Meat Science Certificate Option Courses

Introduction to the functional anatomy and physiological activities governing the animal body; including cells, senses, nerves, skeletal, circulatory, respiratory, digestive, urinary, muscular, reproductive, and endocrinology.

Prerequisite(s): A minimum grade of D- in AGS-113.

This course develops the student's potential in livestock selection with emphasis placed on the evaluation of breeding animal as well as market animals.

Morphology, physiology, taxonomy, and relationship of microorganisms to disease. In-depth laboratory study and suitable lecture material with applications to agriculture, industry, and medicine.

Introduces principles, practices, and decisions impacting swine production.

This course will introduce the principles, practices, and decisions impacting beef cattle production.

Lecture Hours: 32 Lab Hours: 32

An introduction to contemporary practices in the meat industry with a focus on production, processing and preservation of safe, wholesome, nutritious and palatable animal derived products.

Prerequisite(s): A minimum grade of D- in AGS-113.

This course provides students with opportunities to gain on-the-job experience in the agriculture, natural resource or horticulture industries. Students will gain an understanding of qualities and skills needed for success. Coordination and guidance will be provided by department instructors.