Courses
The HNFAS Deparment offers courses in both Animal Science and Food Science. Individual course descriptions are listed below:
Animal Sciences (ANSC) Courses
ANSC 200 Humans, Animals, and Agriculture (3) (2 Lec, 1 3-hr Lab) Introduction to animal agriculture, animal science, and the use of animals by humans. Ethics and importance of human use of animals in agriculture are emphasized. DB
ANSC 244 Comparative Nutrition (3) Digestive systems and nutrient functions, interrelationships and metabolism are compared among animal species, including humans. An intermediate, general nutrition course for Food Science and Human Nutrition and Animal Science majors. Pre: 200 (or concurrent), CHEM 161/L or higher. Fall only. (Cross-listed as FSHN 244) NI DB
ANSC 301 Anatomy of Agricultural Animals (4) (3 Lec, 1 3-hr Lab) Micro and gross anatomical arrangements of tissues and organ systems of domestic animals. Pre: 200 (or concurrent). DB
ANSC 321 Applied Animal Nutrition (3) (2 Lec, 1 3-hr Lab) Application of the principles of nutrition to feeding of farm animals; composition and nutritional value of feed stuffs; nutritional requirements of beef cattle, dairy cattle, horses, poultry, and swine. Pre: 201 (or concurrent), and 244 or FSHN 244. DB
ANSC 350 Humans, Food, and Animals: Ethics, Issues, and Controversies (3) (2 Lec, 1 3-hr Lab) Ethical issues and other controversies related to human and animal needs; their impact on resource sustainability and quality of life are explored from scientific perspectives. Pre: 200 or 201 or FSHN 181 or FSHN 185. (Cross-listed as FSHN 350) DB
ANSC 353 Horses and Horsemanship (3) (2 Lec, 1 3-hr Lab) Origin of species, breeds, nutrition, care, management. Lab on management practices with work on light horses. Pre: 200, or 201 (or concurrent). DB
ANSC 431 Beef Production (3) (2 Lec, 1 3-hr Lab) Principles of economic beef production, including beef breeds, selection, breeding, management systems, feeding, and marketing under tropical conditions. Pre: 321 and 445. DB
ANSC 433 Tropical Dairying (3) (2 Lec, 1 3-hr Lab) Principles involved in economical milk production in the tropics, including management, recordkeeping, breeds, breeding, selection, culling, feeding, housing, milking, quality control, and raising young animals. Pre: 321 and 445. DB
ANSC 445 Genetics and Animal Breeding (3) Review and application of genetic principles to livestock, poultry, companion, aquatic, and laboratory research animals. Current practices and future developments. Pre: BIOL 171/L or ZOOL 101/L, and MATH 140 or higher. Recommended: biochemistry and genetics or equivalent. DB
ANSC 446 Genes and Animal Biology (3) An understanding of animal biology at the level of genes and their regulations; emphasis on gene structure, recombinant DNA, transgenic animals and functional genomics being used for agricultural, nutritional and biomedical sciences. Open to nonmajors. A-F only. Pre: 301, BIOL 171 or ZOOL 101; or consent.
ANSC 450 Aquaculture Production (3) Theory and practice of aquaculture: reproduction, yield trials, management, economics and business case studies of fish, crustaceans, and molluscs. Field classes held at commercial farm and hatchery. Pre: 321 and 445: or BIOL 172/L and CHEM 162/L or higher. (Cross-listed as OCN 450) DB
ANSC 451 Physiology of Domestic Animals (3) Functions and relationships of organs and organ systems of domestic animals excluding reproduction and lactation. Problem-based learning and case studies are emphasized. Pre: 301 or consent. DB
ANSC 453 Animal Diseases and Their Control (3) Disease problems of livestock, poultry, and companion animals; their economic significance, causes, public health implications, and control. Pre: 200 (or concurrent), and BIOL 171/L or ZOOL 101/L. DB
ANSC 454 Meat Science and Muscle Biology (3) Development, growth, function, carcass evaluation of muscle tissue. Pre: 301 (or concurrent). DB
ANSC 454L Meat Science and Muscle Biology Lab (1) (1 3-hr Lab) Livestock and poultry slaughter, carcass evaluation, meat chemistry, muscle physiology and biochemistry, meat microbiology, and meat processing. Pre: 454 (or concurrent). DY
ANSC 460 Biology and Culture of Shrimp and Prawns (2) Aspects of the biology and culture of the freshwater prawn Macrobrachium rosenbergii and marine shrimp Penaeus (sp) species. Scientific research results and case studies presented and analyzed. Pre: BIOL 171/L or ZOOL 101/L. DB
ANSC 462 Reproduction and Artificial Insemination (4) (3 Lec, 1 3-hr Lab) Introductory exploration of anatomy, development, and physiology of reproduction of domestic animals and artificial insemination. Pre: 301. DB
ANSC 465L Aquaculture Production Laboratory (3) Field trips and laboratory study of the life cycles of marine shrimp, freshwater prawns, molluscs and fish. Creating and maintaining spawning and culture systems for aquaculture animals and their food organisms. (Lab hours TBA) Pre: 450 or OCN 450. Must have strong interest in hands-on rearing aquaculture animals and flexible time for live animal care.
