North Carolina State University at Raleigh · Courses
ANS
122 courses with the subject ANS, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
ANS 101Introduction to Livestock and Poultry Industries (3
hours) General introduction to nutrition, reproduction, breeding, management and description of marketing channels of animals and poultry. Equates live animal and carcass characteristics with market specifications. Factors of pre- and post-slaughter treatment are related to the shelf life of fresh and processed meats. MCCRAW/GREGORY Typically offered in Fall only
Basics of animal nutrition and feeding. Identification and classification of common feedstuffs, including relative nutritional value for livestock and poultry. General nutrition and changes in requirements as influenced by production and the animal's life cycle. Applied aspects of feeding and nutrition of livestock and poultry. Agricultural Institute Students Only (Class= 01 or 02). Typically offered in Fall only
Genetics, reproduction, nutrition, animal health, forage management and marketing channels as related to beef cattle enterprises. Typically offered in Fall only
Economical, nutritional, genetic, physiological, managerial, and social factors important in the operation of modern swine enterprises will be discussed. Emphasis will be placed on obtaining and analyzing information to solve or "trouble-shoot" common production problems. R: AGI 01 or 02 Typically offered in Spring only
8 ANS 110 Introduction to Equine Science 3 3 ANS 150 Introduction to Animal Science 3 3 ANS 151 Introduction to Animal Science Lab 1 8 ANS 201 Techniques of Animal Care 2 3 ANS 205 Physiology of Domestic Animals 3
This course focuses on principles and practices of production, management, and marketing of sheep and goats including the role of genetics, nutrition, reproduction, and health. Hands-on experience and field trips will be included. Agricultural Institute Students Only (Class= 01 or 02). students only Typically offered in Spring only
ANS 101; Restrictive Statement: Agricultural Institute
ANS 110Introduction to Equine Science ()3
Introduction to Equine Science is a course designed for Freshmen and Sophomores of any major. There are no pre-requisites for this course. We will discuss terminology, impact of horses on history and society, breeds, uses, management, genetics, reproduction, health, nutrition, behavior, and business aspects of the horse industry. Restricted to Freshmen and Sophomores.
3 ANS 151 Introduction to Animal Science Lab 1 3 ANS 201 Techniques of Animal Care 2 3 ANS 208 Agricultural Biotechnology: Issues and Implications 3 3 ANS 225 Principles of Animal Nutrition 3 3 ANS 303 Principles of Equine Evaluation 2 3 ANS 304 Dairy Cattle Evaluation 2 3 ANS 309 Livestock Evaluation 3 3 ANS 322 Muscle Foods and Eggs 3 3 ANS 324 Milk and Dairy Products 3 3 ANS 400 Companion Animal Management 3
Hands-on experience and demonstrations with livestock and horses; identification of common management equipment and knowledge of proper use; animal tracts, organs, skulls, feeds, breeds, and other animal- related items or topics. The lecture (ANS 150) must be taken concurrently or have been passed previously with a C-minus or higher. This lab course is restricted to the following majors: Animal Science, Ag Extension, Ag Science, and Ag Education. Transportation is provided to the off-campus labs, and students will be returned to campus prior to the end of the scheduled lab period. or Ag Education majors Typically offered in Fall and Spring
ANS 150; R: Animal Science or Ag Extension or Ag Science
ANS 201Techniques of Animal Care ()2
A laboratory course in the applied management of beef cattle, dairy cattle, equine, swine and small ruminants with required participatory assignments of common techniques utilized in livestock production. These techniques include but are not limited to castration, animal ID, and hoof trimming. Most of course will be held at the various Teaching Educational Units and will be held outdoors. Therefore, students should 1 arrive for the course dressed appropriately for the lab activities and weather conditions of each day. Students will be working with animals, which comes with an inherent risk of injury. Students will be instructed on safety measures at the beginning of the semester and before each lab. Transportation will be provided to the scheduled course meetings but students will be required to provide their own transportation to the Teaching Educational Units for required assignments outside of class time. Institute Livestock, Poultry Mgmt Program; Restriction: Junior or Senior
