UNIVERSITY FACULTY SENATE FORMS

UNIVERSITY FACULTY SENATE FORMS

Revised 2-11-08

Academic Program Approval

This form is a routing document for the approval of new and revised academic programs. Proposing department should complete this form. For more information, call the Faculty Senate Office at 831-2921.

Submitted by: Limin Kung, Jr. phone number: 831 2524

Action: Rubric change: ANSC and FOSC to new rubric ANFS

(Example: add major/minor/concentration, delete major/minor/concentration, revise major/minor/concentration, academic unit name change, request for permanent status, policy change, etc.)

Effective term: 08F

(use format 04F, 05W)

Current degree: not applicable

(Example: BA, BACH, BACJ, HBA, EDD, MA, MBA, etc.)

Proposed change leads to the degree of: not applicable

(Example: BA, BACH, BACJ, HBA, EDD, MA, MBA, etc.)

Proposed name: not applicable

Proposed new name for revised or new major / minor / concentration / academic unit

(if applicable)

Deleting: NA

Undergraduate major / Concentrations:_ not applicable

Undergraduate minor: not applicable

(Example: African Studies, Business Administration, English, Leadership, etc.)

Graduate Program Policy statement change: not applicable

(Attach your Graduate Program Policy Statement)

Graduate Program of Study: not applicable

(Example: Animal Science: MS Animal Science: PHD Economics: MA Economics: PHD)

Graduate minor / concentration: not applicable

List program changes for curriculum revisions: not applicable

List new courses required for the new or revised curriculum: see attached

Other affected units: See attached

(List other departments affected by this new or revised curriculum. Attach permission from the affected units. If no other unit is affected, enter “None”)

Rationale:

(Explain your reasons for creating, revising, or deleting the curriculum or program.)

It has been over a decade since the ANFS Department critically evaluated its undergraduate programs. Our department currently has two distinctly different majors, one with four concentrations and the other with two. Despite many academic linkages between animal production, animal health, food safety, food quality and human health, there is no integration among the two majors and very few shared/joint courses. With the past several faculty hires, the department has made a concentrated effort to attract faculty members that have expertise that is relevant to both animal science and food science. At this point the department feels it is important to re-evaluate curriculum with the following objectives:

1) Where appropriate, integrate the study of animal science AND food science into the core curriculum for our majors

2) Create a “general” major that has more focus and basic science than the current General Animal Science option

3) Achieve a “real” merge between Animal Science and Food Science so that we are no longer two separate groups within one department. The faculty consider themselves members of a single unit and it is time the curriculum, courses and even rubric reflect this significant and timely change.

A rubric change will be required.

Program Requirements: See attached

ROUTING AND AUTHORIZATION: (Please do not remove supporting documentation.)

Department Chairperson Date

Dean of College Date

Chairperson, College Curriculum Committee___________________________________Date_____________________

Chairperson, Senate Com. on UG or GR Studies Date

Chairperson, Senate Coordinating Com. Date

Secretary, Faculty Senate Date

Date of Senate Resolution Date to be Effective

Registrar Program Code Date

Vice Provost for Academic Programs & Planning Date

Provost Date

Board of Trustee Notification Date

Revised 11/03/04 /khs

Proposed Changes from current Catalog

Telephone: (302) 831-2508

E-mail: kra@udel.edu

http://ag.udel.edu

Faculty Listing: http://ag.udel.edu/anfs/faculty/facultyStaff.htm

The Department of Animal and Food Sciences offers undergraduate programs leading to the Bachelor of Science degrees in: 1) Animal and Food Sciences, 2) Pre-veterinary Medicine and Animal Biosciences and 3) Food Science. The department also offers minor programs in a) Animal Science and b) Food Science. An Honors Degree option is offered for all majors in the department.

Note that we will require a rubric change:

All current ANSC and FOSC courses will be changed

to ANFS

Math and Science Requirements

MATH 221 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

BISC 207/208 Introductory Biology I and II. . . . . . . . . . . . . . . . . . . .. . . . . . . 8 CHEM 101/102 General Chemistry I and II

or CHEM 103/104 General Chemistry I and II. . .. . . . . . . . . . . . . . . . . . . . . 8

CHEM 213 Elementary Organic Chemistry. . . . . . . . . . . . . . . . . .4

CHEM 214/216 Elementary Biochemistry w/lab. . . . . . . . . . . . . . .4

BISC 306 General Physiology . . . . . . . . . . . . . . . . . . . . . . . . 3

Animal and Food Sciences Major Requirements

A minimum grade of C- is required for all ANFS credits used to satisfy the major requirements.

