2013-2014 Graduate Catalog Downloadable PDF (10.71MB)

540 Course Descriptions/Poultry ScienceDepartment of Poultry Scienceposc.tamu.eduInterim Head: J. T. Keeton; Graduate Advisor: D. J. CaldwellContinual growth in the poultry industry increases the need for technical knowledge in the variousfields of science needed for a successful poultry business. In no field of agriculture is an understandingof the fundamental and applied sciences more marketable or more rewarding than in the modern intensiveproduction of poultry meat and eggs. Because the bird is the basis for the department’s graduateprogram, additional areas of interest include exotic and wildlife species as well as cellular and molecularstudies using avian models. A major objective of the department is to offer training for work in research,teaching, extension or industrial operations. We also strive to bridge the gap in both directionsbetween courses in fundamental biochemistry, genetics, physiology and economics and their practicalapplication to the production of poultry and the care of all avian species.The department offers graduate studies leading to the Master of Agriculture, Master of Science andDoctor of Philosophy degrees including an online degree. In addition to a major in poultry science,students may pursue majors through many intercollegiate faculties including nutrition, food scienceand technology, and genetics. Faculty expertise exists for study in genetics, reproduction, nutrition,biochemistry, physiology, environment, management, microbiology, processing and marketing for allcommercially-important species. The faculty are also actively involved in many of these disciplines forother avian species and in the pursuit of basic cellular and molecular knowledge.Poultry Science(POSC)609. Avian Physiology. (3-3). Credit 4. Basic physiological principles pertaining specifically to avian species;cardiovascular, neural, respiratory, digestive, endocrine and reproductive systems; physiologicalexperiments use various avian species as laboratory animals. Prerequisite: Approval of instructor.611. Poultry Processing and Distribution Technology. (3-2). Credit 4. Poultry and egg composition,mechanisms of poultry and egg quality preservation, effects of storage environments, time and producttreatment; evaluation of commercial methods of product assembly, processing, distribution and qualitycontrol; evaluation of physical, microbiological, functional and chemical methods of quality determination.Cross-listed with FSTC 611.614. Fermentation and Gastrointestinal Microbiology. (3-0). Credit 3. Fermentation and gastrointestinalecosystems in terms of microorganisms present, their activities and requirements and their interactionsin a dynamic system. Prerequisite: Beginning microbiology and/or biochemistry or approval ofinstructor. Cross-listed with NUTR 614 and VTMI 614.615. Avian Nutrition. (3-0). Credit 3. Metabolism and nutritional requirements of domestic fowl includingproteins, carbohydrates, fats, minerals, vitamins and related feed additives. Prerequisites: POSC 411 andCHEM 228 or approval of instructor.619. Molecular Methods for Microbial Characterization. (2-2). Credit 3. Underlying principles of molecularmethods for microbial detection and characterization in natural and man-made ecosystems;emphasis on method application and data interpretation; emphasis on microbial pathogens and indicatororganisms in foods and environment; laboratory covers select protocols. Prerequisites: POSC 429;SCSC 405; FSTC 326; approval of instructor. Cross-listed with SCSC 619, FSTC 619 and VTMI 619.625. Precision Diet Formula. (2-2). Credit 3. Theoretical and applied principles associated with precisionfeeding and diet formulation to optimize nutrient requirements; optimization using least-cost formulation,ingredient inventory, farm and feed mill management, and nutrient management of non-ruminants(poultry, swine, horse, and fish) and ruminant animals (beef and dairy). Prerequisite: POSC 411 orANSC 318. Cross-listed with ANSC 623.628. Advanced Poultry Meat Processing. (3-0). Credit 3. Farm-to-table review of quality and safety effectsof processing steps converting chicken broilers into poultry meat and derived products; discussionof current research and events influencing the poultry processing industry; preparation of researchproposals addressing needs in the field. Prerequisite: Graduate classification.629. Microbiology of Food Irradiation. (2-2). Credit 3. Lecture plus laboratory overview of electronbeam and x-ray based food irradiation principles; provides a working knowledge of using electronicpasteurization as a means of destroying microbial pathogens or retarding microbial spoilage in foods.Cross-listed with FSTC 629.