Department of Animal Science Graduate Areas of Study

Graduate Majors

Advanced study in animal science offers preparation for a future in teaching, research, extension, livestock and dairy production, and in industries involving food technology, livestock products and livestock management.

Majors offered are:

Major Degree
Animal Science MS and M.Ag PhD
Dairy Science MS
Physiology of Reproduction MS PhD
Animal Breeding MS PhD
Equine Industry Management MS

The Department of Animal Science also participates in the following interdisciplinary degree programs:

Major Degree
Biotechnology MBIOT
Food Science and Technology MS PhD
Genetics MS PhD
Nutrition MS PhD


A graduate certificate program represents an emphasis area within a particular field or it could be interdisciplinary and involve several fields. These programs are available to graduate students pursuing any graduate degree at Texas A&M University.¬†Formal documentation of completing these programs will be placed on the student’s transcript.

Certificates offered by the Department of Animal Science include:

Graduate Certificate in Meat Science – Students seeking this four-course, 12-hour program certificate must complete ANSC 607, Physiology and Biochemistry of Muscle as a Food; ANSC 627, Carcass Composition and Quality; ANSC 647, Technology of Meat Processing and Distribution; and ANSC 667 Industrial Processed Meat Operations.

Upon completion, students will have a broad-based and in-depth overview of meat science and technology.

Please contact Dr. Jeff Savell at or (979) 845-3935 for more information.

Graduate Certificate in Food Safety – This certificate is designed for students interested in food microbiology, HACCP, sanitation, regulatory affairs, and quality control or assurance. This certificate requires 12-credit hours from any of the following courses: ANSC/FSTC 657, Hazard Analysis and Critical Control Point (HACCP) System; DASC/FSTC 606, Microbiology of Foods; ANSC 637, Food Safety: Policy, Regulations, and Issues; ANSC/FSTC 697, Applied Microbiology for Foods of Animal Origin: Processing, Sanitation, and Sanitary Design; VIBS 615, Food Hygiene; VIBS 619, Food Toxicology II.

Upon completion, students will be prepared to meet the demands of careers in the area of food safety.

Please contact Dr. Kerri B. Gehring at or (979) 862-3643 for more information.

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