UNIVERSITY FACULTY SENATE FORMS
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: 2524
Action:
Submitting revised curriculum for Animal and Food Sciences
Effective
term: 08F
Current
degrees: 1) BS in Animal Science with concentrations in
a) General Animal Science, b) Animal Biotechnology, c) Applied Animal Science,
and d) Preveterinary Medicine and 2) BS in Food
Science and Technology with concentrations in a) Food Science and b) Food
Technology
Proposed
change leads to the degree of: 1) BS in Animal & Food Science, 2) BS in
Preveterinary Medicine & Animal Biosciences and
3) BS in Food Science & Technology
Proposed
name: a) BS in Animal
& Food Sciences, b) BS in Preveterinary Medicine
& Animal Biosciences, c) BS in Food Science & Technology
Revising:
Undergraduate majors / concentrations: 1)
BS in Animal Science: concentrations in a) General Animal Science, b)
Animal Biotechnology, c) Applied Animal Science, and d) Preveterinary
Medicine and 2) BS in Food Science and Technology: concentrations in a) Food
Science and b) Food Technology
Undergraduate minor:_______________________________________________
(Example: African
Studies, Business
Administration, English, Leadership,
etc.)
Graduate Program Policy statement change:____________________________
(Attach your Graduate
Program Policy Statement)
Graduate Program of Study:__________________________________________
(Example: Animal
Science: MS Animal
Science: PHD Economics: MA Economics: PHD)
Graduate minor / concentration:______________________________________
List
program changes for curriculum revisions:
Current degrees in 1) BS in Animal Science: concentrations in a)
General Animal Science, b) Animal Biotechnology, c) Applied Animal Science, and
d) Preveterinary Medicine and 2) BS in Food Science
and Technology: concentrations in a) Food Science and b) Food Technology are
being changed to: 1) BS in Animal & Food Science, 2) BS in Preveterinary Medicine & Animal Biosciences and 3) BS
in Food Science & Technology….see attached
List
new courses required for the new or revised curriculum:
(Be aware that approval
of the curriculum is dependent upon these courses successfully passing through
the Course Challenge list. If there are no new courses enter “None”)
The new major, BS in Preveterinary Medicine & Animal Biosciences is essential the same as the existing major/concentration (Animal Science/Prevet). New courses added include:
ANSC 102 Food for Thought
FREC 408 or Stat 200: permission obtained from FREC and STAT, see attached
Second writing requirement
The new major, BS in Animal and Food Sciences is a merger of the existing concentrations (Applied Animal Science and General Animal Science) in the current Animal Sciences major.
New courses added include:
ANSC 230 Food Borne Diseases
ANSC 305 (Food Science) or ANSC 315 Food Safety
Two courses from: ANSC 409, 419, 424, 435, 436, 439, 441, 442, 445, 449, 454, 366,
470
Math 221 Calculus I
BISC 306 General Physiology
Second writing requirement
The existing major, a BS in Food Science and Technology remains essentially the same with the addition of a second writing requirement.
Other
affected units:
(List other departments affected by this new or revised
curriculum. Attach permission from the
affected units. If no other unit is
affected, enter “None”)
Changes in CHEM have been approved by Chemistry, see attached email form Burmeister.
FREC 408 or Stat 200: permission
obtained from FREC and STAT to add this class to the new BS in Preveterinary Medicine & Animal Biosciences, see
attached email from
Math 221 Calculus I: permission obtained from MATH to add this to our new BS in Animal and Food Sciences major, see attached email from Edwards
Second writing requirement: students may choose any course
approved as a second writing requirement from Arts and Sciences; permission
obtained from Arts and Sciences, see attached email from Ardis.
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) Design a major specifically for those focused on graduate
school and veterinary school
4) Maintain the accredited Food Science major
5) 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.
The proposed new curricula would have 3 majors:
1) Food Science – for those students who are very focused on
food science
2) Pre-veterinary Medicine and Animal Biosciences – for
those students who are interested in veterinary and graduate school
3) Animal and Food Science – for all others in the
department
This would reduce the options/choices for majors and
concentrations for students from 6 – which were found to be very confusing
because of significant overlap, to 3.
Program
Requirements:
(Show the new or revised curriculum as it should appear in the
Course Catalog. If this is a revision,
be sure to indicate the changes being made to the present curriculum.)
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
Proposal for
Curriculum Revision for the Department of Animal and Food Sciences
December 2007
The primary objectives to revising
the current curriculum in Animal and Food Sciences are as follows:
1) Where
appropriate, integrate the study of animal science AND food science into the
core curriculum for all majors
2) Create
a “general” major that has more focus and basic science than the current
General Animal Science option
3) Design
a major specifically for those focused on graduate school and veterinary school
4) Maintain
the accredited Food Science major
5) 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.