ANFS 101 Introduction to Animal Science. . . . . . . . . . . .. . . . . . . . . . . . . . . 3

ANFS 102 Food for Thought. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

ANFS 111 Animal Science Laboratory. . . . ……. . . . . . . . . . . . . . . . . . . . . . 1 ANFS 140 Functional Anatomy. . . . . . . . . …….. . . . . . . . . . . . . . . . . . . . . . 4

ANFS 230 Foodborne Diseases (or ANFS 332 Animal Diseases) . . . . . . . . 3

ANFS 251 Animal Nutrition. . . . . . . . . . . . ………. . . . . . . . . . . . . . . . . . . . . 3 ANFS 252 Animal Nutrition Laboratory. . . …….. . . . . . . . . . . . . . . . . . . . . . 1 ANFS 265 Sophomore Seminar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 ANFS 300 Principles of Animal and Plant Genetics. …... . . . . . . . . . . . . . . . 3

ANFS 305 Food Science (or ANFS 315 Food Safety) . . . . . . . . . . . 3

One of the following 4-credit capstone/production courses:

ANFS 404 Dairy Production

ANFS 411 Food Science Capstone

ANFS 417 Beef Cattle and Sheep Production

ANFS 418 Swine Production

ANFS 421 Poultry Production

ANFS 420 Equine Reproductive Management

Two courses from the following:. . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . .

ANFS 409 Food Processing 3

ANFS 419 Topics in International Animal Agriculture 3-4

ANFS 424 Non Ruminant Nutrition 3

ANFS 435 Animal Virology 3

ANFS 436 Immunology of Domestic Animals 3

ANFS 439 Food Microbiology 3

ANFS 441 Reproductive Physiology of Domestic Animals 3

ANFS 442 Lactational Physiology 3

ANFS 445 Comparative Physiology of Domestic Animals 3

ANFS 449 Food Biotechnology 4

ANFS 454 Ruminant Nutrition 3

ANFS 366/466 Independent Study 3 (max)

ANFS 468 Research 3 (max)

ANFS 470 Principles of Molecular Genetics 3

Second Writing Requirement (with a minimum grade of C-) 3**

A second writing course involving significant writing experience. The course must be taken after completion of 60 credit hours. Approved courses are designated in the semester’s Registration Booklet. (**These credits can be used to satisfy credit requirements in the breadth requirements for Literature and Arts)

The Food Science major is designed to provide students with a broad understanding and professional preparation in the areas of food processing, preservation, evaluation, packaging, and distribution. Upon graduation, job opportunities include positions within the food and allied industries, government, and independent research institutions. The role of the food scientist in such positions may involve product and process development, food safety engineering, quality control and analysis, technical service and sales, with opportunities in regulatory agencies, education, and basic research. This major places emphasis on the biological, chemical and physical sciences, preparing a student for research opportunities within the Food Science disciplines. Additional recommended electives can provide a student with the course work to pursue a food processing engineering emphasis.

Students are encouraged to participate in a broad realm of animal and food science projects in the department through undergraduate research opportunities.

DEGREE: BACHELOR OF SCIENCE MAJOR:

ANIMAL AND FOOD SCIENCES

CURRICULUM CREDITS

See page for University and College requirements.

The Animal and Food Sciences major encompasses a wide range of disciplines in which the principles of biology, chemistry and biochemistry are applied to animal agriculture and food systems. Instruction is offered in animal nutrition, food science and its interactions with animal agriculture, physiology, genetics, and reproduction; in animal health and molecular biology; and in dairy, livestock and poultry management.

The Pre-veterinary and Animal Biosciences major is designed to meet not only the department, college, and University requirements for the BS degree, but also the admission requirements for many U.S. veterinary schools. It is also designed to prepare students that wish to pursue graduate degrees in areas related to animal agriculture and biological sciences through course work and laboratory experiences.

ANIMAL AND FOOD SCIENCES

MAJOR REQUIREMENTS

ELECTIVES –

After required courses are completed, sufficient credits must be taken to meet the minimum requirements for the degree. Only 4 credits of HESC 120 activity or 4 credits of performing Music credit may be counted toward the degree. ANFS 399 may be taken P/F for a maximum of 2 credits toward the degree. No more than 5 credits of ANFS X66 may be counted towards the degree.

Students should consult with their advisor regarding the choice of elective credits. Students wishing to concentrate their efforts in the areas of Production Systems, Equine and Companion Animals, Food Safety, or Biotechnology are strongly encouraged to consider the recommended course selections provided by the department.

Credit hours required for the degree. . . . . . . . . . . . . . . . . 124

HONORS BACHELOR OF SCIENCE: ANIMAL AND FOOD SCIENCES or PRE-VETERINARY MEDICINE AND ANIMAL BIOSCIENCES

The recipient of this degree must complete:

MINOR IN ANIMAL SCIENCE

A minimum grade of C- is required for all ANFS credits used to satisfy the minor requirements

The minor in animal science requires 19 credits in animal science including: ANFS 101, 111, 140, 251, 252, one course from ANFS 404, 417, 418, 420, and 421; and one course from ANFS 332, 441, 436, and 454.

