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Graduate Course Descriptions

  • Agriculture (AG)

    6181 Seminar (1-0). A survey of current research in various fields of the agriculture sciences. May be repeated once for credit when topic varies.

    6321 Research Methods (3-0). Procedures used in agricultural research including experimental design, data collection, preparation, and analysis of results.

    6400 Experiential Learning in Agriculture Industries. A supervised course providing practical on-the-job experience within an approved ag sector. Course requires a minimum of 64 documented hours in an intern­ship or shadowing environment. The course provides advanced training for a Master’s of Agriculture with emphasis on creative and technical abilities. Grading will be either pass or fail. Prerequisites: Student must have department approval and have com­pleted 9 hours of graduate coursework.

    Agricultural Economics (AGEC)

    *5331 Farm and Ranch Management (3-0). Principles of farm and ranch organization and management. Development of a business plan to include executive summary of business, resource inventory, SWOT analysis, legal and liability assessment, goals, production plans, financial analysis and marketing plans. Course meets concurrently with AGEC 4331 but requires additional readings, papers, discussions, and/or presentations for graduate students.
    Prerequisite: Permission of Graduate Advisor and Graduate Dean.

    *5332 Financial Management of an Agribusiness (3-0). Study of major decisions made by agricultural firms. Analysis of investment in inventory, cash flows, receivables and repayment capacity. Review of capital markets. Course meets concurrently with AGEC 4332 but requires additional read­ings, papers, discussions, and/or presentations for graduate students.
    Prerequisite: Permission of Graduate Advisor and Graduate Dean.

    *5342 Agribusiness Statistics (2-2). Statistical methods with applica­tion in agribusiness and resource management. Course meets concurrently with Agricultural Economics 4342 but requires additional readings, papers, discussions, and/or presentations for graduate students.
    Prerequisite: Permission of Graduate Advisor and Graduate Dean.

    *5351 Land and Natural Resource Economics (3-0). Economic analysis of resource issues, policies and management. Issues may include: land fragmentation, mineral extraction issues, conservation easement and de­velopment rights, urbanization, renewable resources, carbon sequestration, property rights and water rights. Course meets concurrently with AGEC 4351 but requires additional readings, papers, discussions, and/or presen­tations for graduate students.
    Prerequisite: Permission of Graduate Advisor and Graduate Dean.

    Agricultural Science and Leadership (AGSC)

    6300 Technology Transfer and Leadership Methods in Agriculture In­dustries (3-0). This course will expose students to national, regional, and local agricultural issues that can be positively impacted with the proper ap­plication of leadership principles. With focus on techniques used to transfer developed technology and knowledge from the scientific community to the public and industries that they impact.

    Animal Science (ASCI)

    *5248 Reproductive Techniques (1-3). Techniques for increasing repro­ductive efficiency in farm animals; semen collection and evaluation, preg­nancy diagnosis, and artificial insemination. Course meets concurrently with Animal Science 4248 but requires additional readings, papers, discus­sions, and/or presentations for graduate students.
    Prerequisite: Permission of Graduate Advisor and Graduate Dean.

    *5342 Sheep and Goat Science (2-2). Methods of breeding, feeding, management, and marketing of commercial and purebred sheep and goats; production and marketing of animal fibers. Course meets concurrently with Animal Science 4342 but requires additional readings, papers, discussions, and/or presentations for graduate students.
    Prerequisite: Permission of Graduate Advisor and Graduate Dean.

    *5343 Beef Cattle Science (2-2). Methods of breeding, feeding, manage­ment, and marketing of commercial and purebred beef cattle. Course meets concurrently with Animal Science 4343 but requires additional readings, papers, discussions, and/or presentations for graduate students.
    Prerequisites: Animal Science 3342, 3443, 4344. Permission of Graduate Advisor and Graduate Dean.

    *5345 Animal Behavior and Welfare (3-0). Basic principles of animal be­havior, physiology of behavior, stress, welfare and training of animals. Ap­plications of behavior of livestock to their management and welfare. Course meets concurrently with Animal Science 4345 but requires additional read­ings, papers, discussions, and/or presentations for graduate students.
    Prerequisite: Permission of Graduate Advisor and Graduate Dean.

    6191, 6391 Research. Individual research problems. (May be repeated for a total of 6 semester credit hours.)

    6335 Issues in Animal Agriculture (3-0). Lecture, discussion and semi­nar on current societal, economical and environmental issues facing animal agriculture. Emphasis on issues that will continue to impact animal agricul­ture production and management practices.

    6339 Advanced Reproductive Physiology (3-0). Physiological mecha­nisms of reproductive processes in livestock and research methodology. Prerequisite: Animal Science 4344 or equivalent.

    6340 Advanced Sheep and Goat Production (3-0). The application of cur­rent research to sheep and Angora goat production, nutrition, reproduction, and production systems.

    6341 Advanced Animal Nutrition (3-0). A study of nutrient requirements of various physiological functions and levels of animal performance; feed standards, comparative feeding studies, determination of digestibility and nutritional balances. Practical application of the above to energy systems for predicting animal performance and defining energy-nutrient relation­ships.

    6342 Ruminant Nutrition (3-0). Current fundamental concepts in the physiology of digestion and metabolism in ruminants and their relationships to nutritional research and practice.

