0 GPR in major and overall.

ANSC 302. Basic Beef Cattle Production. (3-0) Credit 3. I
Instructor:
Paul Maulsby
Fundamental concepts of beef management and production principles. Service course recommended for non-animal science majors.
Prerequisites: ANSC 107 & ANSC 108.

ANSC 303. Principles of Animal Nutrition. (3-0) Credit 3. I, II, S
Instructor:
Dr. Josie Coverdale
Scientific approach to nutritional roles of water, carbohydrates, proteins, lipids, minerals, vitamins, and other dietary components; emphasis on the comparative aspects of gastrointestinal tracts and on digestion, absorption, and metabolism of nutrients.
Prerequisites: CHEM 222, CHEM 227, or equivalent. Cross-listed with NUTR 303.

ANSC 305. Animal Breeding. (2-2) Credit 3. I, II, Summer of even numbered years
Instructor:
Dr. Jim Sanders
A systems approach to selection and mating of livestock; gene frequency, heritability, relationship, inbreeding, linebreeding, heterosis, crossbreeding, direct and correlated response to selection, and use of pedigree, family, progeny testing and indices for selection.
Prerequisites: ANSC 107 and ANSC 108; GENE 301; STAT 301.

ANSC 307. Meats. (2-3) Credit 3. I, II, S
Instructor:
Dr. Jeff Savell
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.
Prerequisites: ANSC 107 and ANSC 108. Cross-listed with FSTC 307.

ANSC 310. Behavior & Management of Domestic Animals. (2-2) Credit 3. I, II
Instructor:
Dr. Ted Friend
Application of behavior of cattle, horses, sheep, goats and swine to their management; basic principles, physiology of behavior, perception, training, predators, use of dogs in livestock production, stress and animal welfare.
Prerequisites: ANSC 107 and ANSC 108.

ANSC 311. Equine Behavior & Training. (1-5) Credit 3. I, II
Instructor:
Staff
Equine behavior and application of principles of psychology to training horses; systematic approaches to horse training emphasizing principles of learning; equipment and its use; stable management and preparation of horses for competition; separate laboratory sections for students with varying backgrounds.

ANSC 312. Equestrian Technology. (1-3) Credit 2. I, II
Instructor:
Dr. Martha Vogelsang
Advanced scientific methods and techniques for execution of performances in hunter, dressage and stock horse events; anatomical, physiological and psychological implications; preparation of horses and riders.

ANSC 314. Wool Evaluation and Grading. (1-3) Credit 2. I
Instructor:
Dr. Shawn Ramsey
Evaluation of U.S.D.A. grades for wool and mohair; steps involved in processing raw wool into finished fabric; genetic and environmental factors affecting quality characterisitics of wool and mohair; grading, evaluation and selection of fleeces for economic value; oral and written defense of judgments.

ANSC 315. Livestock Judging. (1-3) Credit 2. I
Instructor:
Brant Poe
Selection and evaluation of beef cattle, swine, sheep and horses. Ability to present accurate, clear and concise oral and written reasons stressed.
Prerequisites: ANSC 107 and ANSC 108; junior or senior classification.

ANSC 316. Equine Selection & Judging. (1-3) Credit 2. II
Instructor:
Dr. Clay Cavinder
Detailed evaluation of athletic performance of horses; influence of heredity, conformation, training and other environmental effects; use of performance and racing records and visual appraisal; industry trends; oral and written defense of judgments.
Prerequisites: ANSC 311 or equivalent experience.

ANSC 317. Meat Selection, Evaluation, and Grading. (1-3) Credit 2. I
Instructor:
Dr. Jeff Savell
Selection and grading of carcasses and wholesale cuts of beef, pork and lamb; principles of evaluation included in carcass contests and progeny testing.
Prerequisites: ANSC 107 and ANSC 108.

ANSC 318. Feeds and Feeding. (2-3) Credit 3. I, II, Summer of even numbered years
Instructor:
Dr. Gordon Carstens
Characteristics of feedstuffs used in livestock enterprises; manual and computer ration formulation procedures and life cycle nutritional management of beef, swine, sheep, dairy, horses, fish and pets; methods of grain, protein supplement and forage processing and evaluation; commercial and on-the-farm feed mixing methods and feed control laws.
Prerequisite: ANSC 303.

