The program offers 18 poultry science credits in two six-week summer school sessions. Ag Econ., Marketing, Biology, and others, to expand your opportunities for rewarding careers in industry or in academia. However, the courses can be taken in a sequence determined by your individual need. This group of three courses is the suggested curriculum for the first year student. This course discusses general physiology of all organ systems of economic importance, using embryological, endocrinological and cellular biological concepts.
Emphasis is on physiological functions associated with productivity.
This course concentrates on the production of high quality day-old chicks and poults and the management factors involved with breeder flocks, incubation, and embryology. Aspects of operating a hatchery are also included. Field trips are planned. This course includes information on procurement, processing and distribution of poultry meat, eggs and further processed products. Composition, quality measurements, preservation, and economics are related to the biochemistry, microbiology and technology involved in current processing methods.