Graduate Agriculture Course Descriptions

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.

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.

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 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.

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.

6317 Financial and Commodity Futures and Options (3-0). This course focuses on concepts related to commodity futures and option markets, hedging, and using these markets to successfully manage price risk. Course topics include the mechanics and economic functions of futures and options markets, their use as risk management tools and the relationship between cash and futures markets.

6331 Farm Business Management (3-0). A case study approach will be used to introduce students to the economic, marketing, and management concepts related to the organization and operation of businesses in agricultural and agribusiness industries. Topics include the economics of supply demand, and production; the development of operating and cash flow budgets; and, the strategic planning process.

6332 Financial Management in Agriculture (3-0). An overview of techniques and concepts related to financial management, financial analysis, and investment analysis for farm and ranch businesses. An emphasis is placed on the practices recommended by the Farm Financial Standards Council, and on how to use financial information to build business and marketing plans.

6335 Risk Management (3-0). This course introduces students to the economic, management, and marketing principles related to the strategic management of a firm, and introduces students to the principles and techniques of risk management.

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.

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.

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.

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.

6347 Advanced Livestock Breeding and Genetics (3-0). Study of concepts and applied problem solving related to basic population genetics, and basic to advanced quantitative genetics, as is pertinent and useful in today’s livestock breeding industry, and livestock related genetics research.

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. A total of six semester hours are required for thesis credit. Students have the option of enrolling in either ASCI 6399 (twice) or ASCI 6699 once to fulfill the six semester hour thesis requirement. (This course may be repeated once for credit.)

6699 Thesis. A total of six semester hours are required for thesis credit. Students have the option of enrolling in either ASCI 6399 (twice) or ASCI 6699 once to fulfill the six semester hour thesis requirement.

5300 Food 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.

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.

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 the pertain to the development of meat quality will be
developed.

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.