ANSC 472 Endocrinology of Domestic Animals (3) Physiology of secretion and actions of hormones of pituitary, thyroid, adrenal, pancreas, parathyroid, thymus, other endocrine organs excluding reproduction. Pre: 301. DB
ANSC 490 Aquaculture Business Planning and Entrepreneurship (2) Practical aspects of planning and developing an aquaculture business from conceptualization to a final business plan. Topics include species/technology, project planning, business structuring, permitting, contracts, production plans, financial planning and analysis, market/competition analysis, capital acquisition, intellectual property and legal issues. Pre: 450 or OCN 450. Must have strong interest in hands-on rearing aquaculture animals and flexible time for live animal care.
ANSC 491 Topics in Animal Sciences (V) Study and discussion of significant topics, problems. Offered by visiting faculty and/or for extension programs. Repeatable one time with instructor consent. Pre: junior or senior standing.
ANSC 499 Directed Study or Research (V) Limited to exceptional undergraduate students, generally with a minimum cumulative GPA of 2.7 or a minimum GPA of 3.0 in major. Exceptions may be granted for students with high achievement in last three semesters. Pre: junior or senior standing.
ANSC 500 Master’s Plan B/C Studies (1)
ANSC 601 The Science of Food Systems (2) (1 50-min lecture and 1 2-hr discussion) Discussion of food systems as they apply to animal science, food science, and human nutrition. Repeatable one time. Pre: graduate standing or consent. (Cross-listed as FSHN 601)
ANSC 641 Seminar in Animal Sciences (1) Topics of current interest and current research related to nutrition, genetics, and physiology. Pre: consent.
ANSC 642 Advanced Animal Nutrition (3) An advanced course in the nutrition of mono-gastric, ruminant, avian, and aquatic species. Topics include digestive system structures, utilization of nutrients, energy metabolism, and experimental techniques used in the study of animal nutrition. Pre: graduate standing or consent.
ANSC 643 Physiology of Reproduction (3) Comparative differentiation, development, growth, and function of the reproductive systems of mammals and birds; external factors that influence response; artificial insemination. Pre: graduate standing or consent.
ANSC 644 Growth Biology of Meat Animals (2) Growth and development of meat-producing animals; skeletal muscle, adipose tissue, and bone; protein turnover, lipid metabolism, and bioenergetics; regulation of animal growth. Pre: graduate standing or consent.
ANSC 650 DNA and Genetic Analysis (2) Combined lecture-lab for students interested in genetic analysis of humans, animals, and other species. Molecular techniques, such as PCR, DNA marker identifications, transgenics, expression analysis and functional genomics, are included. Open to nonmajors. Pre: graduate standing or consent. (Cross-listed as FSHN 650 and MBBE 650)
ANSC 652 Information Research Skills (1) Examines the use of libraries and information technology for scholarly investigation in support of scientific research; provides experience utilizing and critically evaluating a variety of print and electronic sources in basic and applied sciences. Pre: consent. (Cross-listed as FSHN 652, NREM 652, and TPSS 652)
ANSC 657 Grant Writing for Graduate Students (1) Combined lecture/discussion on grants and grant writing. Designed to introduce graduate students to grants and grant proposal writing through lectures, class discussion, writing assignments, and peer review. Open to CTAHR graduate students only; others with consent. Fall only. (Cross-listed as FSHN 657 and TPSS 657)
ANSC 687 Advanced Laboratory Techniques (3) (1 Lec, 2 3-hr Lab) Advanced laboratory techniques used in food science and human nutrition research. Pre: graduate standing or consent. (Cross-listed as FSHN 687 and MBBE 687)
ANSC 699 Directed Research (V) Pre: consent.
