Department of Animal, Veterinary and Food Sciences
Robert Collier, Department Head (213 Ag Sci Bldg. 83844-2330; phone 208-885-9849).
Animal agriculture has a major role in providing the supply of high-quality food, not only for the people of the United States, but also for those of other nations. Food and fiber obtained from animals include meat, milk, eggs, wool, and many by-products. Knowledge and skills resulting from a college education in this field will permit the graduate to contribute to improved production and health of the nation's livestock including beef, sheep, dairy, swine, poultry, horses, and companion animals.
In addition to classrooms and laboratories located in the Agricultural Science Building, the department's facilities include production centers for dairy, beef, and sheep, as well as a meats laboratory and livestock judging pavilion. Several breeds of animals are maintained for instructional purposes. The academic program is designed to prepare students for a variety of important and rewarding career opportunities. For more specific information, reach out to the head of the department.
To prepare students for the varied types of occupations available in animal agriculture and food science, the Department of Animal, Veterinary and Food Sciences offers a Bachelor of Science in Animal and Veterinary Science with four options: Business, Dairy Science, Production, and Pre-Veterinary. The Bachelor of Science in Food Science offers three options: Food Science, Dairy Foods Management, and Fermentation Science. Each of these majors, while providing the students with a sound background in animal and food biology and engineering of food, has its separate emphasis on complementary academic training. One of the strongest features of these programs is the flexibility provided.
Each major permits the student to plan the precise course of study that will best prepare them for the area of work they desire to enter. The department also offers minors in animal science or food science for students desiring a background in animal agriculture or food science to complement their major field of study.
Animal and Veterinary Science B.S.A.V.S.
The Business Option is designed for students who desire a career as entry-level into management positions in livestock-related industries. This option is oriented toward business, economics, and agricultural economics, in addition to a sound background in production animal agriculture. With appropriate choices of elective courses, students can also prepare themselves for positions with financial institutions involved with the animal agriculture industry.
An Option in Dairy Science helps prepare students for careers in one of Idaho's fastest growing industries. This option offers introductory and advanced course work and hands-on training at a modern dairy center. Specific courses are taught in dairy nutrition, forage crops, dairy reproduction and physiology, dairy cattle evaluation, dairy products and processing, physiology of lactation, herd health management, agriculture power and machines, and farm management. Students are eligible to participate in the Cooperative of University Dairy Students (CUDS) program.
The Option in Production is designed for students who desire to pursue a career in livestock production, graduate work in one of the varied disciplines in animal sciences (nutrition, breeding, physiology, growth, endocrinology, meats, etc.), or for employment by companies that require intensive training in animal biology. This option is also excellent training for those interested in Cooperative Extension.
The Pre-Veterinary Option is offered for students interested in veterinary school or a graduate program involving any of the disciplines of animal biology. It is typically a 4-year program of study, but for a few students, the 3+1 program will be of interest. If, after successful completion of 99 credits of required courses (the first 3 years of the 4-year program), the student is admitted to a recognized college of veterinary medicine and completes the first year of veterinary school (equivalent of at least 32 credits), that first year will constitute the senior year at U of I and the student will be awarded a B.S.A.V.S. at U of I.
Food Science
The School of Food Science, jointly administered by the University of Idaho and Washington State University, offers courses of study in the undergraduate major field of food science. Food science is the scientific discipline that supports the food and beverage manufacturing industry. It is a multidisciplinary science that applies biology, chemistry, physics, engineering, nutrition, and other sciences to improve the safety and quality of food products; create healthy food products; and design new, safer, and more sustainable food preservation methods. Food scientists strive to improve the quality and nutrition of foods through traditional and emerging preservation technologies. They conduct research to mitigate chemical and microbial risk factors in foods and to understand the causes of food deterioration and spoilage. Employed around the world by large and small food processing companies, food ingredient suppliers, food quality assurance and testing labs, federal and state governmental agencies, and academia, food scientists also work with existing and emerging companies preparing organic, natural, kosher, and halal food products.
Gaining a food science education provides students with a challenging career not only in the Pacific Northwest, but also nationally and internationally. Food science graduates begin careers in food plant operations, food quality assurance, food safety microbiology, technical sales, food product development, regulatory affairs, or research in the food/allied industries or federal/state regulatory agencies. Food science students learn to convert raw agricultural commodities into high quality, safe, and nutritious food products: the complete farm-to-table process. As part of the bachelor's degree, students receive training and learn skills relative to the preservation, safety, risk management, nutrition, chemistry, and sensory evaluation of foods. The food processing industry is continually challenged to improve food quality, as well as enhance the sustainable development of new foods, to better meet consumer demands and the nutritional needs of the world. In the first two years of college, students enroll in science courses and complete most general university requirements. (Note: many of the general university requirements and introductory science and math courses can be completed at community colleges.)
In the junior and senior years, the curriculum emphasizes courses in food processing, food chemistry and analysis, food microbiology, sensory evaluation, and other specialized areas such as the processing of cereal, dairy, wine, fruit, and vegetable products. Students with specific interests can gain additional education by taking elective courses, participating in internships with food companies, joining student clubs or competitions, or conducting a research project with a faculty member. Contact the Food Science advisor for more information.