MAJOR REQUIREMENTS

Pre-veterinary and Animal Biosciences Requirements

A minimum grade of C- is required for all ANFS credits used to satisfy the major requirements

ANFS 101 Introduction to Animal Science. . . . . . . . . . . . . . . . . . . . . . . . . . 3

ANFS 102 Food for Thought. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

ANFS 111 Animal Science Laboratory. . . . . . . . . . . . . . . .. . . . . . . . . . . . . 1 ANFS 140 Functional Anatomy. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 ANFS 251 Animal Nutrition. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 ANFS 252 Animal Nutrition Laboratory. . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 ANFS 265 Sophomore Seminar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 ANFS 300 Principles of Animal and Plant Genetics. . . . . . …. . . . . . . . . . . 3 ANFS 310 Animal Genetics Laboratory. . . . . . . . . . . . . . . . …... . . . . . . . . 1 ANFS 332 Introduction to Animal Diseases. . . . . . . . . . . . …. . . . . . . . . . . 3 ANFS 445 Comparative Physiology of Domestic Animals. . . …. . . . . . . . . 3

ANFS ___ Animal Science elective . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

1. All requirements for the Bachelor of Science: Animal and Food Sciences or Pre-veterinary Medicine and Animal Biosciences

2. All the University requirements for the Honors degree (see page -------). Courses with the ANFS prefix taken at the 600-level or higher are considered to be Honors courses in the major. One 3-or 4-credit course in PLSC, ENWC, or BISC will, if taken as Honors, count toward the 12 Honors credits required in the major or in collateral disciplines.

CURRICULUM CREDITS

See page for University and College requirements.

CURRICULUM CREDITS

See page for University and College requirements.

MAJOR REQUIREMENTS

Math and Science Requirements                                                                                 BISC 207/208 Introductory Biology I and II                                                                          (3 cr satisfies breadth req. in Ag & Nat Sci) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

BISC 300 Introduction to Microbiology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

CHEM 103/104 General Chemistry . . . . . . . . . . . . . ……... . . . . . . . . . . . . . . . . . . . . 8

CHEM 220 Quantitative Analysis I. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 CHEM 221 Quantitative Analysis Laboratory. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1

CHEM 321/322 Organic Chemistry. .   . . .. . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . 8 CHEM 214 Elementary Biochemistry .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 CHEM 418 Introductory Physical Chemistry. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

PHYS 201/202 Introductory Physics I and II. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

MATH 221/222 Calculus I and II . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 NTDT 200 Nutrition Concepts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ………3

FREC 408 or STAT 200 Research Methods                                                                     (3 cr satisfies breadth req. in Ag & Nat Sci) . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . 3

Food Science Requirements

A minimum grade of C- is required for all ANFS credits used to satisfy the major requirements

ANFS 102 Food for Thought. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ……... 3

ANFS 111 Animal Science Lab . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1

ANFS 230 Foodborne Diseases . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . 3

ANFS 265 Seminar: Food Science . . . . . . . . .. . . . . . . …….. . . .. . . . . . . . . . . . . . 1

ANFS 305 Food Science. . . . . . . . . . . . . . . . . . . . . . . . . ……….. . . . . . . . . . . . . . . 3

ANFS 328 Food Chemistry. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4

ANFS 329 Food Analysis. . . . . . . . . . . . . . . . . . . . . . . . ……. . . . . .…. . . . . . . . . . . 4

ANFS 409 Food Processing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

ANFS 411 Food Science Capstone. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

ANFS 439 Food Microbiology. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ……….. 4

ANFS 445 Food Engineering. . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . ……. 4

ANFS 449 Food Biotechnology. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ……… . 4

DEGREE: BACHELOR OF SCIENCE MAJOR: FOOD SCIENCE

DEGREE: BACHELOR OF SCIENCE MAJOR:

PRE-VETERINARY MEDICINE AND ANIMAL BIOSCIENCES

Math and Science Requirements

BISC 207/208 Introductory Biology I and II (3 cr satisfies breadth req. in

Ag & Nat Sci) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

BISC 300 Introduction to Microbiology. . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 CHEM 103/104 General Chemistry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 CHEM 321/322 Organic Chemistry. . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . 8

CHEM 527 Biochemistry (or CHEM 214) . . . . . . . . . . . . . . . . . . . . . . . . . . 3

PHYS 201/202 General Physics I and II. . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

MATH 221 Calculus I. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . 3

FREC 408 or STAT 200 Research Methods (3 cr satisfies breadth req.

