Can be found at the academic affairs 2008-2011 catalog page: http://www.aamu.edu/acadaffairs/Bulletin_2008-11_Final.pdf
SCHOOL OF AGRICULTURAL AND ENVIRONMENTAL SCIENCES
FOOD SCIENCE AND TECHNOLOGY MAJOR WITH MINOR IN CHEMISTRY
128 Credits Hours
Freshman Year
First Semester
ORI 101
1
ENG 101
MTH 112
CHE 101
CHE 101L
FAS 102
Survival Skills
Composition I
Pre-Calculus Algebra
General Chemistry I
General Chemistry I Lab
Intro to Food Science
Sem. Hrs.
1
3
3
3
1
3
14
Second Semester
ENG 102
Composition II
MTH 113
Pre-Calculus Trigonometry
BIO 103
Principles of Biology
BIO 103
Principles of Biology Lab
CHE 102
General Chemistry II
CHE 102L General Chemistry II Lab
FAS 101
Foods for Life
2
Sem. Hrs.
3
3
3
1
3
1
2
16
1
ENG 103 may be taken by international students
ENG 104 may be taken by international students
2
Sophomore Year
First Semester
ENG 203
HIS
AGB 199
ART 101
MUS 101
World Literature I
History
Computers in Agriculture
Art Appreciation or
Music Appreciation
3
Social Science
Sem. Hrs.
3
3
3
3
(3)
3
15
Second Semester
ENG 204
World Literature II
MTH 125
Calculus I
HIS
History
FAS 351
Nutrition & Metabolism
CHE 221
Analytical Chemistry
CHE 221l
Analytical Chemistry Lab
Sem. Hrs.
3
4
3
3
3
1
17
3
UPL 103, PSY 201, SOC 201, or GEO 213
Junior Year
First Semester
MTH 126
BIO 330
BIO 330L
CHE 301
CHE 301L
ECO 200
FAS 402
FAS 422
Calculus II
Microbiology
Microbiology Lab
Organic Chemistry I
Organic Chemistry I Lab
Basic Economics
Meat Science & Tech. or
Poultry Products Tech.
Sem. Hrs.
4
3
1
3
1
3
(3)
3
18
Second Semester
ENG 205
General Speech
PHY 103
Genera) Physics I
FAS 306
Sensory Evaluation
CHE 302
Organic Chemistry II
CHE 302L Organic Chemistry II Lab
FAS 453L Agricultural Biochemistry
Sem. Hrs.
3
4
3
3
1
4
18
Senior Year
First Semester
SPS 430
FAS 401L
FAS 407L
FAS 461L
Biometry
Food Microbiology
Food Chemistry
Food Engineering
Sem. Hrs.
3
4
4
4
15
Second Semester
FAS 403
Seminar
FAS 408L
Food Analysis
FAS 472L
Food Processing
FAS 490
Food Science Capstone
FAS
Elective
See next page for additional minors, electives and course fees
Sem. Hrs.
1
4
4
3
3
15
Students taking additional minors must take extra courses as indicated below.
Minor
Animal Science
Total Hours
129
Business
135
Nutrition
135
Courses
FAS 112
FAS 352
FAS 353
Sem. Hrs.
Introduction to Animal Science
3
Feeds and Feeding
3
Animal Breeding and Genetics in place
3
of FAS elective
ACC
ACC
MKT
ECO
MGT
Introduction to Accounting I
Introduction to Accounting II
Principles of Marketing
Principles of Microeconomics
Principles of Management in place of
FAS Elective
3
3
3
3
3
Principles of Nutrition
Science of Food Preparation
Advanced Human Nutrition
*Electives
3
3
3
9
203
204
315
232
315
NHM 102
NHM 210
NHM 405L
NHM
*3 hrs. of FAS elective may be substituted by 3 hrs. of NHM elective
*NHM electives: NHM 306,407,408L, 409L and 410
Electives
Course #
FAS 112
FAS 312
FAS 405
FAS 442
FAS 450
Course Title
Introduction to Animal Science
Food Service Health Management
Special Problems
Fruits, Vegetables, Cereal Products
Regulation Food Safety
Sem. Hrs.