A student graduating with a bachelor's degree in food science should be able to 1) demonstrate a level of comprehension of food science concepts and analyses equivalent to or greater than that required by the Institute of Food Technologists Core Competencies Guidelines, 2) critically evaluate and summarize a food science issue or problem, 3) apply critical thinking and problem-solving skills to address current challenges in the food industry, and 4) communicate effectively in both written and oral format with an audience possessing varying degrees of food science knowledge.
The Department of Animal, Veterinary and Food Sciences offers a graduate program leading to the Master of Science (M.S.) degree in Animal Science or Food Science and a Doctor of Philosophy (Ph.D.) degree in Animal Physiology or Food Science. The department offers areas of specialization in nutrition, reproductive physiology, embryo physiology, animal growth and development, meat science, and animal diseases with orientation towards beef cattle, dairy cattle, horses, sheep, and fish. The department also participates in university interdisciplinary programs in reproductive biology and molecular and agricultural genetic engineering.
Graduate work in the department is designed to prepare the student for work in research, extension, teaching, and industry. Thesis projects are diverse in scope and range in design from studying fundamental biological questions to application of scientific knowledge to animal production and management and food processing. Facilities available for graduate student research include herds and flocks of major livestock breeds, ruminant nutrition and physiology laboratories, biomedical research laboratories, a university-operated dairy, a meat science laboratory, and a 500-head experimental feedlot. Active cooperation is maintained with federal research agencies located on and off campus.
Graduate student assistantships are available on a competitive basis each year. Inquiries should be directed to the department's graduate program coordinator.
AVFS 1010 Introduction to Animal, Veterinary and Food Sciences (1 credit)
An overview of animal, veterinary and food sciences for first year AVFS students. An introduction of programs, courses, and facilities, including weekly faculty speakers, activities, discussions, and presentations of topics concerning issues facing animal, veterinary, and food scientists. Typically Offered: Fall.
AVFS 2040 (s) Special Topics (1-16 credits, max 99)
Credit arranged Typically Offered: Varies.
AVFS 4350 Fish Genetics (2 credits)
Joint-listed with AVFS 5350
This course will cover most aspects of qualitative, quantitative, chromosomal and ecological aspects of fish genetics with emphasis on applications to aquaculture and fisheries management. Six major areas will be covered: 1) Inheritance of Qualitative/Quantitative Traits in Fish, 2) Selection, Breeding and Hybridization 3) Genetic Markers and Their Applications, 5) Cytogenetics of Fish Reproduction and Sex Control 6) Introduction to Gene Engineering and Genomics. A writing assignment is mandatory for graduate credit. Typically Offered: Spring.
AVFS 5030 (s) Workshop (1-16 credits, max 99)
Credit arranged
AVFS 5240 (s) Data Carpentries (1-2 credits, max 6)
Cross-listed with BCB 5240
This series of hands-on workshops will cover basic concepts and tools for processing data and reproducibly performing data analyses. This includes spreadsheet management, program design, data visualization in R and Python, and task automation in Unix, R, or Python, depending on the session. We will cover best practices for collecting and organizing data to streamline data processing and statistical analyses. Participants will be encouraged to help one another and to apply what they have learned to their own research problems. The course is aimed at graduate students and other researchers that are working with scientific data but is open to undergraduate students with instructor permission. Graded Pass/Fail. Typically Offered: Fall and Spring.
Prereqs: Senior or graduate status, or instructor permission.
AVFS 5350 Fish Genetics (2 credits)
Joint-listed with AVFS 4350
This course will cover most aspects of qualitative, quantitative, chromosomal and ecological aspects of fish genetics with emphasis on applications to aquaculture and fisheries management. Six major areas will be covered: 1) Inheritance of Qualitative/Quantitative Traits in Fish, 2) Selection, Breeding and Hybridization 3) Genetic Markers and Their Applications, 5) Cytogenetics of Fish Reproduction and Sex Control 6) Introduction to Gene Engineering and Genomics. A writing assignment is mandatory for graduate credit. Typically Offered: Spring.
AVS 1090 The Science of Animals that Serve Humanity (4 credits)
Role of animal agriculture in providing food, work, and pleasure for mankind; intro to animal genetics, physiology, endocrinology, nutrition, and other disciplines essential for an understanding of the contributions of animals in the expanding human population.
AVS 1100 Science of Animal Husbandry (3 credits)
Fundamental concepts of animal husbandry and its foundation in the science of animal production; introduction to the technical subject matter of animal production. Typically Offered: Spring.
AVS 1100L Science of Animal Husbandry Lab (1 credit)
Laboratory to support teaching in AVS 1100; introductory applications of fundamentals of animal science to domestic animal management and production. One 2-hr lab a week. Typically Offered: Spring. Prereqs or
Coreqs: AVS 1100
AVS 2040 (s) Special Topics (1-16 credits, max 99)
Credit arranged
AVS 2220 Animal Reproduction and Breeding (3 credits)
Provides fundamental information about reproduction, lactation, and breeding of domestic animals; topics include functional anatomy, basic physiology, and endocrinology relating to reproduction and lactation; animal breeding involves the mathematical and conceptual framework of genetic evaluation.
AVS 2630 Live Animal and Carcass Evaluation (3 credits)
Evaluation and selection of cattle, sheep, and swine for herd replacement; evaluation of market animals; carcass evaluation and grading, slaughter procedures, and factors that affect quality and quantity of meat; visual and objective appraisals. One lecture and two 3-hour lab per week; four 1-day and four 1/2-day field trips or equivalent time. Cooperative: open to WSU degree-seeking students.