In Ag & Nat Sci) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3

One of the following capstone/production courses: . . . . . . . . . . . . . . . . . . . 4 ANFS 404 Dairy Production

ANFS 411 Food Science Capstone

ANFS 417 Beef Cattle and Sheep Production

ANFS 418 Swine Production

ANFS 420 Equine Reproductive Management

ANFS 421 Poultry Production

Second Writing Requirement (with a minimum grade of C-) 3**

A second writing course involving significant writing experience. The course must be taken after completion of 60 credit hours. Approved courses are designated in the semester’s Registration Booklet. (**These credits can be used to satisfy credit requirements in the breadth requirements for Literature and Arts)

ANFS 436 Immunology of Domestic Animals

ANFS 261 Principles of Companion Animal Nutrition

ANFS 424 Non Ruminant Nutrition

ANFS 435 Introduction to Animal Virology

ANFS 442 Lactational Physiology

ANFS 454 Ruminant Nutrition

COMM 212 Oral Communication in Business

ENCW 419 Medical Veterinary Entomology

ENGL 312 Written Communications in Business

FREC 201 Records and Accounts

Credit hours required for the degree. . . . . . . . . . . . . . . 124

Students should seek advice from their academic advisors when choosing electives

Credit hours required for the degree. . . . . . . . . . . . . . . 124

After required courses are completed, sufficient credits must be taken to meet the minimum requirements for the degree. Only 4 credits of HESC 120 activity or 4 credits of performing Music credit may be counted toward the degree. ANFS 399 may be taken P/F for a maximum of 2 credits toward the degree. No more than 5 credits of ANFS X66 may be counted towards the degree.

ELECTIVES –

HONORS BACHELOR OF SCIENCE: FOOD SCIENCE

The recipient of this degree must complete:

1. All requirements for the Bachelor of Science: Food Science.

2. All the University requirements for the Honors degree (see page ). Courses in Food Science taken at the 600-level or higher are considered to be Honors courses in the major. One 3-or 4-credit required course in a related technical area will, if taken as Honors, count toward the total of Honors credits required in the major or in collateral disciplines.

ANFS 305 Food Science. . . . . . . . . . ………. . . . . . . . . . . . . . . . . . . . . . . . . 3

Select any 3 courses from:. . . . . . . . . . . . . . . . . . . . . . . . ……. . . . . . . . . . . . 12 ANFS 328 - Food Chemistry, ANFS 329 - Food Analysis. ANFS 409 - Food Processing. ANFS 411 - Food Science Capstone, ANFS 639 - Food Microbiology, ANFS 443 - Food Engineering Technology, ANFS 449 - Food Biotechnology

MINOR IN FOOD SCIENCE

The minor in food science requires 15 food science credits. Course selection depends on completion of prerequisites and other science and math preparation.

Prerequisites may be waived. Permission of instructor to register is based on individual student academic record and major. See a food science faculty member for advisement.

CREDITS TO TOTAL A MINIMUM OF. . . . . . . . . … . . . . . . 15

1. The minor in Food Science requires a minimum of 15 food science credits, including ANFS 305 and any 3 other ANFS course with emphasis on food science above the 300 level.

2. A C- grade or higher is required in all ANFS courses.

3. Successful completion of MATH 221/222 Calculus I and II (6 credits) mathematics courses is required prior to taking food science courses for the minor.

PROPOSED RUBRIC FOR NEW ANIMAL AND FOOD SCIENCE CURRICULUM

1. ALL FOSC RUBRICS TO BE CONVERTED TO ANFS. ALL ANSC RUBRICS TO BE CONVERTED TO ANFS.

2. FOSC CLASS REQUIRING RUBRIC CHANGE AND NUMBER CHANGE

FOSC 445- FOOD ENGINEERING TECHNOLOGY TO BE SWITCHED TO ANFS 443 FOOD ENGINEERING TECHNOLOGY

FOSC 645 - FOOD ENGINEERING TECHNOLOGY TO BE SWITCHED TO ANFS 643 FOOD ENGINEERING TECHNOLOGY

3. FOOD SCIENCES CLASSES TO BE DELETED BECAUSE OF DUPLICATION

FOSC 166 – SPECIAL PROBLEM

FOSC 265 – SEMINAR ON FOOD SCIENCE

FOSC 266- SPECIAL PROBLEM

FOSC366 – INDEPENDENT STUDY

FOSC 399 – TEACHING ASSISTANT

FOSC 464 – PRACTICUM IN THE FOOD INDUSTRY

FOSC 466 – INDEPENDENT STUDY

FOSC 668 – RESEARCH

FOSC 869 – MASTERS THESIS

FOSC 665 – SEMINAR

4. CROSSLISTED CLASSES (RETAINED AS ANFS COURSES)

FOSC 230 and ANSC 230 – FOOD BORNE DISEASES becomes ANFS 230

FOSC 305 and ANSC 305 – FOOD SCIENCE becomes ANFS 305

FOSC 315 and ANSC 315 – FOOD SAFETY FARM TO FORK becomes ANFS 315

FOSC 328 and ANSC 328 – FOOD CHEMISTRY becomes ANFS 328

FOSC 329 and ANSC 329 – FOOD ANALYSIS becomes ANFS 329

FOSC 409 and ANSC 409 – FOOD PROCESSING I becomes ANFS 409

FOSC 629 and ANSC 629 – FOOD ANALYSIS becomes ANFS 629

FOSC 639 and ANSC 639 – FOOD MIROCBIOLOGY becomes ANFS 639

5. CLASSES TO BE DELETED – (THESE WERE SUBMITTED FOR DELETION THROUGH COURSE INVENTORY CHANGES)

ANSC 630 – TRACE MINERALS AND VITAMINS

ANSC 632 - ELEMENTS OF PATHOLOGY

ANSC 851 – TOPICS IN ANIMAL NUTRITION

Proposed New Rubric Change

Items in highlighted yellow will require changes in the course catalog to other majors.

