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www.fresnostate.edu California State University, Fresno 2015-2016 CATALOG | 471
Units: 3
Course Typically Offered: Spring
ASCI 152. Equine Nutrition
Prerequisite: ASCI 51. Principles of equine nutrition;
digestive anatomy and physiology nutrient requirements; feed
formulation, nutritional management, and diseases. (Formerly
A SCI 185T)
Units: 3
Course Typically Offered: Fall
ASCI 153. Stable Management
Prerequisite: ASCI 51. An overview of horse farm and
stable management theories and applications. The impact of
management practices on the animal, on the environment, and
on economic viability is considered. (2 lecture, 3 lab hours)
(Formerly A SCI 185T)
Units: 3
Course Typically Offered: Fall
ASCI 155. Animal Reproduction
Principles of reproductive physiology, associated endocrine
hormones, and their application to domestic animals.
Units: 3
Course Typically Offered: Fall, Spring
ASCI 156. Artificial Insemination Embryo Transfer
Prerequisites: ASCI 155 (may be taken concurrently). Basic
principles of artificial insemination and embryo transfer with
emphasis on application to cattle. (3 lab hours)
Units: 1
Course Typically Offered: Spring
ASCI 160T. Top A Sci Stock Sch
Units: 3
ASCI 161. Advanced Dairy Farm Management
Prerequisite: ASCI 61. A comprehensive study of daily
industry management strategies and practices. Exercises
involve recognition of problems and recommendation
of solutions associated with managing commercial dairy
operations. (2 lecture, 3 lab hours; field trips)
Units: 3
Course Typically Offered: Fall
ASCI 162. Dairy and Meat Systems Management
Prerequisite: ASCI 61or ASCI 71. A comprehensive study
of technological systems employed in commercial dairies
and meat processing facilities. Exercises involve analysis of
systems for application in various facilities and evaluation
of dairy and meat plant santitation systems, HACCP and
production/processing systems, control of food specific
pathogens and their impact of these systems on the animal, food
safety, and public health on environment, and on economic
viability is considered. (2 lecture, 3 lab hours)
Units: 3
Course Typically Offered: Fall
ASCI 163. Dairy Cattle Nutrition
Prerequisite: ASCI 135. Principles of dairy cattle nutrition.
Nutritional requirements of the dairy calf through the mature
cow. Special emphasis on computerized diet formulation and
feed inventory control.
Units: 3
Course Typically Offered: Spring
ASCI 164. Advanced Commercial Dairy Management
Evaluation
Detailed analysis of dairy management. Procedures and
methodologies in assessing dairy management productivity
and profitability. Actual dairy assessment is emphasized.
(Formerly ASCI 185T).
Units: 2, Repeatable up to 4 units
ASCI 165. Infectious Diseases of Domestic Animals
Prerequisite: BIOL 20 or BIOL 120. Microbiological concepts
related to bacterial, viral, and fungal diseases in domestic
animals with emphasis on specific diseases of veterinary
importance. Study of bacterial, viral, and fungal diseases
in domestic animals. Discussion of disease identification,
prevention, treatment and physiological processes that combat
infection.
Units: 3
Course Typically Offered: Fall, Spring
ASCI 171. Advance Meat Science
Prerequisite: ASCI 11 or ASCI 71. Basic advanced meats
course: covering comprehensive study of the conversion of
muscle to meat and factors that affect meat quality. Topics
include muscle structure and function and muscle anatomy.
Laboratory exercises involve hands-on techniques of harvest,
fabrication and further processing of various products from the
major species of production livestock. (2 lecture, 3 lab hours)
Units: 3
Course Typically Offered: Fall
ASCI 172. Meat Technology
Comprehensive study of meat science topics. Emphasis placed
on food safetey and systems including HACCP and current
product development efforts in the meats industry. Laboratory
exercises are designed to improve student application of
HACCP principles and to strengthen understanding of the vast
array of new and innovative products on the market. (2 lecture,
3 lab hours.)
