201. General Avian Science. (3-0). Credit 3. I, II, S

Introduction to the poultry industry to include past, present and future industry dynamics; avian anatomy/physiology as they impact commercial production; management principles and practices of breeding, incubation, brooding, nutrition, disease control and marketing technology.

202. Avian Science Laboratory. (0-2). Credit 1. I, II, S

Field trips and application of basic skills in production of poultry meat and eggs. Recommended supplement to POSC 201.

209. Poultry Meat Production. (3-2). Credit 4. I

Modern integrated broiler and turkey production; breeding and selection, housing and equipment, incubation, nutrition, flock health, marketing and financial management. Lab involves hatchery management, blood testing, semen evaluation, artificial insemination, growth trials, processing and observation of a local integrated operation.*

281. Sophomore Seminar. (1-0). Credit 1.

An introduction to the research process as applied to poultry science and related fields such as biology and environment.

285. Directed Studies. Credit 1 to 4.

Directed studies in specific problem areas of poultry science. Prerequisite: Approval of department head.

289. Special Topics in... Credit 1 to 4.

Selected topics in an identified area of poultry science. May be repeated for credit. Prerequisite: Approval of instructor.

304. Judging. (0-6). Credit 3. I

Intensive, individualized training in selection standards for meat and egg strains of poultry, grading standards for egg and live and ready-to-cook poultry, and organizing and managing poultry shows. Practice requires visits to processing plants.

308. Avian Anatomy and Physiology. (2-3). Credit 3.

Anatomy and physiology of the major body systems of the bird, including the cardiovascular, gastrointestinal, respiratory, endocrine and reproductive systems; influence of the environment on bird physiology, including effects of stress. Laboratory exercises include dissection and microscopic analysis of the major body system and assessment of environmental conditions. Prerequisites: BIOL 113 and 123; POSC 201.

313. Game Birds and Ornamental Fowl. (3-0). Credit 3. I

Commercial game bird production; nutrition, incubation, rearing, breeder care, diseases, marketing, housing requirements and economic considerations; management of rare and ornamental fowl.

326. Commercial Egg Industry. (3-0). Credit 3. II

Production, management, economics and integration of commercial laying hen and broiler breeder operations.

333. Instincts and Behavior. (3-0). Credit 3.

Investigation of the reasoning behind evolved reproductive strategies with integration of veterinary and avian science perspectives; examination of individual differences in behavior and their development in particular environments.

402. Skills in Poultry Evaluation. (0-2). Credit 1. I, II

Practical application of judging and husbandry skills used in poultry exhibition and production. Primarily designed for preservice vocational agriculture teachers.

406. Poultry Processing and Products. (3-2). Credit 4. II

The science and practice of the processing and products of poultry and eggs; physical, chemical, microbiological and functional characteristics of value-added poultry products as they affect consumer acceptance, efficiency of production, and regulatory approval. Prerequisites: POSC 209; CHEM 222; FSTC 326. Cross-listed with FSTC406.*

411. Poultry Nutrition. (3-0). Credit 3. II

Principles of poultry nutrition with emphasis on all major nutrient classes and their relationships with the avian digestive system. Prerequisite: CHEM 222 or equivalent.*

412. Poultry Feed Formulation. (1-0). Credit 1. I

Practical feeding of poultry with emphasis on specific nutrient requirements of various species and computer least cost diet formulations. Prerequisite: POSC 411.

414. Avian Genetics and Breeding. (2-2). Credit 3. I

Basic concepts of avian genetics and breeding principles, inheritance of economically important qualitative and quantitative traits; statistical analysis of breeding results; application of molecular genetics, mating systems analyses, breeder management; and incubation of hatching eggs. Prerequisite: GENE 310.

427. Animal Waste Management. (3-0). Credit 3.

An applied approach to current and emerging issues relating to responsible management of animal waste; the role of biological aspects of production management decisions evaluated in an examination of regulatory and environmental requirements; current case studies and exposure to field situations. Field trips will be required for which departmental fees may be assessed.

429. Advanced Food Bacteriology. (3-2). Credit 4.

Microbiology of foodborne human pathogens of food animals, raw and processed food, and human disease; methods to control incidence of pre- and post-harvest contamination. Prerequisite: FSTC 326.

481. Poultry Science Systems. (1-2). Credit 2. I

Individual and team approaches for the collection, interpretation, synthesis and presentation of information on integration of all aspects of the poultry industry to address issues facing it; emphasis on oral and written communication. Prerequisite: Senior classification.

484. Internship. Credit 1 to 5.

A supervised internship in the poultry industry to provide practical experience in a real world setting that is consistent with the student's professional interests. Prerequisite: Approval of department head.

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

Directed study of selected problems not covered by other courses in the department. Content of course will be adapted to interest and needs of students. Prerequisite: Approval of department head.

489. Special Topics in... Credit 1 to 4. I, II, S

Selected topics in an identified area of poultry science. May be repeated for credit. Prerequisite: Approval of instructor.