Animal and Food Sciences

ANIMAL AND Food SCIENCES

ANFS 101 INTRODUCTION TO ANIMAL SCIENCE 3

Introduction to understanding of how animals function - genetics, nutrition, reproductive physiology, behavior and animal health. Begins with dialogue about human-animal bond and role of animals in society, and ends with discussion of how agricultural animals managed to produce safe and healthy food. COREQ: ANFS111. RESTRICTIONS: Co requisite mandatory for majors, optional for nonmajors. Offered in Fall only.

ANFS 102 FOOD FOR THOUGHT 3

Overview of popular aspects of foods and beverages, including food composition, safety, processing and chemistry. Effect of cultural and social influences on food choice, factors directing marketing and development of new food products, and different food professions discussed. Some group work expected.

ANFS 111 ANIMAL SCIENCE LABORATORY 1

Laboratory providing opportunity to handle animals and to become familiar with common management practices. COREQ: ANFS101.

RESTRICTIONS: Co requisite mandatory for majors, optional for nonmajors. Offered in Fall only.

ANFS 140 FUNCTIONAL ANATOMY OF DOMESTIC ANIMALS 4

Identification of relationship between form and function in domestic farm animals. Comparative examination of body systems in order to better understand various management practices employed in animal agriculture. Serves as prerequisite for advanced departmental courses.

RESTRICTIONS: Offered in Spring only.

ANFS 165 FRESHMAN FIRST YEAR EXPERIENCE 1 PF

Provides practical skills that foster academic and social competencies necessary for success in college. Focuses on academic services, campus resources, career exploration and preparation.

RESTRICTIONS: Limited to freshmen majors.

ANFS 166 SPECIAL PROBLEM 1-3

RESTRICTIONS: Contract must have department chair signature.

ANFS 220 INTRODUCTION TO EQUINE SCIENCE 4

Study of equine science and husbandry. Instruction focuses on physiology, anatomy, genetics, behavior, reproduction and nutrition. Complement labs stress: systems care; safety, handling; feed identification and basic equipment and use. Accentuates unique equine biology and science foundational to understanding function and husbandry.

PREREQ: ANFS101 or permission of instructor.

ANFS 230 FOODBORNE DISEASES: INVESTIGATING

OUTBREAKS 3

Introduction to basic epidemiology and critical review of contemporary food- and water-borne outbreaks. Presents current issues in light of developments related to food safety and public health. Emphasis on emerging pathogens, virulence factors, epidemiological techniques, rapid detection methods, and quantitative risk assessment.

ANFS 251 ANIMAL NUTRITION 3

Comparative study of digestive anatomy, nutrients, their metabolism and physiological function in animals of agricultural importance. Examines factors affecting nutrient requirements of animals. Emphasis on effects of plane of nutrition on productivity, health and well-being of animals.

PREREQ: ANFS101 and ANFS140.

ANFS 252 ANIMAL NUTRITION LABORATORY 1

Application of nutritional principles to animal feeding, nutritional value of feed ingredients and methods of assessment. Principles of ration formulation. PREREQ: ANFS251 may be prerequisite or co requisite.

ANFS 261 PRINCIPLES OF COMPANION ANIMAL NUTRITION 3

Overview of principles of nutrition as applied to companion animals with emphasis on canine and feline nutrition.

ANFS 262 PRACTICAL VETERINARY EXPERIENCE 1-3 PF

Opportunity to gain experience by working with a veterinarian. Student responsible for making contact with veterinarian.

RESTRICTIONS: Not for major credit. Offered in Winter only.

ANFS 265 SOPHOMORE SEMINAR 1 PF

Emphasis on career development. Preparation for veterinary medicine and other careers in light of current and future trends in field. RESTRICTIONS: Open only to sophomore animal science majors.

ANFS 266 SPECIAL PROBLEM 1-3

RESTRICTIONS: Contract must have department chair signature

ANFS 270 BIOTECHNOLOGY:SCIENCE AND SOCIOECONOMIC ISSUES 3

Introduction to agricultural biotechnology and socio-economic issues. Introduces genetic engineering and basic scientific theory and applications of biotechnology in agriculture production and research. Presents issues surrounding biotechnology-risk and technology assessment, animal rights, public and private research interface, media and environmental perspectives, consumer acceptance, regulation and economic development.

May be cross-listed with FREC270 and/or PLSC270.

