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| ANSC 25500 - Principles Of Animal Products |
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Credit Hours: 3.00. Survey of the animal product industries; meat, dairy, eggs, and wool. Meat as a food, conversion of muscle to meat, conversion of dairy to dairy products, food safety, food quality, inspection, and basic processing, in addition to basic wool production.
0.000 OR 3.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Laboratory, Lecture All Sections for this Course Offered By: College of Agriculture Department: Animal Sciences Course Attributes: Lower Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Explain the relationships between animal agriculture and food production; i.e. conversion of muscle to meat, lactation, egg production, fiber. 2. Identify and describe intrinsic and extrinsic factors affecting animal production and animal products. 3. Define and explain animal product safety, quality, and wholesomeness, and factors that impact each. 4. Evaluate current issues and technologies related to animal product quantity and quality. Restrictions: Must be enrolled in one of the following Classifications: Freshman: 15 - 29 hours Sophomore: 45 - 59 hours Freshman: 0 - 14 hours Sophomore: 30 - 44 hours |
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