Learning
outcomes will be assessed as part of the department’s current assessment plan
which is under construction.
Rationale for New Animal and Food
Science Curriculum
It has been
over a decade since the ANFS Department critically evaluated its undergraduate
programs. ANFS 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.
A
collective effort from the department faculty resulted in the revised
curriculum.
The current
curriculum includes 2 majors and 6 concentrations:
1) Animal
Science major
a) prevet medicine concentration
b) biotech
concentration
c) applied
animal science concentration
d) general
animal science concentration
2) Food
Science and Technology major
a) food
science concentration
b) food
technology concentration
The proposed new curricula would have
3 majors:
1) Food
Science – for those students who are very focused on food science
2) Pre-veterinary
Medicine and Animal Biosciences – for those students who are interested in
veterinary and graduate school
3) Animal
and Food Science – for all others in the department
This would
reduce the options/choices for students from 6 – which were found to be very confusing
because of significant overlap, to 3.
Proposed date to be effective Fall 2008
COLLEGE: Agriculture
and Natural Resources
DEPARTMENT: Animal and Food
Sciences
DEGREE: Bachelor
of Science in Animal and Food Sciences
CURRICULUM CREDITS
UNIVERSITY REQUIREMENTS
ENGL 110 Critical Reading and
Writing (with a minimum grade of C-) 3
Three credits in an approved course
or courses stressing 3
multicultural, ethnic, and/or gender-related
content.
Discovery Learning Experience 3
First Year Experience (ANFS 165) 1
BREADTH REQUIREMENTS
Agriculture and Natural Resources 6-8*
Minimum of one course in two of the
following areas: Agriculture,
Agricultural Education, Food and Resource Economics, BioResources
Engineering, Entomology and Wildlife Ecology, Plant and Soil Science, or Statistics. (*3 credits from Biol 207 and *3 credits from FREC 408/STAT 200 counts
towards these credits)
Literature and Arts 6**
Six credits selected from Art, Art
History, Foreign Language, Communication, English, Music, or Theater, or
courses cross-listed with these departments. (**3 credits from a second writing
requirement counts towards these credits-see major requirements)
Social Sciences and Humanities 9
Minimum of one course in at least
three of the following areas: Anthropology, Black American Studies, Criminal
Justice, Economics, Education, Geography, History, Philosophy, Political
Science, Psychology, Sociology, or Women's Studies, or courses cross-listed
with these departments.
Math and Science Requirements
MATH 221 Calculus I 3
BISC 207/208 Introductory Biology I
and II (3 cr satisfies breadth req. in Ag & Nat
Sci) 8
CHEM 101/102 General Chemistry (or
CHEM 103/104 General Chem, 8 cr) 8
CHEM 213 Organic Chemistry (or CHEM 321, Organic Chemistry, 4 cr) 4
CHEM 214 Elementary Biochemistry w/Lab (or CHEM 527) 3
BISC 306 General Physiology 3
Animal Science 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 Food Borne Diseases (or ANFS 332 Animal Diseases,) 3
ANFS 251 Animal Nutrition 3
ANFS 252 Animal Nutrition Lab 1
ANFS 265 Sophomore
Seminar 1
ANFS 300 Principles
of Animal and Plant Genetics 3
ANFS 305 Food
Science (or ANFS 315 Food Safety Farm to Fork) 3
One of the following
capstone/production courses:
ANFS 404 Dairy Production 4
ANFS 417 Beef Cattle and Sheep Production 4
ANFS 418 Swine Production 4
ANFS 421 Poultry Production 4
ANFS 420 Equine Reproductive Management 4
ANFS 411 Food Science Capstone 4
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 4
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 (only)
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
writing 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)
ELECTIVES – variable to complete a
total of 124 credits
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 listed below.
Credit hours required for the degree:
124
COLLEGE: Agriculture
and Natural Resources
DEPARTMENT: Animal and Food
Sciences
DEGREE: Bachelor
of Science Preveterinary Medicine and Animal BioSciences
CURRICULUM CREDITS
UNIVERSITY REQUIREMENTS
ENGL 110 Critical Reading and
Writing (with a minimum grade of C-) 3
Three credits in an approved course
or courses stressing 3
multicultural, ethnic, and/or gender-related
content.