ANFS 300 PRINCIPLES OF ANIMAL AND PLANT GENETICS 3

Introduction to theory and application of genetics as related to improvement of plants and animals.

May be cross-listed with ENWC300 and/or PLSC300.

PREREQ: ANFS101 and ANFS140, or PLSC101 or BISC208

ANFS 305 FOOD SCIENCE 3

Composition, structure and functional properties of food and fundamentals of commercial food processing. Discussion and video demonstrations of various food processing and preservation methods and effects of ingredient manipulation.

ANFS 310 ANIMAL AND PLANT GENETICS LABORATORY 1

Laboratory exercises concerning genetic concepts, methods and applications using various plant and animal systems.

May be cross-listed with ENWC310 and/or PLSC310.

COREQ: ANFS300.

ANFS 315 FOOD SAFETY FROM FARM TO FORK 3

Examines safety issues in major food production systems in plants and animals (dairy, beef, swine, poultry, and seafood). Study of government regulation, use of antimicrobials and pesticide residues. Explores consumer's perception of biotechnology, organic farming, and post-harvest handling of agricultural commodities.

PREREQ: BISC207 or equivalent.

RESTRICTIONS: Offered in Spring semester.

ANFS 324 EQUINE DISEASE AND LAMENESS 3

Study of infectious and non-infectious diseases common to the horse. Principles of pathophysiology, manifestation, prevention, and control of disease emphasized. Approximately one third of course content includes types, cause, prevention, and management of musculoskeletal disease (lameness) in the horse.

ANFS 328 FOOD CHEMISTRY 4

Composition of food materials, reaction mechanisms leading to deterioration; and interaction of food components to form desirable and undesirable products, pigments, characterization of food polymers. Effect of physical and chemical factors on structure and functionality of food.

PREREQ: CHEM214 or CHEM527.

ANFS 329 FOOD ANALYSIS 4

Theory and practice of food analysis. Determine chemical composition and characteristics of food. Introduction to instrumentation; spectroscopy, chromatography, electrophoresis, enzyme analysis and titration. Critically examine food analytical methods and data from journal articles including official AOAC and AACC methods and prepare scientific reports and presentations including scientific poster.

PREREQ: CHEM214 or CHEM527, and CHEM220.

ANFS 332 INTRODUCTION TO ANIMAL DISEASES 3

Nature and mechanisms of disease processes with emphasis on their prevention and control.

PREREQ: ANFS140.

ANFS 359 Topics in Food Science 3

Students select topic in food science, search literature or other sources for information on topic, critically examine information and prepare presentation to class. Work done in groups or individually. Opportunities to discuss careers provided.

ANFS 366 INDEPENDENT STUDY 1-6

RESTRICTIONS: Contract must have department chair signature.

ANFS 390 Honors Colloquium 3

First-year interdisciplinary Honors seminar. May be team-taught, specific topics vary.

ANFS 399 TEACHING ASSISTANT 1-2 PF

Practical teaching experience. Students participate and assist in instruction of an undergraduate course.

RESTRICTIONS: A GPA of 2.75 (3.0 in major) required. Students must have taken the course or have equivalent experience.

ANFS 404 DAIRY PRODUCTION 4

Principles of modern dairy production units emphasizing nutrition, reproduction, housing, health, management and lactation.

PREREQ: ANFS101 and ANFS251.

RESTRICTIONS: Offered in Spring of even-numbered years. Laboratory requires some out of class time for hands-on experience in animal production facilities.

ANFS 409 FOOD PROCESSING 4

Covers rationale and history of food processing; organizing unit operations; maintenance of food quality including food palatability and nutritive value; separation technology including initial operations, size reduction, mixing, filtration, centrifugation and crystallization; and preservation methods including fresh food storage, low temperature and high temperature methods.

ANFS 411 FOOD SCIENCE CAPSTONE 4

Team-taught capstone for seniors to complete food science learning experience by participating in a food product development team that simulates real-world operation and requires integrated knowledge in areas of general food science, food chemistry, food analysis, food microbiology and food processing.

PREREQ: ANFS328, ANFS329, ANFS409 and ANFS439.

ANFS 415 VERTEBRATE DEVELOPMENTAL MORPHOLOGY 3

See BISC415 for course description.

PREREQ: BISC207 and BISC208.

ANFS 417 BEEF CATTLE AND SHEEP PRODUCTION 4

Principles of modern beef cattle and sheep production; nutrition, reproduction, housing, health and management.

PREREQ: ANFS101 and ANFS251.

RESTRICTIONS: Laboratory requires some out-of-class time for hands-on experience in animal production. Offered in Spring of odd-numbered years.

ANFS 418 SWINE PRODUCTION 4

Principles of modern swine production: nutrition, reproduction, housing, health and management.

PREREQ: ANFS101 and ANFS251.

RESTRICTIONS: Laboratory requires some out-of-class time for hands-on experience in animal production. Offered in Spring of odd-numbered years.

