ANSC 301
Spring 2018 Part of Term 1
Part of Term 1
Jan 16-May 2
Jan 16-May 2
Food Animal Production, Management, and Evaluation
Credit: 3 hours.
Provides an overview of how nutrition, genetics, and environment affect beef cattle, swine, and sheep growth, development, and end-product quality and value. Students get hands-on experience evaluating and determining value of live animals and carcasses.
Prerequisite: Credit or concurrent enrollment in ANSC 223 and ANSC 224; or consent of instructor.
Section Status updates every 10 minutes.
| CRN | Type | Section | Time | Day | Location | Instructor | Section Details | |
|---|---|---|---|---|---|---|---|---|
|
64338
|
Laboratory
Lecture-Discussion
|
A
A
|
1:00PM
-2:50PM
1:00PM
-1:50PM
|
MW
F
|
Meat Science Laboratory
Meat Science Laboratory
|
Shike, D
Klehm, B Shike, D
Klehm, B |
|