This lab course is designed for Animal Science majors to take with the ANS 205 lectures (Physiology of Domestic Animals). Students will learn to identify major anatomical and cellular structures from domestic animal (livestock) specimens through examination of gross and microscopic anatomy. SAS and IAS majors only. Typically offered in Fall and Spring ANS 208/PB 208/AEE 208 Agricultural Biotechnology: Issues and Implications (3 credit hours) Trends and issues of agricultural biotechnology in today's society are addressed while covering the basic biological science behind the technology. Applications of and policy issues associated with plant, animal, and environmental biotechnology used in the agricultural industry are examined from an interdisciplinary approach. GEP Interdisciplinary Perspectives Typically offered in Spring and Summer
This course, part of the Animal Science Summer Undergraduate Research Experience (ASSURE) Program, focuses on laboratory safety and the ethics of research in the Department of Animal Science. In addition to the lectures, each student will be required to complete two 4- week rotations in food animal-related research labs in the department. ASSURE Scholars will need to complete this course (along with the two research rotations) before they can begin their summer research program. R: Restricted to students enrolled in the Animal Science Summer Undergraduate Research Experience (ASSURE) program Typically offered in Spring only ANS 215/HS 215 Agricultural Genetics (3 credit hours) To provide an introduction to the science of genetics as applied to agriculture. Emphasis is given to qualitative and quantitative genetics. By the end of this course, students should be able to apply genetic concepts to efficiently solve problems and make predictions necessary for "real-life" agricultural situations.
Biological processes in reproduction and lactation with emphasis on domestic mammals such as cattle, sheep, goats, horses, swine, dogs, cand cats. Environmental and genetic factors that affect these processes. Identification, evaluation and solutions of problems in these physiological areas. Typically offered in Fall and Spring
ANS 221 is a laboratory course that introduces students to the application of principles of reproduction and lactation in domestic mammals. Students must have either completed or concurrently be enrolled in
This online Principles of Animal Nutrition course is designed for non- Animal Science majors and off-campus students. It includes: feed classification, gastrointestinal tract anatomy of domestic mammals, nutrients and their functions, digestion and metabolism, feed regulations, and feeding/nutrition of cattle, small ruminants, horses, swine, poultry, dogs, cats, and rabbits. For on-campus students, ANS 225 counts toward the Animal Science minor but only counts as a Free Elective for Animal Science majors. Typically offered in Summer only
Introduction to nutrition, digestion, and absorption in domestic mammals. Major nutrient classes and their functions in the body, feed classification and chemical analysis, feed processing, and nutrient requirements. Typically offered in Fall, Spring, and Summer
ANS 231 is a laboratory course that introduces students to the application of principles of nutrition and applied feeding of domestic mammals. Students must have either completed or concurrently be enrolled in
Total Hours 15 Credit is allowed for either ANS 105 Introduction to Companion Animal Science or ANS 110 Introduction to Equine Science, but not both. AgIdea course, offered online with additional tuition. Department of Applied Ecology The Department of Applied Ecology exists to advance and share fundamental and novel discoveries in ecology and apply them to our greatest environmental challenges. Working at the intersection of basic and applied life sciences, our researchers confront local problems and solve grand global challenges. Faculty strengths are in the areas of ecology, fisheries, aquaculture, conservation biology, environmental toxicology, and global change biology. The Department of Applied Ecology has a strong and diverse research portfolio that exists at the interface of basic and applied life sciences. Topics of interest vary widely as do the levels of analysis, ranging from cells to ecosystems. We share a passion for understanding the living world and applying ecological principles to solving societal challenges. Research in these fields fuels a strong, well-funded graduate program, effective extension and outreach, an undergraduate minor and a developing undergraduate curriculum. For more information about this department, including contact information, visit our website (https://cals.ncsu.edu/applied-ecology/). Department of Applied Ecology North Carolina State University 100 Eugene Brooks Avenue Campus Box 7617
ANS 241Introduction to Meat and Poultry Processing (3