    6344 Physiology of Farm Animals (3-0). Current fundamental concepts of the biomedical, physiological, and endocrinological mechanisms affect­ing reproduction, metabolism, and growth of farm animals.

    6345 Advanced Beef Cattle Production (3-0). The application of current research to beef cattle production, nutrition, reproduction and production systems.

    6381 Special Topics (3-0). Selected topics in advanced animal science, range management, or wildlife management. (May be repeated once for credit when topic varies.)

    6399 Thesis.

    6699 Thesis.

    Food Science (FSCI)

    *5300 Food Law, Regulations and HACCP (3-0). A survey of the current and historical food laws and regulations governing meat and food produc­tion within the U.S. Emphasis will be placed on organization and availabil­ity of these regulations that impact the industry. Additionally, this course will cover food safety programs and provide the opportunity for Hazard Analysis and Critical Control Points (HACCP) certification. Course meets concurrently with Food Science 4300 but requires additional assignments/ presentations by graduate students.

    *5344 Food Safety and Sanitation (3-0). Principles of sanitation in food processing and food service. A study of the physical, chemical and micro­biological importance of food spoilage, food preservation, and the methods for control of microbiological growth. The national food service exam will be given at the end of the course. Course meets concurrently with Food Science 4344, but requires additional readings, papers, discussions and/or presentations for graduate students.
    Prerequisite: Permission of Graduate Advisor and Graduate Dean.

    *5345 Food Microbiology (2-2). The study of microorganisms impor­tant in food production, spoilage, preservation, and illness. Nutrient needs, growth characteristics, beneficial products, testing methods, and illnesses caused by microorganisms will be investigated. Course meets concurrently with Food Science 4345 but requires additional readings, papers, discus­sions, and/or presentations for graduate students.
    Prerequisite: Permission of Graduate Advisor and Graduate Dean.

    *5350 Issues in Meat and Food Sciences (3-0). Lecture, discussion and seminar on current technological, societal, economical, and environmental issues facing the meat and food science industries. Emphasis on issues that will continue to impact food production and service management prac­tices including Hazard Analysis and Critical Control Points (HACCP) and other government regulations. Course meets concurrently with Food Sci­ence 4350 but requires additional readings, papers, discussions, and/or presentations for graduate students.
    Prerequisite: Permission of Graduate Advisor and Graduate Dean.

    *5446 Introduction to Meat Science and Muscle Biology (3-2). The course evaluates the multiple facets of the meat industry from conception of meat animals to consumption of meat products. Knowledge of general history, food safety, inspection, physiology, muscle ultrastructure, harvest, fabrication, meat quality, and processing of meat products will be exam­ined. The role of livestock and the meat industry in producing and providing safe and wholesome vital protein to the world will be emphasized. Course meets concurrently with Food Science 4446 but requires additional read­ings, papers, discussions and/or presentations for graduate students.
    Prerequisite: Permission of Graduate Advisor and Graduate Dean.

    *5447 Introduction to Processed Meats and Product Development (2-3). The course evaluates the facets of the processed meats industry begin­ning with historical perspective of processed meat products. Knowledge of general ingredient functionality, food safety, production, product coating, cookery, labeling, and formulation will be examined. Understanding of sev­eral key concepts relating to production and marketing of processed meat products in the crucial role of supplying prepared protein to the world in a growing consumer base. Course meets concurrently with Food Science 4447 but requires additional readings, papers, discussions and/or presen­tations for graduate students. Prerequisite: Permission of Graduate Advisor and Graduate Dean.

    6320 Research Techniques and Ethics (2-2). Technical and scientific methodology utilized in various animal and food product laboratory tech­niques will be examined. Additionally, research ethics in the areas of meth­ods, manners, mandates, authorship, and animal research are central to the course.

    6329 Advanced Food Science (3-0). A study of the chemical and physi­cal properties of food components and their modifications by processing techniques.

    6346 Advanced Meat Science and Muscle Biology (3-0). This course will expose students to advanced knowledge of muscle form and function and the biology of muscle growth and development. The course will evaluate the factors controlling muscle growth and development with specific focus on the muscle regulatory factor family. Additionally, the factors controlling postmortem conversion of muscle to meat, tenderness, water holding ca­pacity, and color as they pertain to the development of meat quality will be developed.

    Range and Wildlife Management (RWM)

    *5333 Range Wildlife Management (2-2). Introduction to the ecology and management of wildlife populations, integration of other resource de­mands with that of wildlife. Course meets concurrently with Range and Wildlife Management 4333 but requires additional readings, papers, discussions, and/or presen­tations for graduate students.
    Prerequisite: Permission of Graduate Advisor and Graduate Dean.

    6338 Range Animal Nutrition (3-0). Application of principles of animal nutrition and production to a range ecosystem. Study of plant/animal/envi­ronmental interactions as related to nutritive value of forages and nutrient intake requirements of range herbivores.

    6339 Grazing Management (3-0). Provides a synthesis of literature ad­dressing the fundamental ecological concepts and managerial principles pertaining to management of grazing animals.

    6340 Ranch and Livestock Management (3-0). Investigation of current management, economic, and environmental considerations of range and livestock management of the ranching industry in Texas.

     * A maximum of two 5000-level courses totaling no more than eight semester credit hours may be taken for graduate credit by graduate students and applied to the graduate degree plan. Permission of the Graduate Advisor or Chair of the Department and the Graduate Dean is required.