Undergraduate Course Descriptions

100 Level Courses

100. Fundamentals of Animal Biology and Industry (4 cr I, II) Lec 3, lab 2. Overview of the industries in animal science; fundamentals of animal biology related to their application in those industries; and trends and current issues related to production and consumption of animal products important for human welfare. [ES] Instructor(s): Dr. Bryan Reiling, F & Dr. Rosie Nold, Spring

101. Introduction to Animal Sciences (1 cr I, II) Lab 2. Survey of careers, internships, skills, and information resources for students interested in the animal sciences. Instructor: Dr. Dennis Brink, Fall

107 (FDST 107) Introduction to the COmpanion Animal Food Industry (1 cr. I.) Lec. 1. Overview of the companion animal food industry, including producets, processes, and career opportunities. Instructors: Drs. Wehling, Cuppett, and Karr-Lilienthal, Fall.

150. Animal Production Skills (2 cr I, II) Rct/lab 4. Introductory course in skills related to proper care and management of production animals. Laboratory sessions develop fundamental skills of animal husbandry. Instructor: Dr. Bryan Reiling, Spring

171. Human-Companion Animal Interactions (2 cr I.) Lec. 2. Examine roles of companion animals (dogs, cats, horses, birds, small mammals, and exotic pets) in society (therapy, educations, research, and entertainment): evaluate the responsibilities of humans in these relationships. Instructor: Dr. Lisa Karr-Lilienthal

200 Level Courses

200. Animal and Carcass Evaluation (3 cr I) Rct/lab 6. Prereq: Sophomore standing. Comparative evaluation of animals and their carcasses and products. Basic animal growth and development and the characteristics of beef, pork, lamb, and poultry that determine carcass value. Federal and industry product standards. Introduction of economic selection objectives, measurements of animal performance, use of performance records to estimate genetic value and application of procedures of genetic evaluation. Instructor: Bryan Reiling, Fall

210. Animal Products (3 cr I, II) Lec/demo 3. Prereq: ASCI 100. Knowledge of edible animal products with particular emphasis to meat products from livestock and poultry. Includes all aspects of the meat industry from slaughter to consumption. Methods of slaughter and fabrication, conversion of muscle to meat, processing techniques, preservation and storage, and consumer related topics discussed and demonstrated. [ES][IS] Instructor: Dr. Steve Jones, Spring & Fall

211. Meat Technology Laboratory (2 cr I) Lec 1, lab 3. Prereq: ASCI 210 or permission. Practical experience in meat slaughter and fabrication of all major livestock species. Includes sanitation, quality assurance and merchandising of meat products. Instructor: Dr. Steve Jones, Fall

240. Anatomy and Physiology of Domestic Animals (4 cr I, II) Lec. 3, rct/lab 3. Prereq: Sophomore standing. Fundamentals of the anatomy and physiology of domestic animals. [ES] Instructor: Dr. Dennis Brink, Spring & Fall

250. Animal Management (3 cr II) Lec 3. Prereq: Sophomore standing. principles of managing animals in typical production systems. Basics of managing beef, dairy, horses, poultry, sheep, and swine through the life cycle for economic and efficient production. [ES] Instructor(s): Dr. Dennis Brink, F & Dr. Bryan Reiling, Spring

251. Introduction to Companion Animals (3 cr I.) Lec 3. Prereq: ASCI 100 or 3 hrs biological sciences. Overview of pets, their care, nutrition, reproduction behavior, and health issues; exploration of other ways in which these animals can be used (e.g., in therapy, teaching). Instructor: Dr. Lisa Karr-Lilienthal, Fall

252. Fundamentals of the Horse Industry (2 cr I.) Lec 2. Scope and role of the horse industry. Development and use of breeds, industry involvement and practices dealing with nutrition, breeding, marketing and management; selection of horses for use in breeding and/or performance based on current industry standards. Career options dealing with the horse industry. Intructor: Dr. Libby Lugar

260. Basic Equitation (2 cr II) Rct/lab 4. Prereq: Sophomore standing. Lab fee: $60. Limit per section: 12 students. Study and application of basic equitation principles for the novice rider. Basic horse handling practices and adapting dressage maneuvers toward Western and English performance excellence emphasized. Instructor(s): Dr. Kathy Anderson, Spring & Fall

271. Companion Animals (3 cr II) Lec. 3, Prereq: ASCI 100 or 251 or Introductory biology course. Overview of animal behavior and application of behaving principles to describe normal and problem behaviors of common companion animals. Instructor: Dr. Lisa Karr-Lilienthal, Spring

