|
Course Descriptions |
| ACCT 209 | Survey of Accounting Principles. (3-0). Credit 3. I, II, S |
|
Accounting survey for non- business majors; non-technical accounting procedures, preparation and interpretation of financial statements and internal control. May not be used to satisfy degree requirements for majors in business administration and must be taken pass/fail by business administration majors. |
| AGEC 105 | Introduction to Agricultural Economics. (3-0). Credit 3. I, II, S |
| Characteristics of our economic system and basic economic concepts; survey of the farm and ranch firm and its organization and management; structure and operation of the marketing system; functional and institutional aspects of agricultural finance; government farm programs. |
| AGEC 314 | Marketing Agricultural Products. (3-0). Credit 3. I, II, S |
|
General introductory course covering operations involved in movement of agricultural commodities from farmer to consumer; essential marketing functions of buying, selling, transportation, storage, financing, standardization, pricing and risk bearing. Prerequisite: AGEC 105 or 3 hours of economics. |
| AGED 340 | Professional Leadership Development. (3-0). Credit 3. I, II, S |
| Identification of styles and roles of leadership; development of leadership techniques and skills required in working with organizations and youth groups; methods of resolving conflict, of communicating, of guiding and of evaluating; ethical consideration for leaders. Prerequisite: Junior or senior classification. |
| AGLS 101 | Modern Agricultural Systems and Renewable Natural Resources. (1-0). Credit 1. I, II |
|
An introduction to modern agriculture and the natural, human and scientific resources upon which it depends. |
| BIOL 113 | Introductory Biology. (3-0). Credit 3. I, II, S |
| Survey of contemporary biology that covers the chemical basis of life, structure and biology of the cell, molecular biology and genetics. The corresponding laboratory courses, BIOL 123, provides practical experience and reinforcement of the topics discussed in BIOL 113. |
| BIOL 123 | Introductory Biology Laboratory. (0-3). Credit 1. I, II, S |
| Laboratory
study of topics covered in BIOL 113; experimental techniques, cell biology,
metabolism, DNA and genetics. Prerequisite: BIOL 113 or concurrent enrollment. |
| BICH 303 | Elements of Biological Chemistry. (3-0). Credit 3. II |
| Survey of the biochemical sciences designed for the non-biochemistry major; introduction to the chemistry and metabolism of biologically important molecules, the biochemical basis of life processes, cellular metabolism and regulation. Students requiring biochemistry in greater depth should register for BICH 410 and BICH 411. Not open to Biochemistry majors. Prerequisite: CHEM 222 or equivalent. |
| CHEM 101 | Fundamentals of Chemistry I. (3-3). Credit 4. I, II, S |
| Lecture: introduction to modern theories of atomic structure and chemical bonding; chemical reactions; stoichiometry; states of matter; solutions; equilibrium; acids and bases; coordination chemistry; laboratory: introduction to methods and techniques of chemical experimentation; qualitative and semiqualitative procedures applied to investigative situations. |
| CHEM 102 | Fundamentals of Chemistry II. (3-3). Credit 4. I, II, S |
| Lecture: theory and applications of oxidation-reductions systems; thermodynamics and kinetics; complex equilibria and solubility product; nuclear chemistry; descriptive inorganic and organic chemistry; laboratory: introduction to analytical and synthetic methods and to quantitative techniques to both inorganic and organic compounds. Prerequisites: CHEM 101, 103, 107, or equivalent. |
| CHEM 222 | Elements of Organic and Biological Chemistry. (4-0). Credit 4. I, II, S |
| Organic chemistry and its applications to biological and agricultural chemistry including chemistry of functional groups, acid-base and redox chemistry, stereochemistry and chemistry of important biological compounds. Not to be used as the basis for further study in organic chemistry or biochemistry. Prerequisite: CHEM 101 or 103. |
| CHEM 227 | Organic Chemistry I. (3-0). Credit 3. I, II, S |
| Introduction to chemistry of compounds of carbon; general principles and their application to various industrial and biological processes. Prerequisite: CHEM 104 or 104. Concurrent registration in CHEM 237 is suggested. |
| CHEM 237 | Organic Chemistry Laboratory. (0-3). Credit 1. I, II, S |
| Operations and techniques of elementary organic chemistry laboratory; preparation, reactions and properties of representative organic compounds. Prerequisites: CHEM 102 or 114; CHEM 227 or registration therein. |
| ENGL 104 | Composition and Rhetoric. (3-0). credit 3. |
| Focus on referential and persuasive researched essays through the development of analytical reading ability, critical thinking and library research skills. (ENGL 104I offered for students whose native language is not English). |
| ENGL 210 | Scientific and Technical Writing. (3-0). Credit 3. |
