Program Overview

Poultry Science Program

The Poultry Science program offers a comprehensive curriculum that covers various aspects of poultry production, physiology, nutrition, and management.

Courses

• POUL 1000 INTRODUCTORY POULTRY SCIENCE (3): Introduction to the poultry species and their commercial production, physiology, nutrition, and management.
• POUL 2000 POULTRY AND EGG EVALUATION AND SELECTION (1): A hands-on approach to poultry and egg evaluation based on the U.S. poultry and Egg guidelines and how to properly care for and handle the birds.
• POUL 2100 PROFESSIONAL DEVELOPMENT FOR ANIMAL AGRICULTURE, PRODUCTION, PROCESSING & FEED INDUSTRIES (1): Development of professional skills and career preparation for students in animal agriculture.
• POUL 3030 COMMERCIAL POULTRY PRODUCTION (4): The organization and management principles of the commercial poultry meat and egg production industries.
• POUL 3060 POULTRY REPRODUCTION (3): This course explores the reproductive physiology and endocrinology of poultry species, emphasizing genetics and management strategies impacting production, fertility, and hatchability in the industry.
• POUL 3150 POULTRY PHYSIOLOGY (4): The physiological principles and anatomical characteristics of poultry species which directly interact with commercial management systems.
• POUL 4920 POULTRY SCIENCE INTERNSHIP (3): Practical on-the-job training in the poultry industry.
• POUL 4960 SPECIAL PROBLEMS IN POULTRY SCIENCE (1-3): Individual or group projects with a faculty member in poultry science.
• POUL 4970 SPECIAL TOPICS IN POULTRY SCIENCE (1-4): Instruction and discussion of selected current topics in poultry science.
• POUL 4980 UNDERGRADUATE RESEARCH (2-4): Directed research in the area of specialty within the department.
• POUL 5020 PRINCIPLES OF ANIMAL FEED MANUFACTURING (3): Principles of animal food manufacturing for cattle, swine, poultry, horses, aquaculture, and pet foods.
• POUL 5030 ADVANCED COMMERCIAL POULTRY PRODUCTION (3): The course covers the major principles of the integrated poultry industry, including the interactions and interrelationships between business segments in the poultry industry.
• POUL 5050 POULTRY FEEDING (3): The application of the principles of nutrition to poultry; the functions of individual nutrients, their deficiency symptoms and their supply in terms of feedstuffs and practical poultry diets.
• POUL 5070 ANIMAL WELFARE (3): This course covers the key principles and application of animal welfare, and concepts will be applied to livestock, companion animals, wildlife, animals in research, and animals in entertainment.
• POUL 5080 POULTRY HEALTH (3): Study of the prevention, diagnosis, control and treatment of economically important diseases of poultry.
• POUL 5110 POULTRY PROCESSING (3): The course focuses on poultry processing and related aspects.
• POUL 5140 POULTRY FURTHER PROCESSING AND PRODUCTS (3): The course will provide an in-depth understanding of poultry product development, principles and practices, biochemistry, modern technologies used to assess product quality, sensory analysis, food safety as well as USDA regulations associated with poultry products.
• POUL 5160 PRINCIPLES OF FOOD SAFETY (3): Study of the identification and control of physical, chemical, and microbiological hazards in the food industry.
• POUL 6020 PRINCIPLES OF ANIMAL FEED MANUFACTURING (3): Principles of animal food manufacturing for cattle, swine, poultry, horses, aquaculture, and pet foods.
• POUL 6030 ADVANCED COMMERCIAL POULTRY PRODUCTION (3): The course covers the major principles of the integrated poultry industry, including the interactions and interrelationships between business segments in the poultry industry.
• POUL 6050 ADVANCED POULTRY FEEDING (3): An advanced study and review of the literature on the application of the principles of nutrition to poultry.
• POUL 6070 ANIMAL WELFARE (3): This course covers the key principles and application of animal welfare, and concepts will be applied to livestock, companion animals, wildlife, animals in research, and animals in entertainment.
• POUL 6080 ADVANCED POULTRY HEALTH (3): An advanced study of the prevention, diagnosis, control and treatment of economically important diseases of poultry.
• POUL 6110 POULTRY PROCESSING (3): Students will acquire strong knowledge on each step of poultry processing from hanging to chilling and transportation.
• POUL 6140 POULTRY FURTHER PROCESSING AND PRODUCTS (3): The course will provide an in-depth understanding of poultry product development, principles and practices, biochemistry, modern technologies used to assess product quality, sensory analysis, food safety as well as USDA regulations associated with poultry products.
• POUL 6160 ADVANCED PRINCIPLES OF FOOD SAFETY (3): Advanced study of the identification and control of physical, chemical, and microbiological hazards in the food industry.
• POUL 7100 SUPERVISED INVESTIGATION (1-4): Advanced independent investigation in major field of poultry or avian science.
• POUL 7950 GRADUATE SEMINAR (1): Literature in poultry science, food science or related field.
• POUL 7960 SPECIAL PROBLEMS IN POULTRY SCIENCE (1-3): Critical analysis of classic and current research in poultry science.
• POUL 7970 SPECIAL TOPICS IN POULTRY SCIENCE (1-4): Instruction and discussion of current advanced topics associated with poultry science.
• POUL 7980 NON-THESIS RESEARCH (1-4): Research conducted as part of the Master of Agricultural degree.
• POUL 7990 RESEARCH AND THESIS (1-10): Technical laboratory problems related to poultry.
• POUL 8100 GI SYSTEMS AND NUTRIENT UTILIZATION (3): Structure of feedstuffs and strategy in nutrient recovery from the gastrointestinal systems of fowl, swine, and ruminants.
• POUL 8960 SPECIAL PROBLEMS (1-4): A) Nutrition, B) Physiology, C) Health, D) Microbiology, E) Processing, F) Product Safety and Quality, G) Teaching, H) Immunonutrition.
• POUL 8990 RESEARCH AND DISSERTATION (1-10): Technical laboratory problems related to poultry.