300 Level Courses

300A. Principles of Intercollegiate Livestock and Meats Evaluation and Judging - Principles of Meat Evaluation, Grading and Judging (1 cr II) Lab 4. Prereq: ASCI 200. Comparative evaluation of meat characteristics of beef carcasses, beef primal cuts, pork carcasses, pork primal cuts, and lamb carcasses. Federal grade standards for beef carcass and application of USDA Institutional Meat Purchase Specifications. Instructor: Dr. Dennis Burson, Spring

300B. Principles of Intercollegiate Livestock and Meats Evaluation and Judging - Principles of Livestock Evaluation, Grading and Judging (1 cr I) Lab 3. Prereq: Junior standing and ASCI 200. The University Junior Livestock Judging Team will be selected from students in this course.  Evaluation of body structure and composition differences in breeding and market livestock as a related to their use in meat production. Live animal, carcass performance records, and breeding livestock scenarios evaluated.  Presentation of oral reasons to defend selection decisions. Instructor: Dr. Matt Ellicott, Fall

300D. Principles of Intercollegiate Livestock and Meats Evaluation and Judging - Principles of Meat Animal Evaluation (1 cr II) Lab 3. Prereq: ASCI 300B or permission. The University Meat Animal Evaluation Team will be selected from students in this course. Further expertise in breeding animal, market animal, and carcass evaluation. Live animal and carcass grading and pricing. Instructor: Dr. Bryan Reiling, Fall

300E. Principles of Intercollegiate Livestock and Meats Evaluation and Judging - Principles of Horse Evaluation and Judging (1 cr II) Rct/lab 2. Prereq: Junior standing. Conformation associated with equine structural form and performance standards. Student observations and analysis methods to be monitored by written and oral reports. Instructor: Libby Lugar, Spring

310. Fresh Meats (3 cr I) Lec 2, lab 2. Prereq: ASCI 210 or permission. Fresh meat from beef, pork, lamb and poultry. Characteristics of muscle, meat technology, preservation, merchandising concepts, and markets. [ES][IS] Instructor: Dr. Chris Calkins, Fall

311. Study Tour (2 cr, max 6 II) Prereq: By permission only. Tours will start on Sunday following the Spring Commencement in May with follow-up term paper and/or oral Powerpoint presentation completed prior to the final examination period for the fall semester. Students must contact the instructor by April 1 for early instructions. An addition Special Fee is assessed. Study tour of livestock and/or meat/food processors. Provide an understanding of the industry's operations and problems.

a. Equine Industry Study Tour (2cr II) spring - Dr. Kathy Anderson, Spring

b. Meat Industry Study Tour (2 cr II) - Dr. Steven Jones, Fall

c. Pork Industry Study Tour (2 cr II) - Dr. Duane Reese, Fall

320. Animal Nutrition and Feeding (3 cr I, II) Lec 2. Prereq: ASCI 240, 250; BIOC 221 or CHEM 251. Fundamentals of nutrition and feeding of domestic livestock, nutrients and nutrient requirements, characteristics of feedstuffs, methods of feeding, and the feed industry. [ES] Instructor: Dr. Phil Miller, Spring & Fall

321. Companion Animal Nutrition (3 cr II) Lec. 3, Prereq: ASCI 320 or equivalent. Digestive anatomy and physiology of companion animals including dogs, cats, small mammals, and exotic species. Emphasis placed on unique nutrient requirements, pet food formulation and regulations. Instructor: Dr. Lisa Karr-Lilienthal, Spring

322. Equine Nutrition (2 cr II.) Lec 2. Equine nutrition including digestive anatomy and physiology. Nutritional requirements of horses as related to growth, reproduction, and performance. The relationship of nutrition to disease and environment. Management practices and application of current equine nutritional research. Odd-numbered calendar years. Instructor: Dr. Kathy Anderson

330. Animal Breeding (4 cr I, II) Lec 3, lab 2. Prereq: AGRO 315 or BIOS 206 or equivalent. Principles of animal breeding and their application to livestock improvement. Material includes explanations of genetic variation as a cause of variation in animal performance, characterization of the effects of selection, inbreeding, and crossbreeding, and application of these procedures to development of breeding programs to improve efficiency of production. [ES] Instructor: Dr. Merlyn Nielsen, Fall

341. Physiology and Management of Reproduction (4 cr I, II) Lec 2, rct 1, lab 3. Prereq: ASCI 240. Comparative anatomy and physiology of reproduction in domestic animals. Endocrine regulation of reproductive function, patterns of reproduction, economic consequences of sub-optimal reproductive performance, environmental influences on reproductive efficiency, application of selected techniques for controlling reproduction. Laboratory provides application of techniques used in reproductive management. Instructor: Dr. Brett White, Fall