AVS 2670 Anatomy and Physiology of Domestic Animals (3 credits)
Study of domestic animal anatomy and physiology from a systems perspective. Two lectures and one 2-hour lab per week. Recommended preparation: BIOL 1150 and 1150L. Typically Offered: Fall.
AVS 2680 Companion Animal Diseases (2 credits)
Principles of disease resistance, transmission, and prevention; clinical signs, pathogenesis, and control of major diseases in companion animals. Recommended preparation: AVS 2220 or equivalent.
Prereqs: AVS 1090
AVS 2720 Principles and Practices of Dairy Science (2 credits)
An overview of the dairy industry and the science of producing milk and reproduction, udder health and mastitis, milk marketing, and dairy product quality and safety; approved management practices for dairy enterprise. Typically Offered: Fall.
AVS 2740 Beef Feedlot Systems (2 credits)
Overview of feeding management, feed milling and batching, animal health, and economics of the commercial cattle feeding business.
Prereqs: AVS 1090
Coreqs: AVS 1100
AVS 2980 (s) Internship (1-16 credits, max 99)
Credit arranged
AVS 2990 (s) Directed Study (1-6 credits, max 6)
Graded Pass/Fail.
Prereqs: Permission of department
AVS 3010 Undergraduate Research in Animal Science (1-3 credits, max 6)
Undergraduate research related to animal and veterinary science. Graded Pass/Fail.
AVS 3050 Animal Nutrition (4 credits)
Introduction of the concepts and principles of animal nutrition; fundamentals of nutrients and their digestion and metabolism; various biochemical pathways and processes for nutrient utilization; nutrition fundamentals for a range of monogastric and ruminant animals. Recommended Preparation: BIOL 1150 and BIOL 1150L, and CHEM 1111 and CHEM 1111L, or CHEM 1101 and 1101L, and CHEM 2750 or CHEM 2770. Typically Offered: Fall.
Prereqs: AVS 1090
AVS 3060 Feeds & Ration Formulation (3 credits)
Application of principles of nutrition to ration formulation for poultry and livestock; evaluating feedstuffs for use in ration formulation. AVS majors must also take AVS 3060L. Typically Offered: Spring.
Prereqs: AVS 3050 Cooperative: open to WSU degree-seeking students.
AVS 3060L Feeds and Ration Formulation Laboratory (1 credit)
Laboratory to support instruction in AVS 3060; Application of ration formulation for poultry and livestock as it applies to the principles of animal nutrition; evaluation of feedstuffs for use in ration formulation. One 2-hour lab per week. Co-requisite for AVS majors: AVS 3060. Recommended Preparation: AVS 3050. Typically Offered: Spring.
AVS 3170 Artificial Insemination and Pregnancy Detection (3 credits)
Anatomy and physiology of pregnant and non-pregnant reproductive systems; artificial insemination; male reproduction; pregnancy detection in domestic livestock.
Prereqs: AVS 1090; and AVS 2220 or AVS 4520, Junior/Senior Standing OR instructor permission
AVS 3180 Beef Calving Management (1 credit)
Increase student’s knowledge and experience of the biology, physiology and management of cows and calves before, during, and after the birthing process.
AVS 3300 Genetics of Livestock Improvement (3 credits)
Genetic principles applied to breeding of farm animals.
Prereqs: AVS 1090 Cooperative: open to WSU degree-seeking students.
AVS 3630 Animal Products for Human Consumption (4 credits)
Cross-listed with FS 3630
The meat, dairy, and egg industries, including product produced, processed, safety (HACCP), nutrition, distribution, quality, quantity, palatability, health, cooking, home storage, and consumer concerns. Special clothing and equipment required. Three lecture credits and one 3-hour lab per week. Recommended Preparation: BIOL 1150, BIOL 1150L. Cooperative: open to WSU degree-seeking students.
AVS 3710 Anatomy and Physiology (3 credits)
Structure and function of tissues and organ systems of domestic and wild animals.
Prereqs: BIOL 1150, BIOL 1150L
AVS 3730 Anatomy and Physiology Lab (1 credit)
Students will perform dissections and examine the relationship between the organization of tissues and their distinct function within the animal. Field trips may be incorporated should teaching opportunities arise though most instruction will be confined to the physiology and anatomy laboratory and classroom. Typically Offered: Fall.
Prereqs: AVS 1090, BIOL 1150, BIOL 1150L and Animal and Veterinary Science major
Coreqs: AVS 3710
AVS 3980 (s) Internship (1-16 credits, max 99)
Credit arranged. Cooperative programs with producers, allied industry, and food processing industries within the state. Graded Pass/Fail.
Prereqs: Permission
AVS 4040 (s) Special Topics (1-16 credits, max 99)
Credit arranged
AVS 4050 (s) Professional Development (1-16 credits, max 99)
Credit arranged
AVS 4090 Growth Physiology Inquisition (2 credits, max 99)
Joint-listed with AVS 5090
This course will develop skills in critical review of literature in growth physiology. Students will study set journal articles describing original research and present their review to the study group in a team participation format. Active participation of the study group, led by the primary reviewer, is an essential component of the course. Graduate students are encouraged to take the course multiple times (e. g. , each semester). Student performance is evaluated using a six criterion rubric. For undergraduate credit, students are evaluated across 2-3 achievement levels per criterion. For graduate credit, students are evaluated across 4 achievement levels per criterion as shown in the course outline. Recommended Preparation: AVS 4510/AVS 5510.
