The introduction of scientific principles including chemistry, microbiology and physics to the processing of fluid and dehydrated milk systems and their control. Demonstration of basic processing operations will include heating, cooling, homogenization, evaporating, drying, crystallization and freezing. Type characteristics of dairy breeds, comparative judging, linear classification techniques. Livestock Judging 2 cr. hrs. A study of the basic principles of visual evaluation and their application to livestock judging.
Emphasis is placed on comparative judging and proper procedures of oral reasons.
Cattle, swine and sheep will be evaluated. Students will explore the basics of biotechnology and its application in the industries associated with medicine, food production, forestry and waste management. The social issues raised by the use of biotechnology will also be discussed. The sciences necessary for the understanding of the basics of biotechnology will be provided in the course. Students will cover a variety of topics from DNA fingerprinting, genetic engineering to designing new foods.