342. Equine Reproduction (32 cr II.) Lec 2. Prereq: ASCI 240 or equivalent, ASCI 341 recommended. Anatomy and physiology of stallion and mare reproductive systems. Estrous detection systems, artificial and natural breeding techniques, infertility, semen collection and processing, reproductive management, and record keeping. Even-numbered calendar years. Instructor: Dr. Kathy Anderson, Spring of even years


360. Advanced Equitation (2 cr I) Rct/lab 4. Prereq: Junior standing, ASCI 260 and/or permission. Lab fee: $60. Limit per section: 10 students. Study and application of maneuvers basic to performance excellence. Assigned student mounts expected to show satisfactory progress towards standards of excellence in Western and English performance. Instructor(s): Libby Lugar, Fall

370. Animal Welfare (3 cr II) Lec 3. Prereq: Junior standing or permission. In-depth exploration of the issues involved in animal use. The historical, biological, ethical, and social aspects of human/animal interactions in Western culture. [ES][IS] Instructor: Dr. Duane Reese, Spring

395. Animal Science Industry Experience (3 cr I, II, III) Prereq: Sophomore standing; animal science major; and by permission. Students will be placed in industry jobs with specific learning objectives declared before entering into employment. Experience in some aspect of animal agriculture. Summer & Fall

395A: Instructor: Dr. Duane Reese

395B: Instructor: Dr. Duane Reese

395D: Instructor: Dr. Merlyn Nielsen

395E: Instructor: Dr. Duane Reese

395H. Farm to Fork: The Politics and Policy of Food (3 cr.)  The course will cover aspects of modern agriculture practices, plant biotechnology, organic food production, food safety and animal rights.  Lectures will be presented by professionals with expertise in these areas.  Invited spekers will include industry leaders, government policy makers and producers actively involved in agribusiness and related fields.  Student groups will lead disussions by presenting information on the opposite viewpoints presented by the previous speaker.  In preparation for leading the class discusion on one page synopsis of the informaton to be presented bythe group during the discussion wil be distributed to students in the class.  These discussion papers will require minimum of 5 refernces used in the presentation.  Required reading for the course will be "The Omnivore's Dilemma" by Michael Pollan.

399. Independent Study in Animal Science (1-5 cr I, II, III) Prereq: Permission. Individual or group projects in research, literature review, or extension of course work under supervision and evaluation of a departmental faculty member. Instructor: Dr. Dennis Brink, Spring, Summer & Fall

400 Level Courses

400A. Advanced Intercollegiate Livestock and Meats Evaluation and Judging - Advanced Meat Grading and Evaluation (2 cr I) Lec 2/lab 4. Prereq: ASCI 300A. Comparative evaluation of the meat characteristics of beef, pork, and lamb that affect product merit and the scientific basis of the factors that influence the relative value. Federal meat grades and their application, industry grading system and their application, and application of Institutional Meat Purchase Specifications. Application of the above topics, as well as critical decision making and written justification of meat product merit, practiced in-depth. Instructor: Dr. Dennis Burson, Fall

400B. Advanced Intercollegiate Livestock and Meats Evaluation and Judging - Advanced Livestock Evaluation and Judging (1 cr I) Lab 3. Prereq: 300B or equivalent experience. ASCI 300D recommended. The University of Nebraska Senior Livestock Judging Team will be selected from students in this course.  Field trips to commercial and purebred livestock operations and exhibitions.  Network with producers to learn varied livestock production philosophies.  Develop a proficiency in brief, concise oral presentation of reasons for making a decision. Instructor: Dr. Matt Ellicott, Fall

400E. Advanced Intercollegiate Livestock and Meats Evaluation and Judging - Advanced Horse Evaluation and Judging (1 cr I) Rct/lab 2. Prereq: 300E. Offered even-numbered calender years. Advanced skill development in horse judging and analysis. Competitive student oral and judgment performance monitored by intercollegiate competition in national contests. Instructor: Libby Lugar, Fall

410. Processed Meats (3 cr II) Lec 2, lab 3. Prereq: ASCI 210 or permission. Modern meat processing industry and its use of science and technology. The fabrication, processing, preservation, sanitation, and utilization of manufactured and processed meat. Actual laboratory preparation of processed meats and by-products of the meat packing industry. [IS] Instructor: Dr. Roger Mandigo, Spring