AVS 4110 Ruminant Nutrition (3 credits)
Joint-listed with AVS 5110
Intro to anatomy of digestive tract of ruminant; focus on ruminal and postruminal carbohydrate, protein, and lipid metabolism; ruminal bacteria, protozoa and fungi, microbe-microbe interactions and their role in nutrients utilization; compartmentation of the rumen and microbial protein synthesis; practical aspects of ruminant nutrition and intro to current feeding systems; research techniques in studying ruminal degradation and digesta kinetics. Additional projects/assignments required for graduate credit. (Alt/yrs)
Prereqs: Permission
AVS 4300 Genetics and Biotechnology (3 credits)
Joint-listed with AVS 5300
Principles of modern and classical genetics. Topics covered include Mendelian genetics, meiosis, mitosis, chromosome rearrangement, DNA structure and replication, mutations, bacterial and phage genetics, gene regulation, transcription, translation, population genetics, biotechnology, molecular and functional genomics. Additional work required for graduate credit. Typically Offered: Spring.
AVS 4500 Issues in Animal Agriculture (2 credits)
General Education: Capstone Experience
The capstone experience for seniors in AVS; students will present information on selected topics and propose solution to current problems; emphasis on problem solving using integration of information across disciplines.
Prereqs: Senior standing
AVS 4510 Endocrine Physiology (3 credits)
Joint-listed with AVS 5510
Structure and physiology of glands of internal secretion and their hormonal effects on processes of growth, development, metabolism, and production of vertebrates; minor emphasis on invertebrates. Completion of term paper required for graduate credit. Recommended Preparation: BIOL 3800. Cooperative: open to WSU degree-seeking students.
AVS 4520 Physiology of Reproduction (4 credits)
Physiology of reproduction; growth, structure, development, endocrinology, and control of reproductive function with emphasis on farm animals. Three lecture and one 2-hour lab a week.
Prereqs: AVS 1090 and BIOL 1150 and BIOL 1150L or equivalent Cooperative: open to WSU degree-seeking students.
AVS 4630 Growth and Lactation (3 credits)
Joint-listed with AVS 5630
Principles of animal growth and lactation. Hormonal, nutritional, and metabolic control of bone, muscle, adipose, and mammary tissue development; regulation of lactation. Additional work required for graduate credit. Typically Offered: Fall.
Prereqs: AVS 1090 and AVS 2670 or AVS 3710 or BIOL 2227
Coreqs: AVS 3050 Cooperative: open to WSU degree-seeking students
AVS 4660 Equine Science and Management (3 credits)
Study of the industry as well as basic principles of equine science and management, including conformation and selection, anatomy, form to function, nutrition and feeding, behavior, health, reproduction, marketing, facilities and business management. Two lectures and one 2-hour lab per week.
Prereqs: Junior standing and AVS 2220, AVS 3710, and AVS 3050 or Permission Cooperative: open to WSU degree-seeking students.
AVS 4670 Advanced Systems Physiology (4 credits)
Joint-listed with AVS 5670
An advanced study of systems physiology designed to emphasize the interaction between structure and function of specialized cells, tissues, organs, and systems in health and disease in large mammals. The systems to be covered will include, but are not limited to, cardiovascular, respiratory, renal, and endocrine, stressing whole animal metabolism. Additional areas of study may include discussions of membrane electrophysiology, membrane signaling mechanisms, skeletal muscle function, and the pharmacology of therapeutic agents. Additional work required for graduate credit. Typically Offered: Spring.
Prereqs: AVS 2670 or AVS 3710 or BIOL 2227 & BIOL 2228 Cooperative: open to WSU degree-seeking students.
AVS 4710 Animal Disease Management (3 credits)
Principles of immunity and disease resistance, transmission, and prevention; clinical signs, pathogenesis, and control of major diseases of economic importance in domestic animals.
Prereqs: Junior standing
AVS 4720 Dairy Cattle Management (3 credits)
Establishing a dairy farm, housing and managing large dairy herds, selection of breeding cattle, and marketing quality milk. One 4-day field trip. Recommended Preparation: AVS 2220 or equivalent.
Prereqs: AVS 1090
Coreqs: AVS 3050 Cooperative: open to WSU degree-seeking students
AVS 4740 Beef Cattle Science (3 credits)
Breeding, feeding, and management; commercial and purebred enterprises; management of beef cattle on ranges, pasture, and in the feedlot. Two credit hours of lecture and 1 credit hour of lab (2 hour lab) each week. One 1-day field trip. Recommended Preparation: AVS 2220 or equivalent. Typically Offered: Spring.
Prereqs: AVS 3050
AVS 4750 Advanced Dairy Management (3 credits)
Application of concepts of dairy cattle management to practical situations. One lecture and 1-2 hours of lab per week. Recommended Preparation: AVS 4720.
Prereqs: AVS 3050
Coreqs: AVS 3060 or AVS 4110 Cooperative: open to WSU degree-seeking students
AVS 4760 Sheep Science (3 credits)
Application of principles of genetics, reproduction, nutrition, health, and marketing to the management of commercial and purebred sheep; new developments related to sheep industry; production, evaluation, and use of wool. Two lectures and one 2-hour lab per week; one 1-day field trip or equivalent time. Recommended Preparation: AVS 2220 or equivalent.
