Course Descriptions -- Department of Poultry Science

The Department of Poultry Science prepares students for careers in poultry and related professions. Courses provide a broad foundation in the basic sciences and a general knowledge of the applied sciences. Most of the basic science courses are given in the freshman and sophomore years and serve as a basis for a better understanding of the applied subjects, ususally taken in the junior and senior years.

This lists and describes all undergraduate and graduate courses taught by the department. The subject name together with the course number constitutes the official designation for the course for purposes of registration and official records. The specific course title appears following the course number. The figures in parenthesis denote the number of hours of semester credit for the course.

Courses are numbered according to the following system:
1XXX-Undergraduate courses primarily for freshmen.
2XXX-Undergraduate courses primarily for sophomores.
3XXX-Undergraduate courses primarily for juniors.
4XXX-Undergraduate courses primarily for seniors.
5XXX-Professional school courses and courses for advanced undergraduates (junior or senior standing required)
6XXX-Graduate courses that are paired with parallet 5000 level course.
7XXX-Graduate courses. Not available to undergraduates.
8XXX-Graduate courses. Not available to undergraduates.
XXX3- Undergraduate and Professional Distance Education courses. (Graded Option).
XXX6-Graduate outreach courses.

POUL 1000 - INTRODUCTORY POULTRY SCIENCE(3) LEC. 2, LAB, 2. Introduction to the poultry species and their commercial production, physiology, nutrition and management. Fall. Back to Voitle

POUL 2000 - POULTRY AND EGG EVALUATION AND SELECTION (1) LAB, 2. 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. Fall. Spring.

POUL 3030 - COMMERCIAL POULTRY PRODUCTION (4) LEC. 3, LAB, 3. The organization and management principles of the commercial poultry meat and egg production industries. Fall. Back to Lien

POUL 3060 - POULTRY BREEDING, FERTILITY, AND HATCHABILITY (4) LEC. 3, LAB, 2. Pr. BIOL 1030. Breeding systems used in developing modern breeds of poultry. Genetic, physiological and environmental factors affecting fertility, embryonic development, and hatchability. Spring. Back to Berry

POUL 3150 - POULTRY PHYSIOLOGY (4) LEC. 3, LAB, 2. Pr. BIOL 1030. The physiological principles and characteristics of poultry species which directly interact with commercial management systems. Spring. Back to Lien

POUL 4100 - SUPERVISED INVESTIGATION (1-4) IND. Pr., senior or graduate standing, departmental approval, cumulative GPA of 2.5 or Pr., higher. Advanced independent invertigation in major field of poultry or avian science. Requirements include review of literature, successful and timely completion of research project, and presentation of results in written and/or oral report. Course may be repeated for a maximum of 8 credit hours.

1. AVIAN PHYSIOLOGY/REPRODUCTION
2. POULTRY PROCESSING Back to Voitle
3. WASTE MANAGEMENT / NUTRITION / GAME BIRDS Back to Blake
4. CROSS DISCIPLINARY TRAINING IN FOOD SAFETY
5. POULTRY HEALTH / PARASITOLOGY
6. IMMUNOLOGY / IMMUNOGENETICS
7. POULTRY HEALTH / VIROLOGY / MOLECULAR BIOLOGY Back to Giambrone
8. POULTRY AND NON-POULTRY NUTRITION / POULTRY MANAGEMENT
9. POULTRY PHYSIOLOGY / POULTRY MANAGEMENT / WATERFOWL
10. POULTRY NUTRITION / FOOD SAFETY Back to Moran
11. POULTRY NUTRITION
12. POULTRY HEALTH / BACTERIOLOGY / MICROBIOLOGY Back to Norton
13. PHYSIOLOGY / POULTRY PROCESSING / EGG PRODUCTION

POUL 4920 - POULTRY SCIENCE INTERNSHIP (3) INT. Pr., Departmental approval. Practical on-the-job training in the poultry industry. Course may be repeated for a maximum of 9 credit hours. Back to Hess

POUL 5050 - POULTRY FEEDING (4) LEC. 3, LAB. 2. Pr. BIOL 1030 and BCHE 3200. 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. Credit will not be given for both POUL 5050 and POUL 6050. Fall. Back to Blake

POUL 5080 - POULTRY HEALTH (3) LEC. 3. Pr. BIOL 1030, BIOL 3200, and CHEM 2030 or CHEM 2070. Study of the prevention, diagnosis, control and treatment of economically important diseases of poultry. Credit will not be given for both POUL 5080 and POUL 6080. Spring. Back to Giambrone

POUL 5083 - POULTRY HEALTH (3) LEC. 3. This course is designed to provide the learner with the knowledge, skills, and experience required to diagnose, treat, and prevent common diseases of poultry. It is for poultry health and live production workers, who will use this technology to solve disease problems and to make decisions for the control of diseases. Back to Giambrone

