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Dairy Science
(DASC)
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. (2-0). Credit 2. 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.
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