Prereqs: AVS 1090 Cooperative: open to WSU degree-seeking students.
AVS 4980 (s) Internship (1-16 credits, max 99)
Credit arranged
AVS 4990 (s) Directed Study (1-6 credits, max 99)
Credit arranged.
AVS 5000 Master's Research and Thesis (1-16 credits, max 99)
Credit arranged
AVS 5010 (s) Seminar (1-16 credits, max 99)
Credit arranged
AVS 5020 (s) Directed Study (1-16 credits, max 99)
Credit arranged. Graded Pass/Fail.
Prereqs: Permission
AVS 5030 (s) Workshop (1-16 credits, max 99)
Credit arranged
AVS 5040 (s) Special Topics (1-16 credits, max 99)
Credit arranged
AVS 5050 (s) Professional Development (1-16 credits, max 99)
Credit arranged
AVS 5090 Growth Physiology Inquisition (2 credits, max 99)
Joint-listed with AVS 4090
This course will develop skills in critical review of literature in growth physiology. Students will study set journal articles describing original research and present their review to the study group in a team participation format. Active participation of the study group, led by the primary reviewer, is an essential component of the course. Graduate students are encouraged to take the course multiple times (e. g. , each semester). Student performance is evaluated using a six criterion rubric. For undergraduate credit, students are evaluated across 2-3 achievement levels per criterion. For graduate credit, students are evaluated across 4 achievement levels per criterion as shown in the course outline. Recommended Preparation: AVS 4510/AVS 5510.
AVS 5110 Ruminant Nutrition (3 credits)
Joint-listed with AVS 4110
Intro to anatomy of digestive tract of ruminant; focus on ruminal and postruminal carbohydrate, protein, and lipid metabolism; ruminal bacteria, protozoa and fungi, microbe-microbe interactions and their role in nutrients utilization; compartmentation of the rumen and microbial protein synthesis; practical aspects of ruminant nutrition and intro to current feeding systems; research techniques in studying ruminal degradation and digesta kinetics. Additional projects/assignments required for graduate credit. (Alt/yrs)
AVS 5170 Macronutrient Metabolism (3 credits)
Upon completion of this class, students will be familiarized with many aspects of digestion, absorption, and metabolism of macronutrients in a detailed level. The emphasis will be on interrelationship and regulation of macronutrients utilization at cellular and organ levels. It is assumed that graduate students have a good knowledge of physiology and biochemistry. Pertinent research manuscripts will be discussed in a round-table fashion.
AVS 5300 Genetics and Biotechnology (3 credits)
Joint-listed with AVS 4300
Principles of modern and classical genetics. Topics covered include Mendelian genetics, meiosis, mitosis, chromosome rearrangement, DNA structure and replication, mutations, bacterial and phage genetics, gene regulation, transcription, translation, population genetics, biotechnology, molecular and functional genomics. Additional work required for graduate credit. Typically Offered: Spring.
AVS 5310 Practical Methods in Analyzying Animal Science Experiments (3 credits)
Upon completion of this class, students will be able to manage and analyze data obtained from animal experimentations. This is a “hands-on” type of training, specifically designed for AVS graduate students and intends to provide our graduate students with a better understanding of designs commonly used in animal science experiments, advantages and potential pitfalls associated with each design, data processing and analysis, data tabulation, graphic illustration, and data interpretation.
Prereqs: 4000-level statistics course
AVS 5500 Critical Evaluation of Scientific Research (2 credits)
Students will learn how to critically evaluate scientific literature; develop an understanding of current molecular biology, biotechnology, genomics and/or genetics techniques, and strategies employed in the fields of biology and animal science; and develop scientific writing skills. Graded Pass/Fail.
AVS 5510 Endocrine Physiology (3 credits)
Joint-listed with AVS 4510
Structure and physiology of glands of internal secretion and their hormonal effects on processes of growth, development, metabolism, and production of vertebrates; minor emphasis on invertebrates. Completion of term paper required for graduate credit. Recommended Preparation: BIOL 3800. Cooperative: open to WSU degree-seeking students.
AVS 5550 Environmental Physiology of Livestock (2 credits)
Discusses fundamental and advanced concepts related to physiological interactions of livestock with their environment and adaptation of animals to changing environmental conditions. Course is largely discussion based, with a focus on current topics and research. Typically Offered: Fall.
Prereqs: 2000-level or higher Anatomy & Physiology Cooperative: open to WSU degree-seeking students.
AVS 5630 Growth and Lactation (3 credits)
Joint-listed with AVS 4630
Principles of animal growth and lactation. Hormonal, nutritional, and metabolic control of bone, muscle, adipose, and mammary tissue development; regulation of lactation. Additional work required for graduate credit. Typically Offered: Fall. Cooperative: open to WSU degree-seeking students.
AVS 5670 Advanced Systems Physiology (4 credits)
Joint-listed with AVS 4670
An advanced study of systems physiology designed to emphasize the interaction between structure and function of specialized cells, tissues, organs, and systems in health and disease in large mammals. The systems to be covered will include, but are not limited to, cardiovascular, respiratory, renal, and endocrine, stressing whole animal metabolism. Additional areas of study may include discussions of membrane electrophysiology, membrane signaling mechanisms, skeletal muscle function, and the pharmacology of therapeutic agents. Additional work required for graduate credit. Typically Offered: Spring. Cooperative: open to WSU degree-seeking students.
