North Carolina State University at Raleigh · Courses
PO
63 courses with the subject PO, 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.
PO 150Poultry Management ()3
Principles and practices of commercial market turkey, broiler, and roaster managment. Includes breeding, nutrition, housing, related production parameters, and an examination of contracts and grower-company relationships. Typically offered in Spring only PO 162/VMP 162 Livestock and Poultry Disease Management (3 credit hours) Basic principles of disease and disease management in livestock and poultry. Disease prevention through sanitation and vaccination. Diseases of horses, pigs, ruminants, poultry, and disease prevention programs for each species Typically offered in Spring only PO 201/PO 201A Poultry Science and Production (3 credit hours) Fundamental principles of broiler, turkey and egg production including poultry physiology, breeding, incubation, housing, nutrition, disease control, management and marketing.
Comparison of poultry and aquaculture digestive systems, nutrient requirements, formulation and nutritional management, influence of growth and production curves, consumption patterns, and feeding management in commercial poultry and aquaculture industries. Feed manufacturing and government regulations. Typically offered in Spring only
Animal Welfare is an interdisciplinary course structured to provide students with the principles of animal welfare and the scientific literacy to assess welfare for a variety of species in different contexts. Areas of study include: history and frameworks for animal welfare; basic biology and ethology related to welfare assessment; legislation; codes of practice and audit standards; and scientific literacy. GEP Interdisciplinary Perspectives Typically offered in Fall only
Confinement (3 credit hours) Management principles associated with the successful propagation and rearing of game birds, ornamental birds and waterfowl in confinement. Housing and pen requirements, nutrition, disease control and regulatory issues included.
This course is designed to increase the awareness of the issues and vulnerabilities of the IS agricultural system, the importance of agriculture in the US economy, and the importance of protecting it from disease and/or attack. This course is organized to integrate and assimilate knowledge across multiple disciplines including agriculture, animal health, human health, infectious diseases, business, economics, and public policy. Students will identify and analyze the interactions between these disciplines in light of increasing population and concentrated agriculture's increased vulnerability to major disruptions in food production. Students will also analyze where potential links in the food chain are susceptible to disruptions by individuals (or natural disasters), the consequences of these disruptions, and how to minimize the associated risks by developing case studies and strategies for defending against specific threats. Students must have junior standing. Junior standing or above GEP Interdisciplinary Perspectives Typically offered in Spring only This course is offered alternate even years
This course is designed to allow students to merge science taught in previous Poultry Science courses with topics considered of interest or emerging in the poultry industry. Students will utilize science and critical thinking skills to solve real world scenarios. This course is designed for students that have completed PO 201 and PO 202. Junior or Senior standing. Typically offered in Spring only PO 415/PO 515/NTR 515/ANS 515/ANS 415/NTR 415 Comparative Nutrition (3 credit hours) Principles of nutrition, including the classification of nutrients and the nutrient requirements of and metabolism by different species for health, growth, maintenance and productive functions. Typically offered in Fall, Spring, and Summer
Principles and current practices of commercial egg production. The Commercial Egg Industry as it is currently evolving and operating in the US. We will examine the development of the industry as it has progressed through integration, consolidation, and expansion. We will also look at the outside influences on the industry such as federal government, European Economic Community (EEC) perspective, animal welfare and consumer desire for naturally raised poultry and poultry products. Typically offered in Spring only
Principles and current practices of vertically integrated broiler and turkey production; encompassing management, nutrition, poultry health, environmental, and related areas. Typically offered in Spring only PO 425/NTR 525/FM 525/ANS 525/PO 525/NTR 425/ANS 425/
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 NTR 540/NTR 440 Child & Adolescent Nutrition (3 credit hours) In this course, students will gain an in-depth understanding of human nutritional needs during early and middle childhood and adolescence. Students will consider how child development affects nutrition and eating behaviors, explore common nutrition concerns that emerge throughout childhood, and evaluate interventions and policies to improve child and adolescent nutrition. The course also includes an introduction to special topics such as food allergies, disordered eating, child obesity, and vegetarian diets. Assessments are designed to evaluate students' mastery of content knowledge, critical thinking, and communication skills. The course content will be delivered in a variety of ways, including lectures, readings, videos, in-class activities, and guest lectures. P: NTR 301 Typically offered in Fall only NTR 550/ANS 550 Applied Ruminant Nutrition (3 credit hours) Applied concepts in ruminant nutrition for the practicing agricultural