Logan Johnson

Critical evaluation and knowledgeable communication on the design, analyses, and reporting of animal science and food science research. Same course as FDSC 5553.Prerequisite(s): STAT 5013 or concurrent enrollment.

Theory and practice in formulation and processing: butter and margarine, cottage cheese, blue and processed cheeses, evaporated and sweetened condensed milk, ice cream, ice milk, and other frozen desserts. Previously offered as ANSI 3603.Prerequisite(s): Organic chemistry.

A guided reading and research program ending with an honors thesis under the direction of a faculty member, with second faculty reader, oral examination, and public presentation of thesis findings. Required for graduation with college honors in agriculture.Prerequisite(s): AG 4013, Honors Program participation, senior standing, instructor approval.

Basic composition, structure, and properties of foods and the chemical changes or interactions that occur during processing and handling. Previously offered as ANSI 3373.

Anatomical and basic chemical and physical characteristics of meat animals studied. The application of scientific principles to the processing and economical utilization of meat animals, as well as in the manufacture of meat products emphasized in the laboratory. Same course as FDSC 3333. May not be used for degree credit with ANSI 5433.

Anatomical and basic chemical and physical characteristics of meat animals studied. The application of scientific principles to the processing and economical utilization of meat animals, as well as in the manufacture of meat products emphasized in the laboratory. Same course as FDSC 3333. May not be used for degree credit with ANSI 5433.

Anatomical and basic chemical and physical characteristics of meat animals studied. The application of scientific principles to the processing and economical utilization of meat animals, as well as in the manufacture of meat products emphasized in the laboratory. Same course as FDSC 3333. May not be used for degree credit with ANSI 5433.

Anatomical and basic chemical and physical characteristics of meat animals studied. The application of scientific principles to the processing and economical utilization of meat animals, as well as in the manufacture of meat products emphasized in the laboratory. Same course as FDSC 3333. May not be used for degree credit with ANSI 5433.

A critical review and study of the literature; written and oral reports and discussion on select subjects. Same course as ANSI 6110.Offered for 1 credit hour, maximum of 3 credit hours.