AVS 5970 (s) Practicum (1-16 credits, max 99)
Credit arranged
AVS 5980 (s) Internship (1-16 credits, max 99)
Credit arranged
AVS 5990 (s) Non-thesis Master’s Research (1-16 credits, max 99)
Credit arranged
AVS 6000 Doctoral Research and Dissertation (1-45 credits, max 99)
Credit arranged
FS 1100 Introduction to Food Science (3 credits)
Chemistry, microbiology, and processing of food and food products; concepts of food preservation, packaging and marketing of foods; food additives and regulations; world food problems. Field trip may be required. Cooperative: open to WSU degree-seeking students.
FS 1130 Introduction to Vines and Wines (3 credits)
The importance of viticulture (grape growing) and enology (winemaking); wine quality. Typically Offered: Fall. Cooperative: open to WSU degree-seeking students.
FS 2010 (s) Science on Your Plate: Food Safety, Risks and Technology (3 credits)
General Education: American Experience
Cross-listed with CORS 2320
An interdisciplinary, thematically based course intended to provide the student with the skills to analyze and evaluate scientific claims and to make intelligent scientific and social decisions; among the topics addressed are the impact of science on society and the ethical dilemmas and moral consequences of scientific research; all themes/sections emphasize discussion, collaborative work, and the conduct of science, though not necessarily in a formal lab setting. See www. uidaho. edu/class/general-education for specific course titles and descriptions.
FS 2040 (s) Special Topics (1-16 credits, max 99)
Credit arranged. Cooperative: open to WSU degree-seeking students.
FS 2990 (s) Directed Study (1-16 credits, max 99)
Credit arranged Cooperative: open to WSU degree-seeking students.
FS 3010 Food Mycology (3 credits)
Survey of the fungi important in food production, storage, and spoilage. Includes two hours of lecture and three hours of lab per week. Prereqs or
Coreqs: BIOL 2500 or BIOL 2550 Cooperative: open to WSU degree-seeking students
FS 3020 Food Processing Lab (1 credit)
Application of specialized techniques, concepts and practices of food processing. Field trip required. Typically Offered: Fall.
Coreqs: FS 3030 Cooperative: open to WSU degree-seeking students
FS 3030 Food Processing (3 credits)
Specialized techniques, concepts, and practices of food processing.
Prereqs: AVS 2720 or FS 1100; and MATH 1160 or MATH 1170; and STAT 2510
Coreqs: FS 3020 Cooperative: open to WSU degree-seeking students
FS 3040 Cereal Chemistry and Processing (3 credits)
This course has been designed to provide students with a breadth of knowledge in the field of cereal grain science. This course will cover cereal and legume structure, chemistry, and function as it relates to processing and utilization.
Prereqs: CHEM 2750 or CHEM 2770 Cooperative: open to WSU degree-seeking students.
FS 3500 Instrumental and Sensory Analysis of Food (5 credits)
Introduction to the theory, principles, and applications of sensory evaluation techniques and instrumental techniques for the evaluation of the chemical and physical properties of foods. Students will learn basic psychological and physiological processes underlying sensory analysis, sensory testing methodologies, and the perception of appearance, aroma, taste, and texture of foods, basic food analysis methods and the relationship between instrumental and sensory methods of analysis. 3 credit lecture, 2 credit laboratory Typically Offered: Spring.
Prereqs: FS 1100 or FS 2010, FS 3020 & FS 3030, CHEM 2770 and CHEM 2780, STAT 2510 Cooperative: open to WSU degree-seeking students.
FS 3630 Animal Products for Human Consumption (4 credits)
Cross-listed with AVS 3630
The meat, dairy, and egg industries, including product produced, processed, safety (HACCP), nutrition, distribution, quality, quantity, palatability, health, cooking, home storage, and consumer concerns. Special clothing and equipment required. Three lecture credits and one 3-hour lab per week. Recommended Preparation: BIOL 1150, BIOL 1150L. Cooperative: open to WSU degree-seeking students.
FS 3980 (s) Internship (1-16 credits, max 99)
Credit arranged. Supervised professional internship in the food industry; requires formal written plan of activities approved by academic advisor and department head. Final written report and presentation required. Cooperative: open to WSU degree-seeking students.
FS 4000 (s) Seminar (1-16 credits, max 99)
Credit arranged
FS 4010 Industrial Fermentations (3 credits)
Science and technology associated with industrial-scale food fermentations.
Prereqs: BIOL 2500 and BIOL 3000 Cooperative: open to WSU degree-seeking students.
FS 4030 (s) Workshop (1-16 credits, max 99)
Credit arranged. Workshops focusing on food science. Cooperative: open to WSU degree-seeking students.
FS 4040 (s) Special Topics (1-16 credits, max 99)
Credit arranged. Special topics related to food science. Cooperative: open to WSU degree-seeking students.
FS 4050 (s) Professional Development (1-16 credits, max 99)
Credit arranged
FS 4160 Food Microbiology (3 credits)
Purpose for enumeration, detection, and identification of microorganisms in food products; physical, chemical, and environmental factors influencing growth and survival of foodborne microorganisms; pathogenic and spoilage microorganisms in food and their control.