professional. Protein, energy, vitamin and mineral nutrition in relation to the nutritional needs and practical feeding of beef cattle, dairy cattle, sheep, and goats. New developments in feeding systems, feed additives and the prevention and treatment of metabolic disorders. Emphasis on solving problems in case studies. Permission given to undergraduates undergraduates Typically offered in Fall only This course is offered alternate even years NTR 554/FS 554 Lactation, Milk, and Nutrition (3 credit hours) Nutritional properties of milk as a high-quality food with nutritional diversity. Principles of physiology, biochemistry and cell biology in the mammary gland. Procedures of milk production and milk collection for milk quality and nutrition. Human lactation vs. that of domestic animals. Impacts of biotechnology and food safety on dairy production. Credit will not be given for both ANS 454 and 554. Typically offered in Spring only This course is offered alternate even years NTR 555/FS 555 Exercise Nutrition (3 credit hours) Metabolism of macro- and micronutrients as affected by exercise and physical activity. Effects of dietary patterns, specific foods, dietary supplements and ergogenic aids on sports performance. Reading and discussion of current literature and individual or group projects. Typically offered in Spring only This course is offered alternate odd years NTR 557/FS 557 Nutraceuticals and Functional Foods (3 credit hours) This course evaluates the weight of evidence from peer-reviewed scientific literature relating food bioactives, whole foods, and diets to disease prevention, athletic performance, and cognitive development/ enhancement. Data are viewed in the context of processing effects, global food and supplement regulations, as well as commercial marketing claims. Key concepts include dose-response, signal transduction, and the use of advanced technologies such as genomics, proteomics and metabolomics. Students will work in teams to develop and write a critical review manuscript suitable for publication. Typically offered in Fall only NTR 558/TOX 558/FS 558 Food Toxicology (3 credit hours) This course evaluates the weight of evidence from peer-reviewed scientific literature relating the presence of chemical or biological toxins, whether naturally occurring or man-made in the food system to health outcomes. Toxicological data are viewed in the context of processing effects, global food and supplement regulations, as well as commercial marketing claims and sustainability. Key concepts include dose-response, phase I and phase I metabolism, signal transduction, and the use of advanced technologies such as genomics, proteomics, and metabolomics. Students will work in teams to develop and write a critical review manuscript suitable for publication. enrolled in Food Science, Nutrition, or Toxicology majors. Typically offered in Fall only This course is offered alternate even years
ANS(NTR,PO) 415 or ANS 230 or ANS 225 ANS 230 or ANS(NTR,PO) 415. Permission given to ANS 230 or FS/NTR 400; BCH 451 or ZO 421 NTR 400/500 Graduate standing or advanced undergraduate students
Principles and current practices of modern poultry incubation and breeding production systems. Students will be able to describe basic elements of breeding management and production practices, to apply those elements to specific scenarios, and to strengthen their ability to interpret and make critical judgements relative to the breeding of poultry, production of hatching eggs, and the subsequent incubation and hatching process. Typically offered in Spring only
A learning experience in agriculture and life sciences within an academic framework that utilizes facilities and resources which are external to the campus. Contact and arrangements with prospective employers must be initiated by student and approved by a faculty adviser, the prospective employer, the departmental teaching coordinator and the academic dean prior to the experience. Typically offered in Fall and Spring
A learning experience in agriculture and life sciences within an academic framework that utilizes campus facilities and resources. Contact and arrangements with prospective employers must be initiated by student and approved by a faculty adviser, the prospective employer, the departmental teaching coordinator and the academic dean prior to the experience. Typically offered in Fall and Spring
Offered as needed to present materials not normally available in regular course offerings or for offering of new courses on a trial basis. Typically offered in Fall, Spring, and Summer PO 504/PO 404 Avian Anatomy and Physiology (4 credit hours) Principles of avian physiology integrating physiological functions and anatomical structures of organs and organ systems. Practical problems associated with poultry production. The importance of maximizing growth and productivity via exploitation of environmental influences on physiological systems. Credit not given for PO 404 and 504. Typically offered in Fall only PO 506/PO 406 Physiological Aspects of Poultry Management (3 credit hours) Application of physiological principles to modern poultry management and research. Poultry physiology will be related to practical and research management topics including nutrition, housing, ventilation, disease, heat stress, and lighting programs. Students cannot receive credit for both PO 406 and PO 506. Typically offered in Fall only