3
1
2-3
3
3
SPECIAL FEES - PER SEMESTER
(Non-Refundable)
Course #
Course Title Fees
Fees
FAS 401L
FAS 407L
FAS 408L
FAS 430L
FAS 453L
FAS 461L
FAS 472L
Food Microbiology
Food Chemistry
Food Analysis
Physiology of Reproduction
Agricultural Biochemistry
Food Engineering
Food Processing
20.00
20.00
20.00
20.00
20.00
20.00
20.00
DEPARTMENT OF FOOD AND ANIMAL SCIENCES
125-A Carver Complex Thomas Wing
(256) 372-5445
Introduction
The Department of Food and Animal Sciences offers B.S. degree programs in Food Science and Technology
and Animal Science. The Department also offers Master of Science and Doctor of Philosophy programs in Food
Science. An extensive research program provides unique opportunities for undergraduate students enrolled in the
department to gain valuable practical experience in their chosen field of study.
Program Offerings
The major in Food Science and Technology, which is certified by the Institute of Food Technologists (IFT),
was developed to train individuals to meet the needs of the food industry and other agencies for competent food
technologists and research-oriented personnel. It provides a broad educational background in the science and
technology of food. The curriculum has been made sufficiently flexible to meet the needs and interests of individual
students by permitting a selection of minors within the framework of the recommended program. Students selecting a
minor field of study should select a minimum of 18 hours in the minor area of which 6 hours must be at the 300 level or
above. Before selecting a minor, students must consult with their academic advisors early in the degree program
selection process. The major in Animal Science prepares the student for positions in the feed and pharmaceutical
industries, with government agencies as inspectors or consultants, as farm managers, and for positions with financial
institutions or real estate firms. The curriculum provides a strong background in the art and science of farm animal
production and management and also prepares students for entry to veterinary colleges. The minor options allow
selection of appropriate supporting courses for the student’s areas of interest including Chemistry, Agribusiness and
Food Science.
Student/Professional Organizations
Alpha Zeta Honorary Society
Block and Bridle Club
IFTSA (AAMU Chapter) / Food Science Club
Minorities in Agriculture, Natural Resources and Related Sciences (MANRRS)
Phi Tau Sigma Honor Society
Participation in student organizations is encouraged as this provides opportunities for networking
and exposure to your chosen professional area.
Financial Assistance/Scholarships
In addition to financial assistance provided by federal and state governments and AAMU’s institutional aid
programs, there are School of Agricultural and Environmental Sciences, and Department of Food and Animal Sciences
financial assistance and scholarship awards. Students may also qualify for Institute of Food Technologists awards and
other professional organizations’ scholarship programs.
Graduation Requirements
In order to graduate with a B.S. degree in Food Science and Technology or Animal Science, a student must:
officially declare one of the above referenced programs as a major and complete all courses as outlined in the
curriculum with a minimum cumulative grade point average of 2.0. Candidates must also complete all core courses in
the major with a grade of C or better in each course.
COURSE DESCRIPTION
While every effort is made to offer courses as indicated in the course descriptions, it sometimes becomes
necessary to cancel courses. In the event of course cancellation, students should consult their academic advisors
for selection of alternate courses.
FAS 101
Foods for Life – 2 hrs. The study of most common information regarding food and its role in human
society. Prerequisite: None (Offered Fall and Spring)
FAS 102
Introduction to Food Science – 3 hrs. Food science and its relation to agriculture; opportunities in the
various fields of food industry; trends in procurement, management, processing, distribution and utilization
of food; food raw materials and constituents; biochemical aspects of food composition; food spoilage; and
principles of food processing and preservation. Prerequisite: None (Offered Fall)
FAS 112
Introduction to Animal Science – 3 hrs. An introduction to the total animal industry covering dairy and
beef cattle, swine, poultry, sheep, goats, rabbits, and horses. The material is divided by topics such as
nutrition, reproduction, breeding, genetics, milk secretion, markets, meat processing and others, which
include consideration of all species. Students will develop an appreciation for animal science and the
application of sound business principles. Prerequisite: None (Offered Fall)
FAS 306
Sensory Evaluation – 3 hrs. A study of principles and methodology of sensory evaluation; application of
methods; instrumentation in physical evaluation of food; and analysis of sensory and instrumental data.