|
Principles of composition and rhetoric applied to the basic genres of scientific and technical writing, including the report, proposal, and manual. Prerequisite: ENGL104 |
| ENGL 301 | Technical Writing. (3-0). Credit 3. |
|
Advanced writing in technical, scientific, and business fields; reports, proposals and other papers; correspondence. Prerequisite: ENGL 104; junior classification in the major department. |
| FSTC 326 | Food Bacteriology. (3-0). Credit 3. I, II |
|
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 DASC 326. |
| GENE 301 | Genetics. (3-3). Credit 4. I, II, S |
|
Fundamental principles of genetics: physical basis of Mendalian inheritance, expression and interaction of genes, linkage, sex linkage, biochemical nature of genetic material and mutation. Prerequisites: BOTN 101: BIOL 113 or ZOOL 107. Credit cannot be given for both GENE 301 and GENE 320. |
| KINE 198 | Health and Fitness Activity. (0-2). Credit 1. I, II, S |
| Half lecture; half activity; student choice of designated fitness or strength related activities; lecture portion covers current health topics. |
| KINE 199 | Required Physical Activity. (0-2). Credit 1, I, II, S |
|
Selection from a wide variety of activities designed to increase fitness and/or encourage the pursuit of lifetime activity. |
| MATH 141 | Business Mathmatics I. (3-0). Credit 3. I, II, S |
| Linear equations and applications, linear forms and systems of linear equations, matrix algebra and applications, linear programming (geographical and simplex methods), probability and applications, statistics. Prerequisite: High school algebra I and II and geometry. Credit will not be given for more than one of MATH 141 and 166. |
| MATH 142 | Business Mathmatics II. (3-0). Credit 3. I, II, S |
|
Derivatives, curve sketching and optimization, techniques of derivatives, logarithms and exponential functions with applications, integrals, techniques and applications of integrals, multivariate calculus. Prerequisites: High school algebra I and II and geometry or satisfactory performance on a qualifying examination. Credit will not be given for more than one of MATH 121, 131, 142, 151 and 171. |
| MICR 351 | Fundamentals of Microbiology. (3-4). Credit 4. I, II, S |
| Basic microbiology; comparative morphology, taxonomy, pathogenesis, ecology, variation, physiology of microorganisms. Not open to students in biomedical science. Prerequisites: BIOL 114 and 124; CHEM 227 and 237; approval of instructor. |
| PHIL 240 | Introduction to Logic. (3-0). Credit 3. I, II, S |
| Methods and principles used to distinquish between correct and incorrect reasoning; uses of language, informal and formal fallacies, Venn diagrams, truth-tables, symbolic notation, formal deductive proof, induction. |
| POLS 206 | American National Government. (3-0). Credit 3. I , II, S |
|
Survey of American national government, politics, and constitutional development. |
| POLS 207 | State and Local Government. (3-0). Credit 3. I, II, S |
|
Survey of state and local government and politics with special reference to the constitution and politics of Texas. |
| POSC 201 | General Avian Science (3-0) Credit 3, I, II |
| Introduction to the poultry industry. Practices and principles in production and marketing of turkeys, layers, broilers and specialized fowl. Management, automated equipment, product technology, incubation and production economics. |
| POSC 202 | Avian Science Laboratory (0-2) Credit 1, I, II |
| Field trips and application of basic skills in production of poultry meat and eggs. Recommended supplement to POSC 201. |
| POSC 209 | Poultry Meat Production (3-2) Credit 4. II |
|
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. Field trips may be required. |
| POSC 281 | Sophmore Seminar. (1-0). Credit 1. |
| An introduction to the research process as applied to poultry science and related fields such as biology and environment. |
| POSC 285 | Directed Studies. Credit 1 to 4. |
| Directed studies in specific problem areas of poultry science. Prerequisite: Approval of department head. |
| POSC 289 | Special Topics. Credit 1 to 4. |
| Selected topics in an identified area of poultry science. May be repeated for credit. Prerequisite: Approval of instructor. |
| POSC 304 | Judging. (0-6) Credit 3 |
|
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 organinzing and managing poultry shows. Practice requires visits to processing plants. |
| POSC 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 the 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. |
| POSC 313 | Game Birds and Ornamental Fowl. (3-0) Credit 3 |
|
Commercial game bird production; nutrition, incubation, rearing, breeder care, diseases, marketing, housing requirements and economic considerations. Management of rare and ornamental fowl. |
| POSC 326 | Commercial Egg Industry. (3-0). Credit 3. II. |
| Production, management, economics and integration of commercial laying hen and broiler breeder operations. |