416/816. Veterinary Entomology/Ectoparasitology (ENTO, NRES, VBMS 416L/816L) (1 cr II) Prereq: 10 hrs entomology or biological science or related fields or permission. Anthropods that cause or vector diseases in animals. Arthropod recognition and biology, and disease epidemiology. Instructor: Dr. Sholl, Spring

418/818. Eggs and Egg Products (FDST 418/818) (3 cr I) Lec 2, lab 3. Prereq: FDST 203 or permission. Offered odd numbered calender years. Chemistry of egg proteins as they relate to physical and functional properties. Freezing, dehydration, thermal processing, and new processing technologies. Instructor: Dr. McKee, Fall

419/819. Meat Investigations (FDST 419/819) (1-3 cr I, II, III) Prereq: ASCI 210 or permission. Conduct independent research and study meat industry problems in processing, production, storage, and preparation of meat and meat products. Instructor: Dr. Roger Mandigo, Spring, Summer & Fall

420. Advanced Feeding and Feed Formulation (3 cr II) Rct 2, lab 2. Prereq: ASCI 320. Advanced course in current feeding practices for domestic animals. Emphasis on diet formulation. Includes comprehensive study of functions and operations of the feed industry. Instructor: Dr. Dennis Brink, Spring

421/821. Advanced Animal Nutrition (3 cr I) Lec 3. Prereq: ASCI 320. Advanced course dealing with the nutrition of domestic animals. In-depth overage of nutrients, nutrient metabolism, and nutrient requirements. Biochemical and physiological functions of nutrients in life process. [ES] Instructor: Thomas Burkey, Fall

431/831. Advanced Animal Breeding (3 cr II) Lec 2, rct 1. Prereq: ASCI 330. Application of genetic principles to animal breeding. Critical examination of current and potential selection programs and crossbreeding systems. Determination of performance objectives. Expected responses to selection methods and dissemination of improvement in an industry. [ES] Instructor: Dr. Rodger Johnson, Spring

442/842. Endocrinology (BIOS 442/842; VBMS 842) (3 cr I) Lec 3. Prereq: A course in vertebrate physiology and/or biochemistry. Mammalian endocrine glands from the standpoint of their structure, their physiological function in relation to the organism, the chemical nature and mechanisms of actions of their secretory products, and the nature of anomalies manifested with their dysfunction. [ES] Instructor: Dr. Andrea Cupp, Fall

450. Horse Management ( 3 cr II) Lec 2, lab 2. Prereq: Junior standing and ASCI 250, or permission. ASCI 320 and 330 recommended. Light horse production. Emphasis on nutrition, reproduction, management, housing, and principle usage of light horses. Instructor: Dr. Kathy Anderson, Spring

451/851. Livestock Management on Range and Pasture (AGRO, RNGE 445/845) (3 cr I) Lec 2. Prereq: AGRO 240 or 340 and ASCI 250; AECN 201 recommended. All students are required to participate in a one-week field trip in central or western Nebraska prior to beginning of fall semester. Therefore, students must notify instructor at time of early registration. (Dates are given in class schedule.) Analyzing the plant and animal resources and economic aspects of pasturage. Management of pasture and range for continued high production emphasized. [IS] Instructor: Dr. Dennis Brink, Fall

452. Poultry Management ( 2 cr II) Lec 1, lab 2. Prereq: Senior standing or permission; ASCI 250; AECN 201, ASCI 210, 240, 320, and 330 recommended. Management of production units specializing in market eggs, hatching eggs, broilers, and turkeys. Housing, equipment, health, nutrition, and marketing of poultry and poultry products. Emphasis on integration of factors involved in efficient and economical production. Instructor: Dr. Sheila Scheideler, Spring

453. Dairy Management (3 cr I) Lec 2, rct 2. Prereq: Senior standing and ASCI 250, or permission. ASCI 240, 320 and 330 recommended. Management of a dairy enterprise for efficient production of a quality product. Emphasis on specific problems in breeding, feeding, reproduction, facilities, herd health, and in harvesting and marketing of milk and related economic considerations. Instructor: Staff, ARR.

