Courses

All Bachelor of Science in Agriculture Graduate Undergraduate

Milk Hygiene

ANSC 136 Pre-requisite: ANSC 135 Co-requisite: None Credit: 3 units Offered: Sem 1  Description: Hygiene in milk production, processing and distribution Course Outcomes: Know basic standards of milk hygiene Understand how different factors affect milk quality Have skills in assessing milk quality Discuss hygiene standards on dairy plant operations

Introduction to Dairy Technology

ANSC 135 Pre-requisite: CHEM 40 or COI Co-requisite: None Credit: 3 units Offered: Sem 1 and Sem 2 Description: Fundamentals of milk and milk processing technology Course Outcomes: Know milk’s chemistry, physical properties and microbiology. Understand the principles of basic milk processing operations. Perform milk and milk products’ analyses Process liquid milk and milk products […]

Comminuted Meat Products

ANSC 132 Pre-requisite: CHEM 17, ANSC 1 or COI Co-requisite: None Credit: 3 units Offered: Sem 1 and Sem 2 Description: Muscle structure, chemical composition and physic-chemical properties of meat, the conversion of muscle to meat, and processing of comminuted meat products Course Outcomes: Know the meat’s structure, chemical composition and physic-chemical properties Understand biochemical […]

Meat Processing

ANSC 131 Pre-requisite: ANSC 2 or COI Co-requisite: None Credit: 3 units Offered: Sem 1 and Sem 2 Description: Meat selection, identification of standard cuts, meat curing and other meat preservation methods Course Outcomes: Know the physical and chemical characteristics of meat and their relation to quality Know the criteria that may be used to […]

Dairy Production

ANSC 122 Pre-requisite: ANSC 2 or COI Co-requisite: None Credit: 3 units Offered: Sem 1 and Sem 2 Description: Breeding, feeding and management of dairy animals; milking methods and the production methods of clean milk. Course Outcomes: Discuss concepts and principles in dairy cattle production Display common management practices and proper milking technique in a dairy […]

Beef Production

ANSC 121 Pre-requisite: ANSC 2 or COI Co-requisite: None Credit: 3 units Offered: Sem 1 and Sem 2 Description: The breeding, feeding and management of beef cattle and carabaos on the range and in confinement; economics of beef production Course Outcomes: Explain the role of beef cattle in the local and international setting Describe the […]

Poultry Management

ANSC 117 Pre-requisite: ANSC 116 or COI Co-requisite: None Credit: 3 units Offered: Sem 1 and Sem 2 Description: Practices of Incubation, Breeding, Rearing, Feeding, Judging, Selection and Layer Management Course Outcomes: To apply concepts and principles in avian anatomy, physiology, health, nutrition, breeding, slaughtering, processing and marketing  in poultry production To perform management practices […]

Poultry Production

ANSC 116 Pre-requisite: ANSC 2 or COI Co-requisite: None Credit: 3 units Offered: Sem 1 and Sem 2 Description: Principal Factors in Commercial Poultry Production Course Outcomes: Identify the various species of poultry and economically important breeds and explain the principles and practices in poultry breeding Explain the principles, requirements and management in egg farm […]

Swine Production

ANSC 111 Pre-requisite: ANSC 2 or COI Co-requisite: None Credit: 3 units Offered: Sem 1 and Sem 2 Description: Breeding, Feeding and Management of Swine, Economics of Swine Management Course Outcomes: Integrate the principles of breeding, physiology and nutrition in explaining practices in swine production Discuss the interrelation of the different components of the swine […]

Slaughter and Meat Evaluation

ANSC 106 Pre-requisite: ANSC 2 or COI Co-requisite: None Credit: 3 units Offered: Sem 1 and Sem 2 Description: Ante-mortem and post-mortem inspection of slaughter animals, slaughtering, carcass evaluation and meat hygiene Course Outcomes: Know the basic equipment and tools needed to slaughter, fabricate and evaluate carcasses Know the basic considerations in the slaughter of animals […]