POUL 5084 - POULTRY HEALTH (3) LEC. 3. This course is designed to provide the learner with the knowledge, skills, and experience required to diagnose, treat, and prevent common diseases of poultry. It is for poultry health and live production workers, who will use this technology to solve disease problems and to make decisions for the control of diseases. Back to Giambrone

POUL 5110 - POULTRY PROCESSING (3) LEC. 3. Pr., BIOL 1030 and POUL 3030. Commercial poultry processing and products technology. Credit will not be given for both POUL 5110 and POUL 6110. Fall. Back to Singh

POUL 5140 - POULTRY FURTHER PROCESSING AND PRODUCTS (4) LEC. 3, LAB. 3. Pr., CHEM 2030 or CHEM 2070. The chemistry and processing techniques used in manufacturing further processed poultry products. Methods used to analyze poultry product safety and quality. "Hands-on" experience with the commercial formulation, processing and analysis of further processed poultry products. Credit will not be given for both POUL 5140 and POUL 6140. Fall. Back to McKee

POUL 5150 - FOOD LAWS AND REGULATIONS (3) Course is taught exclusively online. Federal and state laws and regulations and case history affecting food production, processing, packaging, marketing, and distribution of food and food productions. History of food law, enactment of laws and regulations, legal research and regulatory agencies. Credit will not be given for both POUL 5150 and POUL 6150. Spring. Back to Curtis

POUL 5153 - DIST-ED FOOD LAWS AND REGULATIONS (3) Course is taught exclusively online. Federal and state laws and regulations and case history affecting food production, processing, packaging, marketing, and distribution of food and food productions. History of food law, enactment of laws and regulations, legal research and regulatory agencies. Credit will not be given for both POUL 5153 and POUL 6156. Spring. Back to Curtis

POUL 5160 - PRINCIPLES OF FOOD SAFETY (3) LEC. 2, LAB, 3. Pr., BIOL 1030, CHEM 2030 or CHEM 2070 and BIOL 3200. Identification and control of foodborne hazards in foods of animal origin. Credit will not be given for both POUL 5160 and POUL 6160. Spring. Back to Oyarzabal

POUL 6050 - ADVANCED POULTRY FEEDING (4) LEC. 3, LAB, 2. Pr., departmental approval. An advanced study and review of the literature on 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. Credit will not be given for both POUL 5050 and POUL 6050. Fall. Back to Blake

POUL 6080 - ADVANCED POULTRY HEALTH (3) LEC. 3. Pr. departmental approval. An advanced study of the prevention, diagnosis, control and treatment of economically important diseases of poultry. Credit will not be given for both POUL 5080 and POUL 6080. Spring. Back to Giambrone

POUL 6110 - ADVANCED POULTRY PROCESSING (3) LEC. 3, Pr., departmental approval. An advanced study and review of poultry processing and products technology. Credit will not be given for both POUL 5110 and POUL 6110. Fall. Back to Singh

POUL 6140 - POULTRY FURTHER PROCESSING AND PRODUCTS (4) LEC. 3, LAB. 3. Pr., CHEM 2030 or CHEM 2070. The chemistry and processing techniques used in manufacturing further processed poultry products. Methods used to analyze poultry product safety and quality. "Hands-on" experience with the commercial formulation, processing and analysis of further processed poultry products. Credit will not be given for both POUL 5140 and POUL 6140. Fall. Back to McKee

POUL 6150 - FOOD LAWS AND REGULATIONS (3) Course is taught exclusively online. Federal and state laws and regulations and case history affecting food production, processing, packaging, marketing, and distribution of food and food productions. History of food law, enactment of laws and regulations, legal research and regulatory agencies. Credit will not be given for both POUL 5150 and POUL 6150. Spring. Back to Curtis

POUL 6156 - DIST-ED FOOD LAWS AND REGULATIONS (3) Course is taught exclusively online. Federal and state laws and regulations and case history affecting food production, processing, packaging, marketing, and distribution of food and food productions. History of food law, enactment of laws and regulations, legal research and regulatory agencies. Credit will not be given for both POUL 5153 and POUL 6156. Spring. Back to Curtis

POUL 6160 - ADVANCED PRINCIPLES OF FOOD SAFETY (3) LEC. 2, LAB. 3. Pr., Departmental approval. An advanced study and literature review of the identification and control of foodborne hazards in foods of animal origin. Credit will not be given for both POUL 5160 and POUL 6160. Spring. Back to Oyarzabal

POUL 7100 - SUPERVISED INVESTIGATION (1-4) IND. Pr., senior or graduate standing, departmental approval, cumulative GPA of 2.5 or Pr., higher. Advanced independent invertigation in major field of poultry or avian science. Requirements include review of literature, successful and timely completion of research project, and presentation of results in written and/or oral report. Course may be repeated for a maximum of 8 credit hours.