Prerequisite: FAS 102 (Offered Spring)
FAS 311
Fundamentals of Dairy Science – 3 hrs. Introduction to the fundamentals of dairy in the United States.
Types of dairy farms, selection and breeding; raising and managing dairy calves and heifers; care and
management of cows and sires; and factors influencing the quantity and quality of milk and milk products
are addressed. Labor-saved devices and practices used to develop economical and efficient herd
management will be presented. Prerequisite: FAS 112 (Offered Spring)
FAS 312
Food Service Health Management – 1 hr. Short course offered through Madison County Health Authorities
for Food Service Managers certification with 14 hours classroom contact. Course is designed to give
managers and owners the skills to find the food-borne illness hazards in their operations. Students are
introduced to a system which utilizes policies, procedures and standards designed to prevent recurring
problems. Basic sanitation management principles will be discussed. After completing the course,
participants will be prepared to develop or upgrade their food safety program using HACCP (Hazard
Critical Control Procedure) concepts. Prerequisite: None (Offered Fall, Spring, and Summer)
FAS 325
Fundamentals of Poultry Science – 3hrs. Basic course in poultry science that involves principles and
practices in production and marketing of poultry and poultry products in a highly specialized industry.
Practice consists of hands-on application of basic skills required for efficient production and management.
Prerequisite: FAS 112 (Offered Fall)
FAS 326
Poultry Production & Management – 3 hrs. A comprehensive study of various management practices,
including brooding of broiler and replacement pullets, management of layers and other classes of poultry
such as turkeys, geese, ducks, and so forth. Emphasis will also be given to current practices in the poultry
industry through visits to area commercial operators. Nutrition and disease management will also be
addressed. Prerequisite: FAS 325 (Offered Spring)
FAS 351
Nutrition and Metabolism – 3 hrs. Introduction to nutrient digestion and metabolism in monogastrics and
ruminants. The students will become acquainted with physiological and biochemical mechanisms of
nutrient utilization. Prerequisites: CHE 102, CHE 102L, BIO 103, and BIO 103L (Offered Spring)
FAS 352
Feeds and Feeding - 3 hrs. Introduction to livestock feeds and their utilization in meeting the nutrient
requirements of animals producing meat, milk fiber, and eggs. The student will become acquainted with
ration formulation and laboratory procedures for determining feed composition. Prerequisite: FAS 112
(Offered Fall)
FAS 353
Animal Breeding & Genetics - 3 hrs. Concepts and principles of genetics applied to animal breeding,
including Mendelian inheritance, gametogenesis, molecular genetics, modes of gene action, inheritability
estimation, progeny testing methods, inbreeding and outbreeding systems, and recent advances in animal
genetic engineering. Prerequisites: BIO 103, BIO 103L, and FAS 112 (Offered Fall)
FAS 354
Beef Cattle Production - 3 hrs. Consideration of basic principles and methods of application involved in
breeding, feeding, management, diseases, and marketing of beef producing animals. Prerequisite: FAS
112 (Offered Fall)
FAS 355
Livestock Judging - 3 hrs. Theoretical and practical techniques relative to the selection of farm animals
based on their physical attributes, the intent of which is to acquire the ability to recognize superior animals
for breeding purposes and to recognize those animals that will be outstanding producers of meat and milk
for human consumption. Prerequisite: FAS 112 (Offered Fall)
FAS 356
Swine Production - 3 hrs. Study of the basic principles and their practical application in efficient pork
production. All areas of production, breeding, selection, nutrition, housing, equipment, marketing, herd
health, and economic management are included. Prerequisite: FAS 112 (Offered Spring)
FAS 401L Food Microbiology – 4 hrs. A course on theoretical and practical studies of the role of microorganisms in
foods pertaining to processing, preservation, quality, product development and spoilage. Also, this course
acquaints students with quantitative and qualitative microbial evaluation techniques applicable to the food
industry and science. Prerequisites: BIO 330 and BIO 330L (Offered Fall)
FAS 402