ANFS 419 TOPICS IN INTERNATIONAL ANIMAL AGRICULTURE 3-4

Instruction in animal production taught as part of study abroad course. Topics vary with program location and focus.

PREREQ: ANFS101.

ANFS 420 EQUINE REPRODUCTIVE MANAGEMENT 4

Provides an in-depth study of the anatomy, endocrinology, physiology, behavior, and management of the mare, stallion, and foal. Laboratory provides an opportunity to care for a pregnant mare, to be present at foaling, and care for the newborn foal.

PREREQ: ANFS101 and ANFS220 or permission of instructor.

ANFS 421 POULTRY PRODUCTION 4

Application of fundamental principles of incubation, feeding, brooding, growing, disease control, processing and marketing as applied to broilers, heavy breeders and commercial egg producers. Additional hands-on experience outside of class is required.

PREREQ: ANFS101 and ANFS140.

ANFS 424 NONRUMINANT NUTRITION 3

Advanced comparative study of digestion, absorption and metabolism of nutrients in terms of needs of nonruminant animals. Application of principles to swine, poultry and equine nutrition.

PREREQ: ANFS251, CHEM214.

RESTRICTIONS: Offered in Spring of odd-numbered years.

ANFS 435 Animal VIROLOGY 3

Lecture-based introduction to virus functional characterization including classification methods, replication strategies and pathogen-host interactions. Content stresses current methods in the diagnosis and analysis of viruses associated with important animal diseases.

PREREQ: ANFS431 or BISC300.

ANFS 436 IMMUNOLOGY OF DOMESTIC ANIMALS 3

Comparative study of immune response of domestic animals including dog, cat, horse, pig, chicken and others. General topics include ontogeny of immune system, reproductive immunity, neonatal immunity, immunodeficiencies and autoimmunity.

PREREQ: ANFS332 and BISC207.

RESTRICTIONS: Offered in Fall of even-numbered years.

ANFS 439 FOOD MICROBIOLOGY 4

Role and significance of microorganisms in foods with particular reference to food spoilage, preservation, fermentation, sanitation and poisoning. Current methodology used in microbiological examination of foodstuffs.

PREREQ: BISC300.

ANFS 441 REPRODUCTIVE PHYSIOLOGY OF DOMESTIC ANIMALS 3

Emphasis on physiology and endocrinology of reproductive function in males and females, comparative aspects of reproductive function and opportunity for enhancing production through newer management practices. Discussion and laboratory involve both classic and current state of knowledge in mammalian and avian reproduction.

PREREQ: ANFS140. BISC306 strongly recommended.

ANFS 442 LACTATIONAL PHYSIOLOGY 3

Fundamentals of physiology and metabolism involved in initiation, maintenance and cessation of lactation. Neuroendocrine control of lactation, nutrient absorption and processing by mammary gland and control of milk composition. Covers mammals of commercial dairy importance as well as rodents, horses and humans. PREREQ: ANFS140.

ANFS 443 FOOD ENGINEERING TECHNOLOGY 4

Engineering fundamentals for processing of food materials, including applied thermodynamics and heat transfer principles and operations.

May be cross-listed with EGTE445.

PREREQ: MATH222, and PHYS104 or PHYS201.

RESTRICTIONS: Not open to majors in mechanical or chemical engineering.

ANFS 445 COMPARATIVE PHYSIOLOGY OF DOMESTIC ANIMALS 3

Comparative approach to study of physiology of domestic animals of economic importance in animal agriculture. Emphasis on cardiovascular physiology, immune system, excretion, respiration, stress physiology and control and coordination of body functions via nervous and endocrine systems.

PREREQ: ANFS140.

RESTRICTIONS: Offered in Fall only.

ANFS 454 RUMINANT NUTRITION 3

Practical and applied aspects of ruminant nutrition with emphasis on dairy. Topics include basic nutrient requirements and nutrition management aspects for different age and production classes of dairy cattle.

PREREQ: ANFS251, CHEM214 or CHEM 527, BISC300.

ANFS 464 ANIMAL And Food SCIENCE FIELD EXPERIENCE 1-12 PF

Opportunity to gain work experience in field related to animal and/or food sciences and to explore potential occupational areas. RESTRICTIONS: Over six credits by permission of chair only. A clear understanding of supervision and reporting is required. Contracts must have department chair. Counts as a discovery learning experience.

ANFS 466 INDEPENDENT STUDY 1-6

RESTRICTIONS: Contract must have department chair signature.

ANFS 468 UNDERGRADAUTE RESEARCH 1-6

Research on assigned subject under supervision of member of faculty. Project will involve experimental design and analysis and will be completed by preparation of a research report.

RESTRICTIONS: Requires permission of instructor and contract requires approval of chairperson. 1-6 credits. Counts as a discovery learning experience.