This course comprehensively examines food safety in poultry and egg products, from production to consumption. Students will explore the microbial, chemical, and physical hazards associated with poultry and egg products, regulatory requirements, and industry best practices for ensuring food safety throughout the supply chain. The course will cover topics such as pathogen identification, HACCP principles, regulatory compliance, and emerging issues in food safety. Typically offered in Spring only PO 515/NTR 515/ANS 515/ANS 415/NTR 415/PO 415 Comparative Nutrition (3 credit hours) Principles of nutrition, including the classification of nutrients and th nutrient requirements of and metabolism by different species for health, growth, maintenance and productive functions. Typically offered in Fall, Spring, and Summer
Provides students a deeper insight into the management of Commercial Egg Layer Complexes used in the industry as it is currently evolving and operating in the US. Students will examine the development of the organic, natural and carbon neutral developing for industry as it has progressed through integration, consolidation, and expansion. Students will consider the outside influences on the industry such as federal government, EEC perspective, animal welfare and consumer desire for naturally raised poultry and poultry products. Typically offered in Spring only PO 524/PHY 524 Comparative Endocrinology (3 credit hours) Basic concepts of endocrinology, including functions of major endocrine glands involved in processes of growth, metabolism and reproduction. Typically offered in Spring 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, Spring, and Summer NTR 440/NTR 540 Child & Adolescent Nutrition (3 credit hours) In this course, students will gain an in-depth understanding of human nutritional needs during early and middle childhood and adolescence. Students will consider how child development affects nutrition and eating behaviors, explore common nutrition concerns that emerge throughout childhood, and evaluate interventions and policies to improve child and adolescent nutrition. The course also includes an introduction to special topics such as food allergies, disordered eating, child obesity, and vegetarian diets. Assessments are designed to evaluate students' mastery of content knowledge, critical thinking, and communication skills. The course content will be delivered in a variety of ways, including lectures, readings, videos, in-class activities, and guest lectures. P: NTR 301 Typically offered in Fall only NTR 454/ANS 554/ANS 454 Lactation, Milk and Nutrition (3 credit hours) Nutritional properties of milk as a high-quality food with nutritional diversity. Principles of physiology, biochemistry and cell biology in the mammary gland. Procedures of milk production and milk collection for milk quality and nutrition. Human lactation vs. that of domestic animals. Impacts of biotechnology and food safety on dairy production. Credit will not be given for both ANS 454 and 554. Typically offered in Spring only This course is offered alternate even years NTR 460/NTR 560 Nutrition for the Older Adult (3 credit hours) In this course, students will gain an in-depth understanding of nutritional needs for older adults. Students will explore the physiology of aging from a nutrition-focused lens, changes in nutrient requirements due to aging, and clinical considerations for disease-related nutritional implications. Specific health conditions discussed will include nutritional implications of gastrointestinal disorders, cardiovascular and respiratory disease, renal and genitourinary disease, endocrine and metabolic alterations, cognitive disorders, oral health, wound healing, skeletal health, obesity, malnutrition, and nutritional interactions with medications. Course content will be delivered in a variety of ways, including online lectures, readings, videos, online activities, and guest lectures. Typically offered in Fall, Spring, and Summer
Preparation for research, research perspectives, rising concerns in poultry production, orientation for graduate studies in poultry science. Required of all graduate students in the Department of Poultry Science. Typically offered in Spring only
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, Spring, and Summer
For students in non thesis master's programs who have completed all other requirements of the degree except preparing for and taking the final master's exam. Typically offered in Spring and Summer
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
For students who have completed all credit hour requirements and full- time enrollment for the master's degree and are writing and defending their thesis. Typically offered in Fall, Spring, and Summer PO 757/IMM 757 Comparative Immunology (3 credit hours) Compare and contrast the immune system structure and function of animal species of agricultural and veterinary significance with that of humans and traditional biomedical model organisms. Discuss key evolutionary differences, how different species use different mechanisms to achieve the same outcomes, and the clinical implications for these differences. Typically offered in Spring only This course is offered alternate odd years PO 775/NTR 775 Mineral Metabolism (3 credit hours) Requirements, function, distribution, absorption, excretion and toxicity of minerals in humans and domestic animals. Interactions between minerals and other factors affecting mineral metabolism or availability. Emphasis on mechanisms associated withmineral functions and the metabolic bases for the development of signs of deficiency. Typically offered in Fall only
Teaching experience under the mentorship of faculty who assist the student in planing 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
For students who have completed all credit hour requirements, full-time enrollment, preliminary examination, and residency requirements for the doctoral degree, and are writing and defending their dissertations. Typically offered in Fall, Spring, and Summer