| POSC 402 | Skills in Poultry Evaluation. (0-2) Credit 1 |
|
Practical application of judging and husbandry skills used in poultry exhibition and production. Primarily designed for preservice vocational agriculture teachers. |
| POSC 406 | Poultry Processing and Products (3-2) Credit 4. I |
|
The science and practice of 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 FSTC 406. Field trips may be required. |
| POSC 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. Field trips may be required. |
| POSC 412 | Poultry Feed Formulation (0-1) Credit 1. II |
| Practical feeding of poultry with emphasis on specific nutrient requirements of various species and computer least cost diet formulations. Prerequisite: POSC 411. |
| POSC 414 | Avian Genetics and Breeding (2-2) Credit 3. II |
| 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 analysis, breeder management; and incubation of hatching eggs. Prerequisite: GENE 310. |
| POSC 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 environmenatl requirements; current case studies and exposure to field situations. Field trips will be required for which departmental fees may be assessed. |
| POSC 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. |
| POSC 481 | Poultry Science Systems (1-2) Credit 1. |
| 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 communicaiton. Prerequisite: Senior classification. |
| POSC 484 | Internship. Credit 1 to 5. |
| A supervised internship in the poultry industry to provide practical experience in a real world setting that is consistant with the student's professional interests. Prerequisite: Approval of department head |
| POSC 485 | Directed Studies. Credits 1 to 4. |
|
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. |
| POSC 489 | Special Topics. Credits 1 to 4. |
|
Selected topics in an identified area of poultry science. May be repeated for credit. Prerequisite: Approval of instructor. |
| COMM 203 | Public Speaking. (3-0). Credit 3. I, II, S |
| Training in speeches of social and technical interest designed to teach students to develop and illustrate ideas and information and to inform, stimulate, and persuade their audiences. |
| STAT 301 | Introduction to Biometry. (3-0). Credit 3. I, II |
|
Intended for students in animal sciences. Introduces fundamental concepts of biometry including measures of location and variation, probability, tests of significance, regression, correlation and analysis of variance which are used in advanced courses and are being a\widely applied to animal-orientated industry. Credit will not be allowed for more than one of STAT 301, 302, or 303. Prerequisite: Math 141 or equivalent. |
| VTPB 334 | Poultry Diseases. (3-2). Credit 4. II |
|
Poultry sanitation and diseases. Prevention and control of environmental, nutritional, parasitic and contagious diseases. Prerequisite: BIOL 113 and 123; junior classification |
| VTPB 405 | Principles and Application of Biomedical Microbiology. (3-5). Credit 5. I, II, S |
|
Fundamentals of bacteriology, mycology, virology, infectious diseases, immunology and identification of pathogenic microorganisms. Prerequisite: Junior classification in a biological science. |
| BICH 601 | Fundamentals of Biochemistry I. (3-0). Credit 3. |
| Basic biochemical concepts pertaining to the structure of the major biomolecules (proteins, carbohydrates, lipids, and nucleic acids); the relationship of structure to function of these molecules; structure and action of enzymes; principles of bioenergectic. Prerequisite: One year of organic chemistry. |
| BICH 602 | Fundamentals of Biochemistry II. (3-0). Credit 3. |
| Major metabolic pathways for carbohydrates, lipids, amino acids, proteins and nucleic acids, emphasizing oxidative processes and the biosynthesis of RNA, DNA and protein; regulation of cellular metabolism. Prerequisite: BICH 601. |
| FSTC 607 | Physiology and Biochemistry of Muscle as a Food. (2-2). Credit 3. |
| Biochemical, histological, anatomical and physical characteristics of muscle cells and factors associated with transformation of muscle cells into meat. Prerequisite: BICH 410 or approval of department head. Crosslisted with ANSC 607. |
| NUTR 641 | Nutritional Biochemstry I. (3-0). Credit 3. |
| Mechanisms of nutrient digestion, absorption, transport assimilation and utilization in the normal and diseased state. Prerequisite: BICH 411 or 604 |
| POSC 603 | Avian Incubation and Embryology. (3-3). Credit 4. |
| Embryonic development of bird eggs under both commercial and experimental incubation conditions; developmental processes are evaluated relative to various environmentaland genetic parameters. Prerequisite: Approval of instructor. |
| POSC 609 | Avian Physiology. (3-3). Credit 4. |
|
Basic physiological principles pertaining specifically to avian species; cardiovascular, neural, respiratory, digestive, endocrine and reproductive systems; physiological experiments use various avian species as laboratory animals. Prerequisite: Approval of instructor. |