hours) Introduction to Meat and Poultry Processing teaches the basic concepts of meat processing operations and technology. The concepts include basic meat science, meat quality factors, and processing operations for the common food animals (poultry, pork, beef). Typically offered in Spring only
ANS 241AIntroduction to Meat and Poultry Processing (3
hours) Introduction to Meat and Poultry Processing teaches the basic concepts of meat processing operations and technology. The concepts include basic meat science, meat quality factors, and processing operations for the common food animals (poultry, pork, beef). R: Ag Institute Students Only Typically offered in Spring only
ANS 242Value Added Meat and Poultry Processing ()3
Value Added Meat and Poultry Processing teaches the basics of common value added processing operations commonly performed in the meat and poultry processing industry. The concepts include the science and processing operations involved in manufacturing common processed meat products such as: sausage, bacon, ham, etc. Typically offered in Fall only
ANS 242AValue Added Meat and Poultry Processing (3
hours) Value Added Meat and Poultry Processing teaches the basics of common value added processing operations commonly performed in the meat and poultry processing industry. The concepts include the science and processing operations involved in manufacturing common processed meat products such as: sausage, bacon, ham, etc. R: Ag Institute Students Only Typically offered in Fall only Graduate Catalog 921
Meat Safety and Quality Systems will expose students to the basic aspects of food safety and quality systems common to the meat processing industry. This course will cover topics such as identification, classification and control of common hazards in meat processing operations, as well as the basic safety and quality systems to control hazards. This course is designed to introduce students to practical knowledge that is directly applicable to the meat processing industry in North Carolina. Typically offered in Spring only
Meat Safety and Quality Systems will expose students to the basic aspects of food safety and quality systems common to the meat processing industry. This course will cover topics such as identification, classification and control of common hazards in meat processing operations, as well as the basic safety and quality systems to control hazards. This course is designed to introduce students to practical knowledge that is directly applicable to the meat processing industry in North Carolina.
Basic disciplines and concepts involved in swine production including: industry structure, trends and statistics; production phases and buildings; genetic improvement; reproduction; nutrition; health and biosecurity; nutrient management; marketing, meat quality, and career opportunities in the swine industry. Restriction: Non-ANS (Animal Science) students only. ANS students cannot take this course for credit. Typically offered in Spring only
Introduction and basic overview of the immune system, swine disease transmission and pathobiology, standard biosecurity protocols, identification of disease in pigs, basic treatment administration, and disease prevention. Typically offered in Spring only
hours) Management principles associated with breeding and gestation in swine. Emphasis on reproductive anatomy and physiology of boars and sows, development of replacement animals, semen production and evaluation, artificial insemination, and use of reproductive records. Extensive use of reproductive case studies. Typically offered in Spring only
Advanced integration and application of factors important in the proper care and management of swine during farrowing and lactation. Typically offered in Spring only
Overview of the critical management, housing, and financial considerations relevant to the successful operation of a swine nursery, grow-finish, or wean to finish enterprise. Typically offered in Spring only
ANS 265Contemporary Issues in the Swine Industry (1
hours) Overview of current issues affecting pork production in the United States, including, but not limited to: environment, Swine welfare and profitability market issues. Development of skills to promote animal agriculture when dealing with the media and general public. Typically offered in Spring only
Course includes response of swine to thermal environment ventilation system design and analysis, heating and cooling, systems and examples of various designs for all phases of production. Troubleshooting and energy analysis will be included as well. Typically offered in Fall only
Course includes manure production rates, manure handling systems, storage and manure management planning for land applications. Some odor mitigation technologies will be covered. Typically offered in Spring only
