AFNS 521 - Meat Science

★ 3 (fi 6)(SECOND, 3-0-3/2)

The conversion of muscle to meat in livestock and poultry: definitions and measurement of carcass and meat quality; influences of pre- and post-slaughter factors on carcass and meat quality. The lab will consist of a two-day field trip during Reading Week. Not to be taken if credit received for AN SC 420. Prerequisites: *3 BIOCH or AN SC 320, and consent of instructor.

AN SC 420 - Meat Science

★ 3 (fi 6)(SECOND, 3-0-3/2)

The conversion of muscle to meat in livestock and poultry: definitions and measurement of carcass and meat quality; influences of pre- and post-slaughter factors on carcass and meat quality. The lab will consist of a two day field trip during Reading Week. Prerequisite: *3 BIOCH, AN SC 320, or consent of instructor.

NU FS 374 - Food Fundamentals and Quality

★ 3 (fi 6)(SECOND, 3-0-3)

Chemical, physical, and sensory properties of food products and factors affecting food quality in relation to preparation, processing, and storage of foods in the home and institution. Pre or corequisite: NU FS 372 or 373.

AFNS 660 - Communication in Science

★ 3 (fi 6)(FIRST, 0-3S-0)

Course designed for graduate students in the early stages of their graduate program. Students will learn effective communication skills for life as a graduate student and a future scientist. Topics will include the scientific method; paper, thesis and grant writing; poster and lecture development and delivery; ethics in science; graduate student supervisor relationships. Preference given to those in the first year of their program. Prerequisite: consent of instructor.

AN SC 400 - Individual Study

★ 3 (fi 6)(EITHER, VARIABLE)

Project or reading course supervised by a Faculty member, requiring preparation of a comprehensive report. Prerequisites: Third year standing or higher and consent of Department. Note: May be taken more than once if topic is different.

AN SC 400 - Individual Study

★ 3 (fi 6)(EITHER, VARIABLE)

Project or reading course supervised by a Faculty member, requiring preparation of a comprehensive report. Prerequisites: Third year standing or higher and consent of Department. Note: May be taken more than once if topic is different.

AN SC 499 - Integrative Project in Animal Health or Animal Science

★ 3 (fi 6)(SECOND, 0-3S-3)

A team-based capstone course exploring broad areas of animal health or animal science. Students will work in groups with mentors on a project involving experiential learning and skill development related to the field. Credit cannot be obtained in both AN SC 499 and AN SC 479.

NU FS 374 - Food Fundamentals and Quality

★ 3 (fi 6)(SECOND, 3-0-3)

Chemical, physical, and sensory properties of food products and factors affecting food quality in relation to preparation, processing, and storage of foods in the home and institution. Pre or corequisite: NU FS 372 or 373.