454. Swine Management ( 3 cr I) Lec 1, lab 2. Prereq: Senior standing or permission; ASCI 250; AECN 201. ASCI 210, 240, 320 and 330 recommended. Integration and application of factors pertaining to nutrition, physiology, genetics, health, engineering, and economics in the production of pork. Factors affecting profitability of the swine enterprise emphasized. Instructor: Dr. Duane Reese, Fall

455. Beef Cow-Calf Management (2 cr II) Lec 1, rct/lab 2. Prereq: Senior standing or permission; ASCI 250; AECN 201. ASCI 210, 240, 320 and 330 recommended. Integrated management specific to the beef cow-calf enterprise necessary to achieve biologic and economic efficiency. Instructor: Dr. Jim Gosey, Spring

456. Sheep Management (2 cr II) Lec 1, lab 2. Prereq: Senior standing or permission; ASCI 250; AECN 201. ASCI 210, 240, 320 and 330 recommended. Factors pertaining to nutrition, physiology, genetics, health, and economics are incorporated into a successful management system to produce and market lambs and wool. Instructor: Staff, Spring, Fall

457. Beef Feedlot Management (2 cr I) Lec 1, rct/lab 2. Prereq: Senior standing or permission; ASCI 250, 320; AECN 201. ASCI 210, 240 recommended. Advanced preparation in the feeding of cattle for slaughter. Emphasis on the nutrition and management of feedlot cattle and related health and economic considerations. Covers the beef enterprise from weaning to market and relates closely to beef cow-calf production. Instructor: Dr. Galen Erickson, Fall

485. Animal Systems Analysis ( 3 cr I, II) Lec 2, rct 2. Prereq: Senior standing; ASCI 250; AECN 201; or permission. ASCI 485 is for majors in the College of Agricultural Sciences and Natural Resources with an interest in careers in livestock production units, the meat industry, or related agribusiness. Goal setting, information gathering, and application of problem solving methods in animal science. Develops ability to analyze and solve problems in all segments of animal science by integration of information from all pertinent disciplines and sources. [IS] Instructor: Dr. Phil Miner, Spring & Fall

486. Animal Biological Systems (3 cr II) Lec 2, rct 2. Prereq: ASCI 21, 240, and 320; AGRO 315 or BIOS 305. ASCI *486 is for seniors with an interest in careers involving animal science disciplines, animal biology, and related fields. How to integrate information from the animal science disciplines to understanding animals as biological systems. The process of growth, adaptation, and lactation. Analyzing the interrelationship of each discipline within animal production. Using case studies, scenarios, and problems solving assignments to examine how alterations in nutrition and metabolism, genetic makeup, endocrine profile and/or the environment impact or effect the animal as a whole. [IS] Instructor: Dr. Steve Jones, Fall

490A. Animal Science Internship: Beef Feedlot Management (3 cr. max 6 I, II, III) Fld. Prereq: ACCT 201; AECN 325 and 452; ASCI 420 and 457; and permission. Management internship in a beef feedlot. Organizational and financial structure of the beef feedlot and experience in making decisions related to: animals production, marketing, business management, and personnel management. Instructor: Dr. Terry Klopfenstein, Summer & Fall

490B. Animal Science Internship: Swine Enterprise Management (3 cr. max 6 I, III) Fld. Prereq: ACCT 201; AECN 311, 325, 452; ASCI 341, 420, 454; and permission. ASCI 490B is designed for students interested in pursuing a career in intensive management of a swine production unit or related agribusiness. Management internship in swine enterprise. Organizational and financial structure of the swine enterprise and provides experience in making decisions related to: animal production, marketing, business management and personnel management. Instructor: Dr. Duane Reese, Summer & Fall

490D. Animal Science Internship: Meat Industry Internship (3 cr. max 6 I, III) Prereq: ASCI 210, 211, 310 or 410 and permission. Fall enrollment in ASCI 311 is also required. ASCI 490D is specifically designed for students interested in pursuing a career in the meat industry. It is anticipated that more than 128 credit hours and 8 semesters of study will be required to meet the objectives of the specialization. Internship in the meat industry. Meat industry operations and experience in making decisions related to quality assurance, marketing, business management, and personnel management. Instructor: Dr. Chris Calkins, Summer & Fall

491. Animal Science Seminar (1 cr I, II) Lec/disc 1. Prereq: Senior standing. Student-led discussion of selected current topics significant to the livestock, poultry, and meat industry. Concerns and issues of society as they relate to local, national, and international animal agriculture. Instructor: Dr. Sheila Scheideler, Spring & Fall

496/896. Independent Study in Animal Science (1-5 cr I, II, III) Prereq: 12 hrs animal science or closely related areas and permission. Individual or group projects in research, literature review, or extension of course work under supervision and evaluation of departmental faculty member. Instructor: Dr. Dennis Brink, Spring, Summer & Fall

499H. Honors Thesis (3-6 cr I, II, III) Prereq: Admission to the University Honors Program and permission; AGRI 299H recommended. Conduct a scholarly research project and write a University Honors Program or undergraduate thesis. Instructor: Dr. Merlyn Nielsen, Spring, Summer & Fall