ANSC 700 Thesis Research (V)
Food Science and Human Nutrition (FSHN) Courses
FSHN 181 The Chemical Nature of Food (3) Lectures, discussions, and demonstrations on how food components contribute to the functional, sensory, and safety characteristics of foods, and what changes occur in foods due to preparation, processing, and storage.
FSHN 181L Food Preparation Lab (1) (1 3-hr Lab) Experiments in foods emphasizing ingredient function and standard preparation methods for food groups. Co-requisite: 181. DY
FSHN 185 The Science of Human Nutrition (3) Integration of natural science concepts basic to the study of human nutrition. Emphasis on nutrient requirements of healthy individuals, food sources, functions of nutrients. DB
FSHN 244 Comparative Nutrition (3) Digestive systems and nutrient functions, interrelationships and metabolism are compared among animal species, including humans. An intermediate, general nutrition course for Food Science and Human Nutrition and Animal Science majors. Pre: ANSC 200 (or concurrent), CHEM 161/L or higher. Fall only. (Cross-listed as ANSC 244) NI DB
FSHN 311 Restaurant and Club Management (3) Critical and essential aspects of managing food and beverage operations and personnel in restaurants and clubs; understanding marketing, menu development and costing, purchasing procedures and inventory control for food and beverages; procurement methods; legislation on dietary menu claims; institutional sanitation responsibility. Pre: 181 and 181L (or concurrent), or consent.
FSHN 312 Quantity Foods and Institutional Purchasing (4) (3 Lec, 1 3-hr Lab) Quantity food and beverage operations, menu development and costing, dietary menu claims, purchasing procedures, inventory control, procurement, transportation, legislation. Institutional food service sanitation, Hazard Analysis Critical Control Point and National Restaurant Association Certification. Pre: 181 and 181L, or consent. (Cross-listed as TIM 319)
FSHN 322 Marketing Nutrition and Food (3) Fundamental marketing principles applied to nutrition and food. Course will introduce to the student fundamental principles of nutrition and food marketing. Pre: 181 and 181L, 185, 312 and 312 L; or consent.
FSHN 350 Humans, Food, and Animals: Ethics, Issues, and Controversies (3) (2 Lec, 1 3-hr Lab) Ethical issues and other controversies related to human and animal needs; their impact on resource sustainability and quality of life are explored from scientific perspectives. Pre: 181 or 185 or ANSC 200 or ANSC 201. (Cross-listed as ANSC 350) DB
FSHN 370 Lifespan Nutrition (V) Nutritional requirements and food needs during infancy, early childhood and adolescence, and aging. One credit provided for each age group module. One to three credits. Pre: C or better in CHEM 161/161L and PHYL 142/142L, B or better in 185; or consent. Spring only. DB
FSHN 381 Experimental Foods (4) (3 Lec, 1 3-hr Lab) Experimental approach to study food preparation problems. Applying basic food science research design to conduct experiments, interpret data and write reports. Subject matter used to practice critical thinking and problem solving skills. Pre: 181, 181L, CHEM 152 or similar organic chemistry course, the equivalent of two years of high school algebra; or consent. DB
FSHN 389 Nutritional Assessment (2) Addresses concepts and uses of nutrition assessment tools at individual and community levels. Students will be introduced to national surveys and new, more sophisticated body composition measurements. A-F only. Pre: 185, 370 (or concurrent), or consent.
FSHN 403 Microbiology of Foods (3) Microorganisms encountered in foods; types of food spoilage; microbial hazards in food; methods of food preservation. Pre: MICR 130 and MICR 140, or consent. Spring only. DB
FSHN 411 Food Engineering (3) (2 Lec, 1 3-hr Lab) Principles and application of thermodynamics, electricity, fluid mechanics, heat transfer, psychrometry, and material and energy balances of food processing and preservation. Pre: BIOL 171, CHEM 162 or CHEM 181A, MATH 243, PHYS 151 or PHYS 170; or consent. (Alt. years: spring) (Cross-listed as BE 411) DP
FSHN 430 Food Chemistry (3) Chemical properties of food constituents studied in relationship to their effects on processing, nutrition, and spoilage. Pre: CHEM 272/272L, or consent. DP
FSHN 430L Food Chemistry Lab (1) (1 3-hr Lab) Application of different chemical methods in the study of food constituents—proteins, lipids, carbohydrates, pigments, enzymes, etc. Pre: 430 (or concurrent). (Alt. years: fall only) DY
FSHN 440 Food Safety (3) Discussion of potential microbiological, parasitic, chemical, and natural food hazards; food laws and standards; and related aspects of consumer protection. Pre: 181, BIOL 171, and CHEM 272; or consent. Fall only. DB
FSHN 445 Food Quality Control (3) Fundamental principles of quality control in the food industry: measurement of quality parameters, utilization and integration of the individual test procedures into grades and standards of quality, sampling, and reporting results.