Units: 3
Object Description
| Title | 2015-16 General Catalog |
| Creator | California State University, Fresno |
| Format | PDF Document |
| Date of publication | 2015 |
| Subjects | California State University, Fresno. Curricula. Catalogs |
| Object type | Document |
| Location | Fresno, California |
| Language | eng |
Description
| Title | Page 471 |
| Full Text Search | www.fresnostate.edu California State University, Fresno 2015-2016 CATALOG | 471 Units: 3 Course Typically Offered: Spring ASCI 152. Equine Nutrition Prerequisite: ASCI 51. Principles of equine nutrition; digestive anatomy and physiology nutrient requirements; feed formulation, nutritional management, and diseases. (Formerly A SCI 185T) Units: 3 Course Typically Offered: Fall ASCI 153. Stable Management Prerequisite: ASCI 51. An overview of horse farm and stable management theories and applications. The impact of management practices on the animal, on the environment, and on economic viability is considered. (2 lecture, 3 lab hours) (Formerly A SCI 185T) Units: 3 Course Typically Offered: Fall ASCI 155. Animal Reproduction Principles of reproductive physiology, associated endocrine hormones, and their application to domestic animals. Units: 3 Course Typically Offered: Fall, Spring ASCI 156. Artificial Insemination Embryo Transfer Prerequisites: ASCI 155 (may be taken concurrently). Basic principles of artificial insemination and embryo transfer with emphasis on application to cattle. (3 lab hours) Units: 1 Course Typically Offered: Spring ASCI 160T. Top A Sci Stock Sch Units: 3 ASCI 161. Advanced Dairy Farm Management Prerequisite: ASCI 61. A comprehensive study of daily industry management strategies and practices. Exercises involve recognition of problems and recommendation of solutions associated with managing commercial dairy operations. (2 lecture, 3 lab hours; field trips) Units: 3 Course Typically Offered: Fall ASCI 162. Dairy and Meat Systems Management Prerequisite: ASCI 61or ASCI 71. A comprehensive study of technological systems employed in commercial dairies and meat processing facilities. Exercises involve analysis of systems for application in various facilities and evaluation of dairy and meat plant santitation systems, HACCP and production/processing systems, control of food specific pathogens and their impact of these systems on the animal, food safety, and public health on environment, and on economic viability is considered. (2 lecture, 3 lab hours) Units: 3 Course Typically Offered: Fall ASCI 163. Dairy Cattle Nutrition Prerequisite: ASCI 135. Principles of dairy cattle nutrition. Nutritional requirements of the dairy calf through the mature cow. Special emphasis on computerized diet formulation and feed inventory control. Units: 3 Course Typically Offered: Spring ASCI 164. Advanced Commercial Dairy Management Evaluation Detailed analysis of dairy management. Procedures and methodologies in assessing dairy management productivity and profitability. Actual dairy assessment is emphasized. (Formerly ASCI 185T). Units: 2, Repeatable up to 4 units ASCI 165. Infectious Diseases of Domestic Animals Prerequisite: BIOL 20 or BIOL 120. Microbiological concepts related to bacterial, viral, and fungal diseases in domestic animals with emphasis on specific diseases of veterinary importance. Study of bacterial, viral, and fungal diseases in domestic animals. Discussion of disease identification, prevention, treatment and physiological processes that combat infection. Units: 3 Course Typically Offered: Fall, Spring ASCI 171. Advance Meat Science Prerequisite: ASCI 11 or ASCI 71. Basic advanced meats course: covering comprehensive study of the conversion of muscle to meat and factors that affect meat quality. Topics include muscle structure and function and muscle anatomy. Laboratory exercises involve hands-on techniques of harvest, fabrication and further processing of various products from the major species of production livestock. (2 lecture, 3 lab hours) Units: 3 Course Typically Offered: Fall ASCI 172. Meat Technology Comprehensive study of meat science topics. Emphasis placed on food safetey and systems including HACCP and current product development efforts in the meats industry. Laboratory exercises are designed to improve student application of HACCP principles and to strengthen understanding of the vast array of new and innovative products on the market. (2 lecture, 3 lab hours.) Units: 3 |