Meat Science & Technology -3 hrs. Theoretical and practical aspects of slaughtering, dressing, cutting, and
processing of beef, pork, and lamb. Selection, identification, and utilization of wholesale and retail cuts, as
well as principles of processing and preservation of meat products are covered. Various methods of
studying and evaluating meat characteristics and composition are also included. Prerequisites: FAS 102
and Junior standing (Offered Fall)
FAS 403
Seminar - 1 hr. A review and discussion of current literature in food science, food and nutrition, or animal
science areas. Prerequisites: Senior standing (Offered Fall and Spring)
FAS 405
Special Problems - 2-3 hrs. A detailed experimental study of a chosen problem in food science, animal
science, or related science areas. Prerequisite: Senior standing or consent of instructor (Offered Fall,
Spring, and Summer)
FAS 408L Food Analysis - 4 hrs. The use of physical and chemical methods of analyzing foods and their application
to the food and feed industry. Students apply principles to projects in a laboratory session. Prerequisite:
FAS 407L (Offered Spring)
FAS 422
Poultry Products Technology - 3 hrs. Procurement, processing, packaging and distribution of poultry
products, and factors affecting quality, their identification and control, quality maintenance, and storage
are addressed. Prerequisite: Senior standing (Offered Fall)
FAS 430
Physiology of Reproduction - 4 hrs. Study of early fetal development and differentiation of the gonads and
secondary sex organs. Anatomy and physiology of male and female reproductive tracts, endocrinology of
reproduction, fertilization, cleavage and implantation, pregnancy diagnosis and parturition, causes of
reproductive failure, and the use of artificial insemination and embryo transfer to improve reproductive
efficiency are addressed in this course. Prerequisite: Bio 103, Senior standing or Consent of Instructor
(Offered Spring)
FAS 442
Fruits, Vegetables, & Cereal Products Technology - 3 hrs. A course to provide students with an integrated
understanding of basic principles in relation to storage, preservation and utilization of fruits, vegetables,
and cereals. Experience is provided in developing appropriate information and applying it to the decision
making process in food industry situations. Prerequisite: Senior standing (Offered Spring)
FAS 450
Regulations of Food Safety and Quality - 3 hrs. The study of the history of food law; steps in establishing
food laws; food laws and regulation. Various agencies involved in enforcing food quality and product
quality evaluation methods will be presented to set forth examples of producers', processors', consumers'
and regulators' concerns in maintaining food quality levels. Prerequisite: Consent of instructor (Offered
Spring)
FAS 453L Agricultural Biochemistry - 4 hrs. An introduction to the fundamentals of biochemistry with emphasis on
food and plant biochemistry. The laboratory deals with basic techniques in biochemical analyses. A
laboratory session adds practical experience to the theory taught. Prerequisites: CHE 202, CHE 202L,
CHE 301, and CHE 301L (Offered Spring)
FAS 461L Food Engineering - 4 hrs. Fundamentals of heat transfer, fluid flow, evaporation, drying, and other unit
operations in food processing industries. Students will be acquainted with application of engineering
principles and concepts to the processing of foods. An integrated laboratory session provides
demonstration of principles. Prerequisites: PHY 103 and MTH 126
FAS 472L Food Processing - 4 hrs. A course involving the integration of basic principles and practices of unit
operation for food processing and preservation. Practical experience in food processing is afforded by an
integrated laboratory period. Prerequisite: FAS 461L (Offered Spring)
FAS 490
Food Science Capstone - 3 hrs. A senior level course which incorporates and unifies the principles of food
chemistry, food microbiology, food engineering, food processing, nutrition, sensory analysis and statistics.
Prerequisite: All core courses in Food Science (Offered Spring)
FAS 492
Animal Science Capstone - 3 hrs. A senior level course incorporating and unifying the principles of animal
breeding, genetics, animal nutrition, biology and chemistry with livestock production and care.
Prerequisite: All core courses in Animal Science (Offered Spring)
http://www.aamu.edu/acadaffairs/Bulletin_2008-11_Final.pdf