ANFS 470 PRINCIPLES OF MOLECULAR GENETICS 3

Fundamentals of nucleic acid biochemistry (replication, repair and recombination) and bacterial genetics are studied to provide background needed for detailed study of selected topics in animal and plant molecular biology.

PREREQ: BISC401/411 and ANFS300.

ANFS 609 FOOD PROCESSING 4

Rationale and history of food processing; organizing unit operations; maintenance of food quality including food palatability and nutritive value; separation technology including initial operations, size reduction and screening, mixing, filtration, centrifugation and crystallization; and preservation methods including fresh food storage, low temperature and high temperature methods.

ANFS 611 FOOD SCIENCE CAPSTONE 4

Team-taught capstone for graduate students to advance food science training by participating in food product development team that simulates real-world operation and requires integrated knowledge in areas of general food science, food chemistry, food analysis, food microbiology and food processing.

ANFS 615 VERTEBRATE DEVELOPMENTAL BIOLOGY 3

See BISC615 for course description.

PREREQ: BISC401/411 and BISC403/413.

RESTRICTIONS: Requires approval of instructor.

ANFS 628 FOOD CHEMISTRY 4

Composition of food materials, reaction mechanisms leading to deterioration; interaction of food components to form desirable and undesirable products, pigments, characterization of food polymers. Effect of physical and chemical factors on the structure and functionality of food.

ANFS 629 FOOD ANALYSIS 4

Theory and practice of food analysis. Determine chemical composition and characteristics of food. Introduction to spectroscopy, chromatography, electrophoresis, enzyme analysis and titration. Examine food analytical methods and data from journal articles including official AOAC and AACC methods. Prepare scientific reports and presentations including scientific poster.

ANFS 633 POULTRY PATHOLOGY 3

Study of poultry diseases with emphasis on their causes, prevention, treatment and control.

PREREQ: ANFS332, ANFS431 and ANFS635.

ANFS 635 Animal VIROLOGY 3

Lecture-based introduction to virus functional characterization including classification methods, replication strategies and pathogen-host interactions.

Content stresses current methods in diagnosis and analysis of viruses associated with important animal diseases.

PREREQ: ANFS431 or BISC300.

ANFS 636 IMMUNOLOGY OF DOMESTIC ANIMALS 3

PREREQ: ANFS332 and BISC207.

RESTRICTIONS: Offered in Fall of even-numbered years.

ANFS 637 AVIAN IMMUNOLOGY 3

Advanced study of avian immune system covering cellular and humoral immune responses; autoimmunity; neuroendocrine-immune interactions; nutritional effects on immune system; and immunogenetics.

RESTRICTIONS: Offered in Spring of even-numbered years.

ANFS 639 FOOD MICROBIOLOGY 4

PREREQ: BISC300.

ANFS 643 FOOD ENGINEERING TECHNOLOGY 4

Engineering fundamentals for processing of food materials, including applied thermodynamics and heat transfer principles and operations.

PREREQ: MATH222 and PHYS201.

RESTRICTIONS: Not open to majors in mechanical or chemical engineering.

ANFS 644 BIOINFORMATICS 3

Examines computer applications to biological sciences with emphasis upon genomics and proteomics applications. No computer programming experience required.

ANFS 649 FOOD BIOTECHNOLOGY 4

Traditional food biotechnology and biotechnology based on genetic engineering explored through in-depth study of current examples. Technical, economic and social aspects of biotechnology researched and analyzed through individual and group assignments and lectures. Field trips provide view of local biotechnology enterprises.

ANFS 654 ADVANCED RUMINANT NUTRITION 3

Emphasis of metabolic aspects of ruminant microbiology and intermediary metabolism. Discussions on methods to partition nutrients at tissue level and methods to alter rumen fermentation. May be cross-listed with NTDT654. PREREQ: Undergraduate or graduate courses in nutrition, microbiology, biochemistry, ANFS454 or equivalents. ANFS404 or ANFS417 recommended

ANFS 668 RESEARCH 1-6

ANFS 670 PRINCIPLES OF MOLECULAR GENETICS 3

Fundamentals of nucleic acid biochemistry (replication, repair, and recombination) and bacterial genetics provide background needed for detailed study of selected topics in animal and plant molecular biology.

PREREQ: BISC401/411 and ANFS300.

ANFS 865 Seminar 1

ANFS 868 RESEARCH 1-9

ANFS 869 MASTER'S THESIS 1-6

ANFS 874 TOPICS IN MOLECULAR BIOLOGY 1

Provides forum for discussion of current topics in molecular biology, with critical reading of relevant primary literature.

May be cross-listed with PLSC874.

RESTRICTIONS: Requires permission of instructor.

ANFS 964 PRE-CANDIDACY STUDY 3-12 PF

Research and readings in preparation of dissertation topic and/or qualifying examinations for doctoral students before admission to candidacy but after completion of all required course work.

RESTRICTIONS: Not open to students who have been admitted to candidacy.

ANFS 969 DOCTORAL DISSERTATION 1-12 PF