ANSC 320. Animal Nutrition and Feeding. (3-0) Credit 3. I, II
Instructor:
Staff
Nutritional functions of water, protein, carbohydrates, fats, minerals and vitamins and their digestion, absorption, use and excretion; energy, protein and forage feedstuff characteristics and processing; nutritional requirements, ration formulation and feeding methods for farm animals; general course for non-animal science majors.
Prerequisites: CHEM 222 and CHEM 227.

ANSC 337. Meat Merchandising. (1-3) Credit 2.
Instructor:
Dr. Jeff Savell
Steps of meat processing and merchandising of retail and foodservice; merchandising practices such as selection, identification, fabrication, pricing, packaging and distribution.
Prerequisites: ANSC 307; junior or senior classification.

ANSC 400. Animal Science Industry Studies. Credit 1 to 3. I, II
Instructor:
Dr. Glenn Holub
Organized instruction based on well-planned visits to selected industry operations which produce, process or market animal and dairy products, or produce and market supplies and materials to support animal industries; acquaint students with such operations, to reinforce campus based instruction and to acquaint prospective employers with Texas A&M students. Field trips will normally be made during holidays or between sessions for which departmental fees may be assessed to cover costs.
Prerequisites: Junior or senior classification and approval of instructor organizing study tour; 2.0 GPR in major and overall. Cross-listed with DASC 400.

ANSC 402. Exploring Animal Industries. (2-0) Credit 2. I, II
Instructor:
Dr. Leslie Frenzel
Instruction for students nearing the end of their undergraduate studies; theoretical understanding of organizations and human resources available to students; awareness and understanding of the job application process, resume and cover letter writing; networking, professional and business attire; ethics related to job searches and retention.
Prerequisites: Junior or senior classification.

ANSC 406. Beef Cattle Production and Management. (3-2) Credit 4. I, II, S
Instructor:
Dr. Andy Herring
Basic principles and methods of application involved in breeding, feeding, management, marketing and disease control in cow-calf production.
Prerequisites: ANSC 303, ANSC 305, ANSC 318; ANSC 433 or registration therein.

ANSC 408. Management of Stocker and Feedlot Cattle. (2-2) Credit 3. II
Instructor:
Dr. Jason Sawyer
Basic principles involved in feeding, management, marketing and disease control of stocker and feeder cattle from weaning through slaughter for economical production of beef.
Prerequisites: ANSC 305, ANSC 406, ANSC 433.

ANSC 411. Equine Nutrition & Health. (2-0) Credit 2. II
Instructor:
Staff
Designed to provide students with knowledge of nutrition and health in the horse; gastrointestinal anatomy, nutrient utilization, feeding management and nutritional requirements; metabolic diseases, infectious diseases, internal and external parasites, and herd health management.
Prerequisites: Junior or senior classification.

ANSC 412. Swine Production and Management. (3-2) Credit 4. I
Instructor:
Staff
Basic principles and their practical application in efficient, economical pork production; all areas of production – breeding and selection, nutrition, housing and equipment, marketing, herd health and economic management.
Prerequisites: ANSC 318 or registration therein for animal science majors; ANSC 320 or registration therein for non-animal science majors.

ANSC 414. Sheep and Goat Production and Management. (3-2) Credit 4. II
Instructor:
Dr. Shawn Ramsey
Application of basic principles of genetics, physiology and nutrition to practical sheep and angora goat production systems; management, health care and marketing of animals and fiber.
Prerequisites: ANSC 303 and 318 or approval of instructor.

ANSC 420. Equine Production and Management. (3-2) Credit 4. II
Instructor:
Staff
Application of biological and biotechnological principles and concepts in areas including genetics, breeding, nutrition, reproduction, immunology, parasitology, anatomy and exercise physiology to efficient production of horses for market; management of equine enterprises.
Prerequisites: ANSC 201, ANSC 305, ANSC 318, and ANSC 433.

ANSC 433. Reproduction in Farm Animals. (2-2) Credit 3. I, II, S
Instructor:
Dr. Carey Satterfield
Physiological principles of reproductive processes in cattle, sheep, swine, and horses including sperm and ova production, estrus, fertilization, gestation and parturition; techniques of semen evaluation and storage, estrous synchronization, embryo transfer and pregnancy determination.
Prerequisite: Junior classification.