ANS 268Employee Management for the Swine Industry (1
hours) Effective employee management in swine production units. Principles, policies, and practices related to hiring, development and retention of employees, as well as fundamental organizational management. Typically offered in Fall only
Experiential learning in the swine industry through opportunities that provide hands-on experience and exposure to the scope of pork enterprises. Students can expect to apply principles and practices already learned, and add practical experience to their skill sets and knowledge base. Individualized/Independent Study and Research courses require a Course Agreement for Students Enrolled in Non- Standard Courses be completed by the student and faculty member prior to registration by the department. Typically offered in Summer only
ANS 270Pork Export Markets from a Swine Production
Perspective (1 credit hours) Introduction to global markets; cultural preferences and customs associated with the global swine industry. International trade regulations and potential impact of foreign animal diseases and bioterrorism affecting the U.S. swine industry. Typically offered in Summer only
Principles involved with developing and implementing a swine feeding program, including fundamentals of feeding pigs, understanding nutrients used in pig diets, factors affecting nutrient recommendations, feeding systems for pigs, feed ingredients, and formulation of swine diets. to non-ANS (Animal Science) students. ANS students cannot take the course for credit. Typically offered in Fall only / ANS 281 Professional Development of PreVeterinary Track Students (1 credit hours) This course introduces PreVeterinary track students to the scope of the veterinary profession and to current issues affecting veterinary professionals. The course will help students gain an understanding of the professional requirement of the veterinary school applications. Students will be expected to discuss current animal and public health issues as well as areas of national shortage in the veterinary profession. One Saturday at the NCSU vet school Open House is required (first Saturday in April). Typically offered in Spring only
Students will learn about and apply methods for evaluating conformation and function of performance and halter horses, soundness, breed standards, rules and regulations for evaluation, selection, and performance. Guest lecturers and field trips. Typically offered in Spring only
The first half of this course covers basic aspects of dairy cattle breeds, dairy character, form and function including type traits and linear scoring of dairy cattle, interpreting and using judging scorecards, comparing/ evaluating dairy cattle, andplacing animals in a class. The second half of the course develops the student's ability to correctly evaluate dairy cattle classes, but more importantly to support their opinions through oral communication. Typically offered in Spring only
Students will be exposed to basic concepts associated with growth, development and value determination of livestock. Familiarization with official USDA grading standards for cattle, sheep, swine and goats is emphasized. Introduction to judging terminology, placing classes of livestock and justification through oral reasons. Typically offered in Fall only
A sophomore to senior level course designed to cover the basics of laboratory animal science, a specialty dealing with the use of vertebrate animal species in intensive research. Some topics to be covered are: husbandry, facility management, animalhealth and welfare, diagnostics, surgical area management, research methods and administrative duties. Students will use the material for studying for the certification as a Laboratory Animal Technician via the American Association For Laboratory Animal Science (AALAS). A separate fee is required for certification; this fee is not covered by tuition for ANS 330. Must hold sophomore standing or higher. Typically offered in Fall only
This course provides an international perspective on animal management, conservation and various animal-related industries by allowing students to study abroad in various locations around the world, with different destinations offered each academic year. Credit hours are variable based on length of travel and classroom instruction pre- and post-travel consistent with NCSU policies and practices. Course may be repeated for credit to visit different destinations only. Significant expens for travel are involved. Please consult with the instructor or the Study Abroad Office for specific program details.
Subject
ANS
Credits (min)
1
Credits (max)
6
Credit unit
credit hours
Type
course
Repeatable
may be repeated for credit to visit different destinations only.
