Graduate Catalog: 2012-2013 - Alabama A&M University

formulations, modification, methods ofincorporation and regulatory considerations. OddSpring.FAS 622 Advanced Livestock Judging - Twosemester hours. Advanced instruction and trainingfor prospective livestock judging instructors. Indepth study of criteria involved in accurateevaluation, objective and fundamentalmeasurements for assessing the breeding or marketvalue of different livestock species. Specialemphasis is placed on proper procedures for givingoral reasons in comparing beef cattle, dairy cattle,horses, poultry, rabbits, sheep, goats and swine.(Prerequisite: FAS 355 or Consent of Instructor)FAS 623 Quantitative Genetics - Four semesterhours. Advanced principles of animal and plantbreeding with emphasis on quantitative techniquesused to augment genetic improvement. Access tocomputer facilities and software programs, whichsimulate various selection strategies based uponbiological genetic systems, will be available.Spring.FAS 626 Ruminant Nutrition and Metabolism -Three semester hours. Principles of ruminantdigestion and metabolism with emphasis onnutritional factors in production and fundamentalsof evaluative research. Odd Spring.FAS 630 Advanced Reproductive Physiology ofVertebrates - Three semester hours. This coursepresents topics associated with relevant advances inmammalian reproduction and biotechnologyresearch. Topics include: physiology, morphologyand development of gametes; transport and survivalof gametes; fertilization, cleavage and implantation;experimental manipulation of embryos; the ovaryfolliculogenesis,egg maturation and ovulation; thetestes - spermatogenesis and androgen synthesis;maternal recognition and maintenance of pregnancy,induction of parturition and causes of abortion.(Prerequisite: FAS 430 or Consent of Instructor)Even Spring.FAS 632 Monogastric Nutrition and Metabolism- Three semester hours. Review of recent advancesin monogastric nutrition and metabolism.Discussion of nutrient requirements, balancedrations for livestock animals and balanced diets forhuman beings. Student seminars on current topics inmonogastric nutrition. Fall.FAS 640 Product Development and Research -Three semester hours. Art, science and technologyof developing and marketing new food productsthrough lecture and hands-on experience. Eachstudent will be responsible for submitting aproposed topic, literature review and proposedmethodology for manufacturing the product.Product models will be further tested. Spring.FAS 642 Minerals and Vitamins in Foods andNutrition - Three semester hours. Chemicalstructures and analytical methods applicable tominerals and vitamins. Role of minerals andvitamins in the food industry and their importance innutrition and diseases. Fall.FAS 644 Proteins in Foods and Nutrition - Threesemester hours. Supply of and the need for proteinsin the world; characteristics of proteins from animaland plants; processing and preservation of proteinfoods; unconventional protein sources; assimilationand importance of proteins in nutrition includingeffects of toxic proteins, peptides and amino acids.Fall.FAS 646 Carbohydrates and Lipids in Foods andNutrition - Three semester hours. Physical andchemical structures; analytical methods applicableto research; and reactions, interactions andmetabolism of carbohydrates and lipids in foodindustry and diseases. Spring.FAS 654 Food Microbiological Techniques -Three semester hours. An advanced laboratorytechniques course stressing analytical examinationof microorganisms in food systems. (Prerequisites:FAS 503 and FAS 507) Fall.FAS 657 Analytical Techniques andInstrumentation - Three semester hours. Review ofmodern techniques and instrumentation used inanalyzing and characterizing food components.Spring.FAS 658 Food Microstructure - Three semesterhours. Microstructure of foods will be studied usingscanning and transmission electron microscopy,light microscopy and fluorescence microscopy.Effects of various processing methods in relation tothe microstructure, identification andcharacterization of macromolecules and use of x-raymicroanalyses in evaluating mineral composition offoods will be covered. Preparation methods for foodsamples for studying microstructure, interpretationof micrographs, and identification of foodcomponents will also be covered. Even Spring.127