Prereqs: BIOL 2500 and BIOL 2550 Cooperative: open to WSU degree-seeking students.
FS 4170 Food Microbiology Laboratory (2 credits)
Methods for enumeration, detection, and identification of spoilage and pathogenic microorganisms in foods. Two 3-hour labs per week. Prereqs or
Coreqs: FS 4160 Cooperative: open to WSU degree-seeking students
FS 4180 Oral Seminar in Food Science (1 credit)
Development of skills and communication tools and techniques for oral presentations of current food science research. Typically Offered: Fall.
Prereqs: FS 1100; and junior standing; and major in food science. Cooperative: open to WSU degree-seeking students.
FS 4290 Dairy Processing (3 credits)
Joint-listed with FS 5290
Basic dairy chemistry, microbiology, and processing from cow to consumer; dairy quality, safety, and sanitation; milk components, fluid milk, concentrated milk, cream, butter, ice cream, fermented milk, cheese, and dairy powders. Additional projects/assignments required for graduate credit. Recommended Preparation: FS 1100, FS 1130. Typically Offered: Fall.
Prereqs: BIOL 3000 or BIOL 3800, PHYS 1111
Coreqs: FS 4300 Cooperative: open to WSU degree-seeking students
FS 4300 Dairy Processing Lab (1 credit)
Joint-listed with FS 5300
Hands-on training in processing of various dairy products (e. g. , fluid milk, butter, ice cream, cheese, and yogurt); milk pick-up and raw milk quality; cleaning and sanitation of dairy plants. Additional projects/assignments required for graduate credit. Typically Offered: Fall. Cooperative: open to WSU degree-seeking students.
FS 4320 Food Engineering (3 credits)
Fundamentals of food engineering for improving the efficiency of food processing operations and the quality of processed food. Principles of heat transfer, steam, air-vapor mixtures, refrigeration and fluid flow as applied to food processing and storage. Recommended preparation: PHYS 1111.
Coreqs: FS 4330 Cooperative: open to WSU degree-seeking students
FS 4330 Food Engineering Lab (1 credit)
Enhances the learning experience of the students taking FS 4320 through laboratories, problem sessions and group discussions. Prereqs or
Coreqs: FS 4320 Cooperative: open to WSU degree-seeking students
FS 4360 Principles of Sustainability (3 credits)
Cross-listed with ENVS 4360, SOIL 4360
Joint-listed with ENVS 5360, FS 5360
, SOIL 5360. Presented as online doculectures, covering topics such as origins of sustainability, standards of sustainability, culture of waste, built environment, industrial sustainability, energy sustainability, water resources, measuring sustainability, sustainable impact assessment, and our sustainable future. Readings and homework are assigned with each topic. Learning assessment will be from homework, exams and written papers. Additional work is required for graduate credit. Typically Offered: Fall and Spring.
Prereqs: Junior standing or higher Cooperative: open to WSU degree-seeking students.
FS 4600 Food Chemistry (3 credits)
Fundamentals of food chemistry; composition of foods and the changes that occur during processing. Typically Offered: Fall.
Prereqs: CHEM 2750 or CHEM 2770 and CHEM 2780, and BIOL 3000 or BIOL 3800 Cooperative: open to WSU degree-seeking students.
FS 4610 Food Chemistry Lab (1 credit)
Experiments related to properties, reactions, and interactions of chemical components of foods. Typically Offered: Fall.
Coreqs: FS 4600 Cooperative: open to WSU degree-seeking students
FS 4640 Food Toxicology (3 credits)
Cross-listed with SOIL 4640
Joint-listed with FS 5640, SOIL 5640
General principles of toxicologic evaluation of chemicals, which intentionally or unintentionally enter the food chain. Toxicology of food additives, colors, preservatives, drugs, pesticides and natural toxins in foods and risk characterization. Additional projects/assignments required for graduate credit. Typically Offered: Fall.
Prereqs: BIOL 3000 or BIOL 3800 Cooperative: open to WSU degree-seeking students.
FS 4700 Advanced Food Technology (3 credits)
Joint-listed with FS 5700
Physical principles of food preservation and recent advances in food technology including process control and control systems. Recommended Preparation: FS 4320 and FS 4600. Additional projects/assignments required for graduate credit. Typically Offered: Spring.
Prereqs: FS 3020 or FS 3030 Cooperative: open to WSU degree-seeking students.
FS 4890 Food Product Development (3 credits)
General Education: Capstone Experience
Course serves as a capstone experience for food science seniors and will require the application of food chemistry, food processing/engineering, and microbiology course knowledge in formulating a new food product. Typically Offered: Spring.
Prereqs: FS 3020, FS 3030, FS 4160, and FS 4600; and Senior standing Cooperative: open to WSU degree-seeking students.
FS 4980 (s) Internship (1-16 credits, max 99)
Credit arranged. Supervised professional internship in the food industry; requires formal written plan of activities approved by academic advisor and department head. Final written report and presentation required.
Prereqs: Department Permission Cooperative: open to WSU degree-seeking students.
FS 4990 (s) Directed Study (1-16 credits, max 99)
Credit arranged. Cooperative: open to WSU degree-seeking students.
FS 5000 Master's Research & Thesis (1-16 credits, max 99)
Credit arranged
FS 5010 (s) Seminar (1-16 credits, max 99)
Credit arranged
FS 5020 (s) Directed Study (1-16 credits, max 99)
Credit arranged Cooperative: open to WSU degree-seeking students.