Discovery Learning Experience 3
First Year Experience (ANFS 165) 1
BREADTH REQUIREMENTS –
Agriculture and Natural Resources 6-8*
Minimum of one course in two of the
following areas: Agriculture,
Agricultural Education, Food and Resource Economics, BioResources
Engineering, Entomology and Wildlife Ecology, Plant and Soil Science, or Statistics. (*3 credits from Biol 207 and *3 credits from FREC 408/STAT 200 counts
towards these credits)
Literature and Arts 6**
Six credits selected from Art, Art
History, Foreign Language, Communication, English, Music, or Theater, or
courses cross-listed with these departments. (**3 credits from a second writing
requirement counts towards these credits-see major requirements)
Social Sciences and Humanities 9
Minimum of one course in at least
three of the following areas: Anthropology, Black American Studies, Criminal
Justice, Economics, Education, Geography, History, Philosophy, Political
Science, Psychology, Sociology, or Women's Studies, or courses cross-listed
with these departments.
MAJOR REQUIREMENTS - 78 CREDITS WITH 33 IN ANFS
Math and Sciences Requirements
BISC 207/208 Introductory Biology I and II
(3 cr satisfies breadth req. in Ag & Nat Sci) 8
BISC 300 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
3
FREC 408 or STAT 200 Research Methods
(3
cr satisfies breadth req. in Ag & Nat Sci) 3
Animal Sciences 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 Lab 1
ANFS 265 Sophomore
Seminar 1
ANFS 300 Principles of Animal and Plant Genetics 3
ANFS 310 Genetics
Laboratory 1
ANFS 332 Introduction to Animal Diseases 3
ANFS 445 Comparative Physiology of Domestic Animals 4
ANFS ___ Animal Science elective 2
One of the following
capstone/production courses:
ANFS 404 Dairy Production 4
ANFS 411 Food Science Capstone 4
ANFS 417 Beef Cattle and Sheep Production 4
ANFS 418 Swine Production 4
ANFS 420 Equine Reproductive Management 4
ANFS 421 Poultry Production 4
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 writing 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)
ELECTIVES – variable to complete a
total of 124 credits
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.
Specific course requirements for
veterinary school admission may vary slightly from the courses listed in the
pre-veterinary medicine concentration.
Pre-veterinary students should consult their advisor and/or the veterinary
school(s) of interest to determine specific course requirements for admission.
Recommended Electives
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
ENWC 419 Medical Veterinary Entomology
ENGL 312 Written Communication in Business
FREC 201 Records and Accounts
FREC 408 Research Methods
Credit hours required for the
degree: 124
COLLEGE: Agriculture and Natural Resources
DEPARTMENT: Animal and Food Sciences
DEGREE: Bachelor
of Science in Food Science and Technology
CURRICULUM CREDITS
UNIVERSITY REQUIREMENTS
ENGL 110 Critical Reading and
Writing (with a minimum grade of C-) 3
Three credits in an approved course
or courses stressing 3
multicultural, ethnic, and/or gender-related
content.
Discovery Learning Experience 3
First Year Experience (ANFS 165) 1
BREADTH REQUIREMENTS
Agriculture and Natural Resources 6-8*
Minimum of one course in two of the
following areas: Agriculture,
Agricultural Education, Food and Resource Economics, BioResources
Engineering, Entomology and Wildlife Ecology, Plant and Soil Science, or Statistics. (*3 credits from Biol 207 and *3 credits from FREC 408/STAT 200 counts
towards these credits)
Literature and Arts 6**
Six credits selected from Art, Art
History, Foreign Language, Communication, English, Music, or Theater, or
courses cross-listed with these departments. (**3 credits from a second writing
requirement counts towards these credits-see major requirements)
Social Sciences and Humanities 9
Minimum of one course in at least
three of the following areas: Anthropology, Black American Studies, Criminal
Justice, Economics, Education, Geography, History, Philosophy, Political
Science, Psychology, Sociology, or Women's Studies, or courses cross-listed
with these departments.
Math and Sciences Requirements
BISC 207/208 Introductory
Biology I and II
(3
cr satisfies breadth req. in Ag & Nat Sci) 8
BISC 300 Intro to Microbiology
4
CHEM 103/104 General Chemistry 8
CHEM
220 Quantitative Analysis
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 General Physics I and II 8
MATH 221/222 Calculus I and II 6
NTDT 200 Nutrition Concepts 3
FREC 408/STAT 200 Research Methods
(3
cr satisfies breadth req. in Ag & Nat Sci) 3
Department 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 Investigating
Foodborne Outbreaks 3
ANFS 260 Seminar in Food Science 1
ANFS 265 Sophomore Seminar 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
ELECTIVES – variable to complete a
total of 124 credits
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.
ANSC 399 may be taken P/F for a maximum of 2 credits toward the
degree. No more than 5 credits of ANSC
X66 may be counted towards the degree.
Independent Study: No more than 5 credits of ANFS _66 may be used
for the major
Teaching Assistant: ANFS 399 may be taken P/F one time for a maximum of 2 credits.
Credit hours required for the
degree: 124