202. Dairying. (2-2). Credit 3. II

Survey of dairy industry; dairy breeds, standards for selection and culling, herd replacements, feeding, management, physiology and health maintenance; food value of milk, tests for composition and quality, use and processing of market milk and dairy products.

204. Modern Dairy Cattle Appraisal. (0-2). Credit 1. I

Appraisal of modern dairy cattle using pedigrees, production records and live animal evaluation; selection of breeding and producing animals for the most economical production of milk; procedures and techniques for merchandising cattle. Prerequisite: Sophomore classification.

312. Food Chemistry. (3-0). Credit 3. II

The fundamental and relevant chemistry and functionality of the major food constituents (water, carbohydrates, lipids, proteins, phytochemical nutraceuticals) and study of food emulsion systems, acids, enzymes, gels, colors, flavors and toxins. Prerequisite: CHEM 222 or 228 or approval of department head. Cross-listed with FSTC 312.

313. Food Chemistry Laboratory. (0-3). Credit 1. II

Laboratory exercises investigating specific molecules, such as food acids, enzymes, pigments and flavors, and chemical interactions in foods, such as oxidation reactions, emulsion systems, and functional properties from a fundamental chemistry rather than an analytical perspective. Prerequisite: CHEM 238 or 242. Cross-listed with FSTC 313.

314. Food Analysis. (1-4). Credit 3. I

Selected standard methods for assay of food components; principles and methodology of both classical and instrumental techniques for food analysis. Prerequisite: CHEM 238 or 242. Cross-listed with FSTC 314.

326. Food Bacteriology. (3-0). Credit 3. I, II, S

Microbiology of human foods and accessory substances; raw and processed foods; physical, chemical and biological phases of spoilage; standard industry techniques of inspection and control. Prerequisite: MICR 206 or approval of department head. Cross-listed with FSTC 326.

327. Food Bacteriology Lab. (0-3). Credit 1. I, II, S

Laboratory to accompany DASC326. Cross-listed with FSTC 327.

330. Dairy and Food Technology. (3-3). Credit 4. I

Principles and practices involved in processing of milk into market milk, butter, cheese and cheese foods; fundamental principles of these processes as related to their design and control. Cross-listed with FSTC 330.

331. Dairy and Food Technology. (3-3). Credit 4. I

Manufacture of frozen, freeze-dehydrated, concentrated and dehydrated dairy foods; fundamental aspects of freezing, concentration and dehydration of foods. Prerequisite: DASC 330. Cross-listed with FSTC 331.

400. Animal Science Industry Studies. Credit 1 to 3. I, II, S

Organized instruction based on well-planned visits to selected industry operations which produce, process or market animal and dairy products, or produce and market supplies and materials to support animal industries; acquaint students with such operations, to reinforce campus-based instruction and to acquaint prospective employers with Texas A&M students. Field trips will normally be made during holidays or between sessions for which departmental fees may be assessed to cover costs. Prerequisites: Junior or senior classification; approval of instructor organizing study tour; 2.0 GPR in major and overall. Cross-listed with ANSC400.

418. Feeding and Management of Dairy Cattle. (3-2). Credit 4. II

Dairy farm management; feeding and care of the dairy herd; raising calves for dairy replacements and for beef; developing dairy heifers; care of dry and fresh cows; optimum return rations for milk production; disease control; forage handling and storage; buildings and related topics. Prerequisites: ANSC 318; DASC 202; DASC 400 also to be taken concurrently or approval of instructor.

485. Directed Studies. Credit 1 to 4. I, II, S

Special problems in dairy production or dairy manufacturing. Prerequisites: Junior or senior classification; written approval of professor supervising the activity; 2.0 GPR in major and overall.