FS 5030 (s) Workshop (1-16 credits, max 99)
Credit arranged. Workshops focusing on food science. Cooperative: open to WSU degree-seeking students.
FS 5040 (s) Special Topics (1-16 credits, max 99)
Credit arranged. Topics in food science. Cooperative: open to WSU degree-seeking students.
FS 5090 Principles of Environmental Toxicology (3 credits)
Cross-listed with ENVS 5090, SOIL 5090
Joint-listed with SOIL 4090
Fundamental toxicological concepts including dose-response relationships, absorption of toxicants, distribution and storage of toxicants, biotransformation and elimination of toxicants, target organ toxicity and teratogenesis, mutagenesis, and carcinogenesis; chemodynamics of environmental contaminants including transport, fate, and receptors; chemicals of environmental interest and how they are tested and regulated; risk assessment fundamentals. Graduate students are required to prepare an additional in-depth report. Recommended Preparation: BIOL 1020 or BIOL 1150, CHEM 1111, CHEM 1120, CHEM 2750, and STAT 2510. Typically Offered: Varies. Cooperative: open to WSU degree-seeking students.
FS 5100 Functional Foods and Health (3 credits)
Functional foods are foods that provide health benefits beyond basic nutrition. This course will deal with the actions of bioactive compounds in functional foods and nutraceuticals as they relate to disease prevention and health promotion. In addition, this course will cover (1) the chemistry and mechanism of action of the various bioactive compounds, and (2) the safety, efficacy, stability, and regulatory aspects of functional foods and nutraceuticals. The course is intended for graduate students in food science, nutrition, or related biological science fields. Cooperative: open to WSU degree-seeking students.
FS 5170 Scientific Writing (2 credits, max 4)
Planning, writing, reporting, reviewing, and evaluating current food-related research. Preference will be given to graduate students in their second year or higher of study. Cooperative: open to WSU degree-seeking students.
FS 5180 Oral Seminar (1 credit)
Development of skills and communication tools and techniques for oral presentations of current food science research. Additional projects/assignments required for graduate credit. Preference will be given to graduate students in their second year or higher of study. Cooperative: open to WSU degree-seeking students.
FS 5290 Dairy Processing (3 credits)
Joint-listed with FS 4290
Basic dairy chemistry, microbiology, and processing from cow to consumer; dairy quality, safety, and sanitation; milk components, fluid milk, concentrated milk, cream, butter, ice cream, fermented milk, cheese, and dairy powders. Additional projects/assignments required for graduate credit. Recommended Preparation: FS 1100, FS 1130. Typically Offered: Fall.
Coreqs: FS 4300 Cooperative: open to WSU degree-seeking students
FS 5300 Dairy Processing Lab (1 credit)
Joint-listed with FS 4300
Hands-on training in processing of various dairy products (e. g. , fluid milk, butter, ice cream, cheese, and yogurt); milk pick-up and raw milk quality; cleaning and sanitation of dairy plants. Additional projects/assignments required for graduate credit. Typically Offered: Fall. Cooperative: open to WSU degree-seeking students.
FS 5320 Advanced Food Microbiology (3 credits)
Discuss current topics in foodborne pathogen including novel detection, method, virulence, and pathogenesis, and their interaction with environment and host. Recommended Preparation: BIOL 1150, BIOL 2500, and FS 4160. Cooperative: open to WSU degree-seeking students.
FS 5360 Principles of Sustainability (3 credits)
Cross-listed with ENVS 5360, SOIL 5360
Joint-listed with ENVS 4360, FS 4360
, SOIL 4360. Presented as online doculectures, covering topics such as origins of sustainability, standards of sustainability, culture of waste, built environment, industrial sustainability, energy sustainability, water resources, measuring sustainability, sustainable impact assessment, and our sustainable future. Readings and homework are assigned with each topic. Learning assessment will be from homework, exams and written papers. Additional work is required for graduate credit. Typically Offered: Fall and Spring. Cooperative: open to WSU degree-seeking students.
FS 5640 Food Toxicology (3 credits)
Cross-listed with SOIL 5640
Joint-listed with FS 4640, SOIL 4640
General principles of toxicologic evaluation of chemicals, which intentionally or unintentionally enter the food chain. Toxicology of food additives, colors, preservatives, drugs, pesticides and natural toxins in foods and risk characterization. Additional projects/assignments required for graduate credit. Typically Offered: Fall. Cooperative: open to WSU degree-seeking students.
FS 5700 Advanced Food Technology (3 credits)
Joint-listed with FS 4700
Physical principles of food preservation and recent advances in food technology including process control and control systems. Recommended Preparation: FS 4320 and FS 4600. Additional projects/assignments required for graduate credit. Typically Offered: Spring. Cooperative: open to WSU degree-seeking students.
FS 5880 Food Science Teaching Practicum (1-3 credits)
Supervised teaching in a university setting.
Prereqs: Admission to graduate program and Permission Cooperative: open to WSU degree-seeking students.
FS 5980 (s) Internship (1-16 credits, max 99)
Credit arranged Cooperative: open to WSU degree-seeking students.
FS 5990 Non-thesis Master's Research (1-16 credits, max 99)
Credit arranged
FS 6000 Doctoral Research & Thesis (1-45 credits, max 99)
Credit arranged