FSHN 451 Community Nutrition (3) (2 Lec, 1 3-hr Lab) Concepts and methods of nutrition program planning; analysis of nutritional problems of local, national, and international communities. Pre: 370 and either FAMR 380 or NREM 310; or consent.
FSHN 452 Concepts in Nutrition Education (3) (2 Lec, 1 2-hr Discussion) Concepts, methods, and materials used in nutrition education of community, clinical, and school populations. Strategies used to educate groups or individuals. Pre: 451 and consent.
FSHN 460 Food Processing Operations (3) (3 Lec, 1-hr discussion) Principles and applications of food dehydration, thermal processing, low temperature preservation, chemical and biochemical preservation, irradiation, packaging, manufacturing, plant sanitation, water and waste management. Pre: 403, 430, PHYS 151/151L; or consent.
FSHN 467 Medical Nutrition Therapy I (V) Development of dietary, anthropometric and clinical lab assessment skills measuring nutritional status. Understanding pathophysiology of disease processes, medical terminology and nutritional intervention, utilizing case studies. Pre: 486 or consent. DB
FSHN 468 Medical Nutrition Therapy II (3) Understanding of the pathophysiology of disease processes and nutritional intervention, using medical terminology and case studies. Pre: 467 or consent. DB
FSHN 469 Nutrition Counseling Skills (2) Theory and practice in nutritional counseling. Combined lecture and discussion on nutrition/dietary counseling. Knowledge and theories. Application through lab experiences including role playing, case presentations, and performing actual counseling sessions. A-F only. Pre: 467 (or concurrent) or consent.
FSHN 475 Human Nutrition for Health Professionals (3) Basic principles and practices; includes sources and functions of nutrients, nutritional needs and habits. Intended for students in pre-nursing and nursing, and graduate students in health professions. Pre: CHEM 151 (or higher) or BIOC 241 (or higher); PHYL 141 or ZOOL 141. DB
FSHN 476 Cultural Aspects of Food Habits (3) Study of eating from behavioral perspectives. Implications for health practitioners and health education. Pre: two classes from ANTH 151 or higher or SOC 100 or higher or PSY 100 or higher. (Alt. years: spring)
FSHN 477 Food Analysis (2) Principles of sample preparation and chemical and physical analysis of food components using current methodology. Pre: 430; and CHEM 162 or higher; and BIOL 402 or MBBE 402 or PEPS 402. (Alt. years: spring)
FSHN 477L Food Analysis Lab (2) (2 3-hr Lab) Application of different chemical and physical methods for the identification and quantitation of food components. Co-requisite: 477. (Alt. years: spring) DY
FSHN 480 Nutrition in Exercise and Sport (3) Effects of physiologic demands of exercise on nutrition. Emphasis on physiologic and biochemical basis for nutrition recommendations to enhance exercise participation and optimize athletic performance. Pre: 185 or consent. (Cross-listed as KLS 480) DB
FSHN 485 Nutritional Biochemistry I (3) Metabolism and biochemistry of carbohydrates, lipids, and proteins, including chemical structure, digestion, absorption, transport, cellular/molecular functions in human nutrition; integration of metabolic pathways; energy metabolism and balance, including relevance to chronic disease. Pre: PHYL 142/142L or PHYL 302/302L; BIOC 341 or higher or MBBE 375 or MBBE 402. DB
FSHN 486 Nutritional Biochemistry II (3) Metabolism and biochemistry of vitamins, minerals, and dietary fiber, including chemical structure, digestion, absorption, transport, and cellular/molecular functions in human nutrition; relevance to establishing nutrient requirements and to mechanisms of chronic disease. Pre: 485 or consent. DB
FSHN 491 Topics in Food Science and Human Nutrition (V) Study and discussion of significant topics, problems, or laboratory experiments. Repeatable one time with instructor consent.