Anatomy, physiology, nutrition, genetics, and health of companion animals including cats, dogs, rabbits, rats, mice, reptiles, amphibians, and fish. Problem solving and enterprise management skills in laboratories. Typically offered in Spring only
ANS 402 integrates technical information from nutrition, reproduction, genetics, physiology, and animal welfare into management decisions that will enhance a beef cattle operation. Students will engage in beef cattle and environmental management and varied communication formats to explore relationships between sectors of the beef industry from cow-calf to the consumer. Students will need to provide their own transportation to the laboratory sessions. Typically offered in Spring only Graduate Catalog 923
Management principles associated with swine production. Emphasis on interactions of health, equipment, nutrition, reproduction and genetics during nursery, finishing, farrowing and breeding phases of production. Waste management practices and alternatives, development of marketing strategies and economic evaluation of management practices. or Seniors Typically offered in Fall only
ANS 150; Restrictive Statement: Students must be Juniors
ANS 404Dairy Cattle Management ()3
In ANS 404, students will develop a better understanding of dairy cattle management with an emphasis on the impact of decisions on productivity, health, profitability, and the future of the dairy enterprise. Students are required to provide their own transportation to the lab sessions. Typically offered in Spring only
This course is an overview of scientific principles applied in managing grazing livestock species (e.g., beef cattle, horses, sheep and goats) with an emphasis on promoting animal health, plant health and production efficiency. Topics include grazing behavior of livestock, nutritional aspects of pasture, effect of grazing on plant and soil health, plant identification, pasture allocation, pasture systems for each livestock species (beef cattle, horse, sheep and goats), multi-species grazing systems, watering systems, fencing, and economics of grazing. The course will be conducted as hybrid using asynchronous online lectures and one three-hour lab per week. Students will be required to provide their own transportation to lab. Non-scheduled class time for field trips or out-of-class activities is NOT required for this class. P: ANS 150 and ANS 151 and ANS 230 Typically offered in Fall only
es Principles and practices of production, management, and marketing of sheep and goats. Role of genetics, nutrition, reproduction and animal health. Hands-on experience and field trips during labs. Typically offered in Fall and Spring
Equine anatomy, physiology, nutrition, genetics and health. Laboratory emphasis on reproductive management, breeding, problem solving, and management skills. Field trips required. Typically offered in Spring only
ANS 411Management of Growing and Performance Horses (3
hours) This course is an overview of scientific applications used in management of growing and performance horses. Topics include: nutrition and feeding, disease prevention, exercise conditioning, and methods of evaluation and selection. Students required to provide their own transportation to labs. Must hold junior or senior standing. Typically offered in Fall only
Feed mill management, feed ingredient purchasing, inventory, storage, and quality evaluation, computerized feed formulation, feeding programs for poultry and swine, feed mill design, equipment, maintenance, operation, safety, state and federal regulations pertaining to feed manufacture. Typically offered in Fall and Spring FM 426/PO 426 Feed Manufacturing Technology Laboratory (1 credit hours) Laboratory associated with feed mill management, feed ingredient purchasing, inventory, storage, and quality evaluation, computerized feed formulation, feeding programs for poultry and swine, feed mill design, equipment, maintenance, operation, safety, state and federal regulations pertaining to feed manufacture. PO/ANS/FM 425 is a required course for the Poultry Science Technology Concentration (TPS); the Feed Milling Minor (FEM); and the Feed Mill Certificate. 11PLTRYBS Typically offered in Spring only FM 460/FM 560 Feed Mill Operations and Leadership (3 credit hours) Principles and current practices of modern feed mill operations. Topics include managing employees, team building, safety, budgets, regulations, and key performance indicators. Typically offered in Spring only
Students practice judging techniques for livestock, horses, or dairy animals, including ranking animals and providing oral reasons to defend the rankings. Students meet weekly with a coach to practice locally and will also travel to compete in one or two regional or national competitions. Each team (livestock, horse, dairy) is expected to raise funds to finance the trips. Students earn 1 credit for being on a team, and can earn up to 3 credits of Free Elective for ANS 480 by serving on the judging team for different species. Field trips that last several days are required. Departmental Approval Required. Course may be taken up to 3 times (once per species). Typically offered in Fall and Spring
ANS 492Professional Internship Experience in the Animal
Sciences (1-3 credit hours) This course provides an opportunity for students to gain real-world experience relevant to their academic and career goals. A minimum of 45 hours must be completed for each credit hour earned, with 3 credit hours maximum for each experience. The experience must be arranged by the student and approved by the Department of Animal Science prior to the start of the experience. To gain approval, a student must submit the completed ANS 492 contract and have it approved by his/her experience supervisor, academic advisor and the ANS 492 coordinator. In addition to the work described in the contract, a student will complete a series of reflective assignments during and at the end of the experience. Typically offered in Fall, Spring, and Summer