| POSC 611 | Poultry Processing and Distribution Technology. (3-2). Credit 4. |
| Poultry and egg composition, mechanisms of poultry and egg quality preservation, effects of storage environments, time and product treatment; evaluation of commercial methods of product assembly, processing, distribution and quality control; evaluation of physical, microbiological, functional and chemical methods of quality determination. Cross-listed with FSTC 611. |
| POSC 614 | Fermentation and Gastrointestinl Microbiology. (3-0). Credit 3. |
| Fermentation and gastrointestinal ecosystems in terms of microorganisms present, their activities and requirements and their interactions in a dynamic system. Prerequisite: Beginning microbiology and/or biochemistry or approval of instructor. Cross-listed with NUTR 614. |
| POSC 615 | Avian Nutrition. (3-0). Credit 3. |
|
Metabolism and nutritional requirements of domestic fowl including proteins, carbohydrates, fats, minerals, vitamins and related feed additives. Prerequisites: POSC 411 and CHEM 228 or 232; or approval of instructor. |
| POSC 619 | Molecular Methods for Microbial Characterization. (2-2). Credit 3. |
|
Underlying principles of molecular methods for microbial detection and characterization in natural and man-made ecosystems; emphasis on method application and data interpretation; emphasis on microbial pathogens and indicator organisms in foods and environment; laboratory covers select protocols. Prerequisites: POSC 429; AGRO 405; FSTC 326;approval of instructor. Cross-listed with AGRO 619 and FSTC 619. |
| POSC 625 | Least-Cost Feed Formulation. (2-2). Credit 3. |
| Theoretical and applied principles associated with least- cost feed formulation, ingredient inventory, farm and feed mill management; computer optimization of resources for most efficient least-cost production with applications to all domestic farm animals; applications of micro-computer technology. Prerequisites: POSC 411, ANSC 309. |
| POSC 645 | Nutrition and Metabolism of Vitamins. (3-0). Credit 3. |
| Chemistry and metabolism of the fat soluble and water soluble vitamins and their roles in animals; integrates cellular biochemistry and metabolism of the vitamins in the vertebrate animals. Prerequisites: POSC 411 or ANSC 303; BICH 410 or 603. Cross-listed with NUTR 645. |
| POSC 649 | Immunology. (3-0). Credit 3. |
|
Cellular basis of the immune response; relationships between inflammation and acquired immunity, MHC and cell activation; the role of cytokines in immunoregulation and hypersensitivity, vaccines, and the mechanism of immunity to viruses, bacteria, and parasites. Prerequisite: VTPB 409 or equivalent. Cross-listed with VTMI 649. |
| POSC 650 | Nutrition and Metabolism of Minerals. (3-0). Credit 3. |
| Nutritional significance of minerals in animal metabolism; chemical, biochemical and physiological role of minerals and homeostatic control in animal metabolism. Prerequisites: POSC 411 or ANSC 303; BICH 410 or 603. Cross-listed with NUTR 650. |
| POSC 660 | Experimental Immunology. (3-3). Credit 4. |
| Familiarization, development and integration of techniques into experimental design of immunologic investigation; antibody production, protein purification, immunofluorescence, agar-gel diffusion, immunolelectrophoresis and specialized serologic tests. Prerequisites: BICH 410 or equivalent; 8 hours of microbiology. Cross-listed with VTMI 650. |
| POSC 681 | Seminar. (1-0). Credit 1 each semester. |
| Intensive review of literature on feeding, breeding, incubation, marketing, and management; development of familiarity with journals, organizations, agencies and personnel working on poultry problems. May be repeated as many semesters as desired. Prerequisite; Graduate classification. |
| POSC 685 | Directed Studies. Credit 1 to 6 each semester. |
| Individual problems involving application of theory and practice in the various disciplines of poultry science. Prerequisite: Approval of department head. |
| POSC 689 | 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. |
| POSC 691 | Research. Credit 1 or more each semester. |
|
Research methods and techniques in breeding, nutrition, physiology, marketing, management and products technology. Students must conduct experiments in one of these fields. Design of experiments, collection, analysis and presentation of experimental data. Designed for thesis or dissertation credit. |
| STAT 651 | Statistics in Research I. (3-0). Credits 3. |
| For graduate students in other disciplines; non-calculus exposition of the concepts, metheods, and usage of statistical data analysis; T-tests, analysis of variance and linear regression. Prerequisite: MATH 102 or equilalent. |
| STAT 652 | Statistics in Research II. (3-0). Credit 3. |
| Continuation of STAT 651. Concepts of experimental design, individual treatment comparisons, randomized blocks and factorial experiments, multiple regression, x2 tests and brief introduction to covariance, non-parametric methods and sample surveys. Prerequisite: STAT 651. |
by Liz Hirschler