1. AVIAN PHYSIOLOGY/REPRODUCTION
2. POULTRY PROCESSING Back to Voitle
3. WASTE MANAGEMENT / NUTRITION / GAME BIRDS Back to Blake
4. CROSS DISCIPLINARY TRAINING IN FOOD SAFETY
5. POULTRY HEALTH / PARASITOLOGY
6. IMMUNOLOGY / IMMUNOGENETICS
7. POULTRY HEALTH / VIROLOGY / MOLECULAR BIOLOGY Back to Giambrone
8. POULTRY AND NON-POULTRY NUTRITION / POULTRY MANAGEMENT
9. POULTRY PHYSIOLOGY / POULTRY MANAGEMENT / WATERFOWL
10. POULTRY NUTRITION / FOOD SAFETY Back to Moran
11. POULTRY NUTRITION
12. POULTRY HEALTH / BACTERIOLOGY / MICROBIOLOGY Back to Norton
13. PHYSIOLOGY / POULTRY PROCESSING / EGG PRODUCTION

POUL 7990 - RESEARCH AND THESIS(1-10) MST., TD. Technical laboratory problems related to poultry. Course may be repeated with change in topic. Use Browser BACK button.

POUL 8100 - NUTRIENT UTILIZATION (3) LEC. 3. Pr., POUL 4050 or equivalent. Structure of feedstuffs and strategy in nutrient recovery from the gastrointestinal systems of fowl, swine, and ruminants. Spring. Back to Moran

POUL 8150 - AVIAN PHYSIOLOGY (3) LEC. 3. Pr., Course in Animal or Human Physiology. Physiology of organ systems of birds with emphasis on domestic fowl. Fall. Back to Berry

POUL 8160 - LABORATORY TECHNIQUES IN MOLECULAR VIROLOGY (4) LEC. 1, LAB, 9. Pr., BIOL 4520, BIOL 4530 or departmental approval. Isolation, purificatin, and identification of viral nucleic acids and proteins. Credit will not be given for both POUL 8160 and CMBL 8160. Fall. Back to Giambrone

POUL 8620 - ANAEROBIC BACTERIOLOGY (4) LEC. 2, LAB. 6. Pr., BIOL 6400 and CHEM 6180 or departmental approval. Principlesof basic pathogenic anaerobic bacteriology. Basic clinical methodology anaerobic bacterial identification, pathogenesis, current research and literature in anaerobic bacteriology. Spring. Back to Norton

POUL 8700 - THE LIVING GUT (3) LEC. 3. Pr., departmental approval. Coreq., POUL 8620. Basic physiology of intestinal tract. Normal flora and its association with maintenance of homeostasis. Interaction of host intestinal components and microflora at the cellular level. Back to Fasina

POUL 8950 - GRADUATE SEMINAR (1) SEM, 1, SU. Literature in poultry science or related field. Emphasis given to preparation, organization, and presentation of research materials by student and to reporting current literature in the field. Fall. Spring. Back to Fasina

POUL 8970 - SPECIAL PROBLEMS (1-4) IND. Pr., departmental approval.
A) Nutrition. Course may be repeated with change in topic. Back to Hess

POUL 8970 - SPECIAL PROBLEMS (1-4) IND. Pr., departmental approval.
B) Physiology. Course may be repeated with change in topic. Back to Berry

POUL 8970 - SPECIAL PROBLEMS (1-4) IND. Pr., departmental approval.
C) Health. Course may be repeated with change in topic. Back to Giambrone

POUL 8970 - SPECIAL PROBLEMS (1-4) IND. Pr., departmental approval.
D) Microbiology. Course may be repeated with change in topic. Back to Oyarzabal

POUL 8970 - SPECIAL PROBLEMS (1-4) IND. Pr., departmental approval.
E) Management. Course may be repeated with change in topic. Back to Blake

POUL 8970 - SPECIAL PROBLEMS (1-4) IND. Pr., departmental approval.
F) Processing. Course may be repeated with change in topic. Back to Oyarzabal

POUL 8970 - SPECIAL PROBLEMS (1-4) IND. Pr., departmental approval.
G) Product Safety and Quality. Course may be repeated with change in topic. Back to Curtis

POUL 8970 - SPECIAL PROBLEMS (1-4) IND. Pr., departmental approval.
H) Teaching. Course may be repeated with change in topic. Back to Bilgili

POUL 8970 - SPECIAL PROBLEMS (1-4) IND. Pr., departmental approval.
I) Immunonutrition. Course may be repeated with change in topic. Back to Fasina

POUL 8990 - RESEARCH AND DISSERTATION (1-10) DSR., TD. Technical laboratory problems related to poultry. Course may be repeated with change in topic.