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.