ANSC 434. Animal Reproduction Management. (2-2) Credit 3. I, II, S
Instructor:
Staff
Available and emerging technologies; strategies including artificial insemination, embryo manipulation and transfer, control of ovulation, sex ratio manipulation and animal cloning for managing the reproductive function of farm animals; hands-on sessions using available technologies including artificial insemination of cattle.
Prerequisite: ANSC 433, priority enrollment given to graduating seniors in animal science.

ANSC 437. Marketing and Grading of Livestock and Meats. (2-2) Credit 3. I, II
Instructor:
Dr. Jeff Savell
Study of USDA livestock and carcass grades; understanding current market trends for beef, pork, lamb and goat; review of branded and certified programs; principles applied in contracting, breakeven determination, hedging, and grid or formula pricing.
Prerequisite: Junior or senior classification.

ANSC 439. Feedlot Risk Management. (2-0) Credit 2. II
Instructor:
Dr. Bill Mies
Advanced study of livestock marketing techniques; cash sales, video sales, futures and options markets, forward contracting; problem solving real-time livestock marketing situations; risk of ownership of hypothetical livestock operations.
Prerequisites: ANSC 437.

ANSC 447. Advanced Meat Science & Technology. (3-3) Credit 4.
Instructor:
Dr. Rhonda Miller
Advanced basic and applied studies of meat science and/or technology utilizing the underlying physiological and structural components for conversion to human food; understanding the influence of pre- and post-harvest factors on meat quality, composition, color, packaging, sensory and preparation factors; applying scientific and business principles to manufacturing and process flow of commercial meat food products and demonstrating knowledge of these principles through development of meat products.
Prerequisites: ANSC 307; CHEM 222 or approval of instructor; junior or senior classification.

ANSC 457. Hazard Analysis and Critical Control Point System. (3-0) Credit 3.
Instructor:
Dr. Kerri Harris
Hazard Analysis and Critical Control Point (HACCP) principles specifically related to meat and poultry; microbiological and process overviews; good manufacturing practices and standard operating procedures development.
Prerequisites: FSTC 326 or approval of instructor. Cross-listed with FSTC 457.

ANSC 481. Seminar. (1-0) Credit 1. I, II, S
Instructor:
Staff
Review of literature and research problems related to the livestock and food industries; preparation of a technical report including an oral presentation supported by a written technical paper.
Prerequisite: Priority enrollment given to graduating seniors in animal science.

ANSC 484. Livestock Practicum. (0-2) Credit 1. I, II
Instructor:
Dr. Shawn Ramsey
Provides students an opportunity to learn some skills required in livestock production; planned for students who have had limited farm and ranch experience in one or more species.
Prerequisites: Junior or senior classification in animal science or approval of instructor.

ANSC 485. Problems. Credit 1 to 4. I, II, S
Instructor:
Staff
Directed individual study of selected problem in field of animal science. Prerequisites: Junior or senior classification; written approval of professor supervising the activity; 2.0 GPR in major and overall.

ANSC 487. Sensory Evaluation of Foods. (2-2) Credit 3. II
Instructor:
Dr. Rhonda Miller
Application of sensory science principles and practices to food systems including an understanding of discriminative, descriptive and consumer sensory techniques.
Prerequisites: CHEM 222 or CHEM 228; Junior or senior classification.

ANSC 489. Special Topics. Credit 1 to 4. I, II, S
Instructor:
Staff
Selected topics in an identified area of animal science. May be repeated for credit.
Prerequisite: Junior or senior classification.

ANSC 491. Research. Credit 0-4.
Instructor:
Staff
Research conducted under the direction of faculty member in animal science. May be repeated three times for credit.
Prerequisites: Junior or senior classification and approval of instructor; 2.0 GPR in major and overall.

ANSC 494. Animal Science Internship. Credit 0 to 5. I, II, S
Instructor:
Staff
Independent study and supervised field experience related to the student’s professional interest.
Prerequisite: Junior or senior classification or approval of instructor; 2.0 GPR in major and overall.

ANSC 497. Applied Microbiology for Foods of Animal Origin: Processing, Sanitation and Sanitary Design. (3-0) Credit 3. II
Instructor:
Staff
Application of basic food microbiology knowledge and principles to food production processes and products; sources of microbiological contamination and their impact on food safety and spoilage; application of sanitary design and validation; testing and auditing to monitor and trouble-shoot the process.
Prerequisites: DASC 326 or FSTC 326 or FSTC 606 or equivalent. Cross-listed with FSTC 497.

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