FSHN 499 Directed Reading and Research (V)
FSHN 500 Master’s Plan B/C Studies (1)
FSHN 601 The Science of Food Systems (2) (1 50-min lecture and 1 2-hr discussion) Discussion of food systems as they apply to animal science, food science, and human nutrition. Repeatable one time. Pre: graduate standing or consent. (Cross-listed as ANSC 601)
FSHN 607 Advanced Food Science I (3) Advanced topics in chemical and physical characteristics of foods as well as their role in human nutrition. Repeatable one time. A-F only. Pre: graduate student status with undergraduate courses in organic chemistry, microbiology, additional biological science, physics, and biochemistry. Basic knowledge of food science is expected; or consent. Fall only. (Cross-listed as MBBE 607)
FSHN 608 Advanced Food Science II (3) Advances in sensory quality and evaluation, deterioration of foods and food safety, as well as food processing technology. Repeatable one time. A-F only. Pre: graduate student status with undergraduate courses in organic chemistry, microbiology, additional biological sciences, physics, and biochemistry. Basic knowledge of food science is expected; or consent. Spring only. (Cross-listed as MBBE 608)
FSHN 609 Advanced Food Safety (3) Real and perceived food hazards, their ethical issues and implications, advanced emerging topics in food safety, and controls, including laws and regulations of food safety issues and public perception of food safety will be discussed. A-F only. Pre: graduate student status with undergraduate courses in biochemistry, microbiology, food processing, physics and organic chemistry. Basic food science knowledge is required; or consent. Spring only. (Cross-listed as MBBE 609)
FSHN 631 Nutritional Epidemiology (3) Dietary, biochemical, anthropometric and clinical methods used for evaluating nutrition and diet in the etiology and epidemiology of disease. Pre: 185 or consent. (Cross-listed as PH 631)
FSHN 633 International Nutrition (3) Analysis of major nutrition problems in developing countries. Comparative review of the design, implementation, and evaluation of programs to intervene in the development of malnutrition. Pre: 185 or consent.
FSHN 650 DNA and Genetic Analysis (2) Combined lecture-lab for students interested in genetic analysis of humans, animals, and other species. Molecular techniques, such as PCR, DNA marker identifications, transgenics, expression analysis and functional genomics, are included. Open to nonmajors. Pre: graduate standing or consent. (Cross-listed as ANSC 650 and MBBE 650)
FSHN 652 Information Research Skills (1) Examines the use of libraries and information technology for scholarly investigation in support of scientific research; provides experience utilizing and critically evaluating a variety of print and electronic sources in basic and applied sciences. Pre: consent. (Cross-listed as ANSC 652, NREM 652, and TPSS 652)
FSHN 657 Grant Writing for Graduate Students (1) Combined lecture/discussion on grants and grant writing. Designed to introduce graduate students to grants and grant proposal writing through lectures, class discussion, writing assignments, and peer review. Open to CTAHR graduate students only; others with consent. Fall only. (Cross-listed as ANSC 657 and TPSS 657)
FSHN 681 Seminar in Food and Nutritional Sciences (1) Student presentation of literature reviews and research. Repeatable one time. Pre: consent.
FSHN 682 Topics in Nutritional Sciences (1) Advanced topics in nutritional sciences, from basic to applied research, including current issues in nutrition and critical analysis of current research literature. Repeatable four times. Pre: consent.
FSHN 683 Nutrition Policy Analysis (2) The analysis of agricultural, economic, and social policies that affect food security and nutrition. Pre: NREM 310 and consent. (Alt. years: fall)
FSHN 685 Nutrition and Disease: Cellular and Molecular Aspects (2) In-depth lecture and discussion of selected topics relating nutrition to the etiology and prevention of chronic diseases at the cellular and molecular level. Pre: 485 and 486; statistics; or consent. Spring only.
FSHN 687 Advanced Lab Techniques (3) (1 Lec, 2 3-hr Lab) Advanced laboratory techniques used in food science and human nutrition research. Pre: graduate standing or consent. (Cross-listed as ANSC 687 and MBBE 687)
FSHN 695 Plan B Master’s Project (3) Independent study for students working on a Plan B Master’s project. A grade of Satisfactory (S) is assigned when the project is satisfactorily completed. A-F only. Pre: graduate standing in nutritional sciences.
FSHN 699 Directed Reading and Research (V)
FSHN 700 Thesis Research (V)
FSHN 701 Topics in Food Science (1) Advanced topics in food science and technology, from basic to applied research, including current issues in food science and technology and critical analysis of current research literature. Repeatable one time. A-F only. Pre: graduate standing or consent. Spring only.