Teaching

• ANSC 200 Humans, Animals, and Agriculture (Primary instructor; 3 credits, every Fall, 50-60 undergraduate students)

(2 Lec, 1 3-hr Lab) Introduction to animal agriculture, animal science, and the use of animals by humans. Ethics and the importance of human use of animals in agriculture are emphasized.

• ANSC 201 Principles and Practices of Animal Science (Primary instructor; 3 credits, every Spring, 50-60 undergraduate students)

Biology, behavior, and management of animals of economic and social importance. Topics include physiology, genetics, nutrition, reproduction, behavior, care, and management to achieve productivity, performance, and welfare. (lecture, discussion, and field trips)

• ANSC 387 Laboratory Skills in Animal Science (team-taught lab course; 2 credits, every Fall, ~20 undergraduate students)

Provides students with basic and essential laboratory skills required in various fields of animal science such as nutrition, genetics, reproductive physiology, meat science, clinical pathology, parasitology, and animal handling. I am responsible for teaching genetics-related labs.

• ANSC 445 Genetics and Animal Breeding (Primary instructor; 3 credits, every Spring, 20-30 undergraduate students)

Review and application of genetic principles to livestock, poultry, companion, aquatic, and laboratory research animals. Current practices and future developments.

• ANSC 650 DNA and Genetic Analysis (Primary instructor; 3 credits, every Fall,  10-20 graduate students)

Combined lecture and lab for students interested in genetic analysis of humans, animals, and other species. Molecular techniques are included, such as PCR, DNA marker identifications, sequencing technologies, Epigenetics, transgenics, and CRISPR technologies. Open to non-majors. Pre: graduate standing or consent. (Cross-listed as FSHN 650 and MBBE 650)

• FSHN 681 Department of Human Nutrition, Food, and Animal Sciences Graduate Student Seminar (1 credit, every Spring, ~20 graduate students)

Open to all graduate students from Animal Science, Food Science, and Human Nutrition programs.