ANS 493Research Experience in the Animal Sciences (1-3
hours) This course provides an opportunity for students to gain real-world experience in a scientific research program. A minimum of 45 hours must be completed for each credit hour earned, with 3 credit hours maximum for each experience. The experience must be arranged by the student and approved by the Department of Animal Science prior to the start of the experience. To gain approval, a student must submit the completed ANS 493 contract and have it approved by his/her research supervisor, academic advisor and the ANS 493 coordinator. In addition to the work described in the contract, a student will complete a series of reflective assignments during and at the end of the experience. Typically offered in Fall, Spring, and Summer
ons 3 ANS 495 Special Topics in Animal Science 1-3 3 ANS 515 Comparative Nutrition 3 3 ANS 525 Feed Manufacturing Technology 3 1 ANS 530 3 3 ANS 531 1 3 ANS 540 Animal Genetic Improvement 3 1 ANS 550 Applied Ruminant Nutrition 3 3 ANS 552 Comparative Reproductive Physiology and 3 3 Biotechnology 2 ANS 553 Physiology and Genetics of Growth and 3 1 Development
Feed mill management, feed ingredient purchasing, inventory, storage, and quality evaluation, computerized feed formulation, feeding programs for poultry and swine, feed mill design, equipment, maintenance, operation, safety, state and federal regulations pertaining to feed manufacture. Typically offered in Fall, Spring, and Summer Graduate Catalog 1441 PO 533/PO 433 Poultry Processing and Products (3 credit hours) Poultry processing, further processing, and resulting products as affected by basic muscle composition and function during the conversation of muscle to meat. Microbiology of spoilage and pathogenic organisms, and the regulatory and HACCP programs designed to minimize problems. Overall business functions of poultry processing to understand profit/ loss factors, and skills necessary for communication and management. Various sections on sanitary design/construction, pest control, wastewater treatment, and further processed egg products. Credit for both PO 533 and PO 433 is not allowed. Transportation to field trips will be provided. Non-scheduled class time for field trips or out-of-class activities may be required for this class. Transportation to scheduled e labs at Lake Wheeler CEU/Poultry Processing Lab will be provided by students. Typically offered in Fall only PO 580/FM 580 Feed and Ingrdient Quality Assurance (3 credit hours) The course will teach students the principles of feed and ingredient quality assurance and how to develop a comprehensive quality assurance program. The course will include the development of an approved supplier list, ingredient specifications, feed manufacturing quality assurance procedures, and risk based feed safety programs. Typically offered in Fall only
ANS 574Science, Policy and Perception in Animal Agriculture (3
credit hours) Animal agriculture finds itself in the midst of difficult conversations bot locally and nationally that are critical to maintaining the trust and suppo of consumers and the public. This course will introduce students to current issues in animal agriculture, describe the role of scientists in addressing and communicating these issues and explore in depth the methods of communicating science to various audiences. Class sessions will include lectures, guest speakers, case studies and class projects. Students are expected to complete multiple writing assignments and present them during class. Typically offered in Spring only
ANS 600Professional Development for Graduate Students (1
hours) This course is designed to assist graduate students with the preparation of professional information that they may be required to provide as they seek opportunities following graduate school. Course topics will include preparation of personal statements, resumes or curriculum vitae, investigation of the types of careers available to Animal Science graduates, and preparation of multimedia presentations that may be used in formal interviews. Restriction: Graduate Standing Typically offered in Spring only
Weekly seminars on topics of current interest given by resident faculty members, graduate students and visiting lecturers. Typically offered in Spring only
Weekly seminars on topics of current interest given by resident faculty members, graduate students and visiting lecturers. Typically offered in Fall and Spring
Teaching experience under the mentorship of faculty who assist the student in planning for the teaching assignment, observe and provide feedback to the student during the teaching assignment, and evaluate the student upon completion of the assignment. Typically offered in Fall and Spring
For graduate students whose programs of work specify no formal course work during a summer session and who will be devoting full time to thesis research. Typically offered in Summer only
Weekly seminars on topics of current interest given by resident faculty members, graduate students and visiting lecturers. Typically offered in Spring only
Weekly seminars on topics of current interest given by resident faculty members, graduate students and visiting lecturers. Typically offered in Fall and Spring
Teaching experience under the mentorship of faculty who assist the student in planning for the teaching assignment, observe and provide feedback to the student during the teaching assignment, and evaluate the student upon completion of the assignment Typically offered in Fall and Spring
