Morgan Pfeiffer

Independent research planned, conducted, and reported in consultation with a major professor.Offered for variable credit, 1-6 credit hours, maximum of 6 credit hours.Prerequisite(s): MS degree.

A detailed study of an assigned problem by a student wishing additional information on a special topic.Offered for variable credit,1-6 credits, maximum or 6 credit hours.Prerequisite(s): Consent of instructor.

Special problems in areas of animal science other than those covered by the individual graduate student as a part of his/her research and thesis program.Offered for variable credit, 1-3 credit hours, maximum of 6 credit hours.

Independent research planned, conducted, and reported in consultation with a major professor.Offered for variable credit, 1-6 credit hours, maximum of 6 credit hours.Prerequisite(s): MS degree.

Evaluation of carcasses and wholesale cuts of beef, pork, and lamb. Factors influencing grades, yields and values in cattle, swine and sheep. Same course as FDSC 2253.

Evaluation of carcasses and wholesale cuts of beef, pork, and lamb. Factors influencing grades, yields and values in cattle, swine and sheep. Same course as FDSC 2253.

Evaluation of carcasses and wholesale cuts of beef, pork, and lamb. Factors influencing grades, yields and values in cattle, swine and sheep. Same course as FDSC 2253.

Selected undergraduate students work as peer leaders for learning teams for Animal Science courses. Development of oral and written communication skills of technical concepts in animal science. Duties include meeting regularly with discussion and laboratory sessions, participating in instructional activities and evaluating class performance.Offered for variable credit, 1-6 credit hours, maximum of 6 credit hours. Lab 1-5.Prerequisite(s): Consent of instructor.

Meat and meat product composition. Techniques in the molding and forming of meat; sausage formulation; curing; quality control; and cost analysis. May not be used for degree credit with ANSI 4333.Prerequisite(s): ANSI 3033 or ANSI 3333.

Meat and meat product composition. Techniques in the molding and forming of meat; sausage formulation; curing; quality control; and cost analysis. Same course as FDSC 4333. May not be used for Degree Credit with ANSI 5833.Prerequisite(s): ANSI 3033 or ANSI 3333.

Examines the diversity of people associated with food production, selection, and consumption in the United States. Evaluate the cultural diversity in food production workplace and economic and social factors that influence this diversity. Examine various food selection and consumption criteria of varying contemporary cultures based on economic, social, and religious considerations.

A detailed study of an assigned problem by a student wishing additional information on a special topic.Offered for variable credit,1-6 credits, maximum or 6 credit hours.Prerequisite(s): Consent of instructor.

Special problems in areas of animal science other than those covered by the individual graduate student as a part of his/her research and thesis program.Offered for variable credit, 1-3 credit hours, maximum of 6 credit hours.

A detailed study of an assigned problem by a student wishing additional information on a special topic.Offered for variable credit,1-6 credits, maximum or 6 credit hours.Prerequisite(s): Consent of instructor.

A detailed study of an assigned problem by a student wishing additional information on a special topic.Offered for variable credit, 1-6 credit hours, maximum of 6 credit hours.Prerequisite(s): Consent of instructor.

Examines the diversity of people associated with food production, selection, and consumption in the United States. Evaluate the cultural diversity in food production workplace and economic and social factors that influence this diversity. Examine various food selection and consumption criteria of varying contemporary cultures based on economic, social, and religious considerations.

Overview of all animal, poultry, and fish protein sources used for human consumption, but focusing on red meat. Examination of each phase of production, inspection, safety, grading, processing, preparation, and current issues of the industries. Development of an understanding of the importance of meat in the diet and part of global agriculture. Same course as FDSC 2233.

Special problems in areas of animal science other than those covered by the individual graduate student as a part of his/her research and thesis program.Offered for variable credit, 1-3 credit hours, maximum of 6 credit hours.

Evaluation of carcasses and wholesale cuts of beef, pork, and lamb. Factors influencing grades, yields and values in cattle, swine and sheep. Same course as FDSC 2253.

Evaluation of carcasses and wholesale cuts of beef, pork, and lamb. Factors influencing grades, yields and values in cattle, swine and sheep. Same course as FDSC 2253.

Evaluation of carcasses and wholesale cuts of beef, pork, and lamb. Factors influencing grades, yields and values in cattle, swine and sheep. Same course as FDSC 2253.

Selected undergraduate students work as peer leaders for learning teams for Animal Science courses. Development of oral and written communication skills of technical concepts in animal science. Duties include meeting regularly with discussion and laboratory sessions, participating in instructional activities and evaluating class performance.Offered for variable credit, 1-6 credit hours, maximum of 6 credit hours. Lab 1-5.Prerequisite(s): Consent of instructor.

Meat and meat product composition. Techniques in the molding and forming of meat; sausage formulation; curing; quality control; and cost analysis. Same course as FDSC 4333. May not be used for Degree Credit with ANSI 5833.Prerequisite(s): ANSI 3033 or ANSI 3333.

Meat and meat product composition. Techniques in the molding and forming of meat; sausage formulation; curing; quality control; and cost analysis. May not be used for degree credit with ANSI 4333.Prerequisite(s): ANSI 3033 or ANSI 3333.

Examines the diversity of people associated with food production, selection, and consumption in the United States. Evaluate the cultural diversity in food production workplace and economic and social factors that influence this diversity. Examine various food selection and consumption criteria of varying contemporary cultures based on economic, social, and religious considerations. Previously offered as FDSC 2103.