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  1. SPEC Applications

    https://ansci.osu.edu/newsletter/student-newsletter/september-9-2019-september-1-2019-august-26-2019-august-21-2019/spec

    promote and engage in sesquicentennial events and promotions from autumn 2019 – autumn 2020. This ... opportunities Network with peers, college leadership and external partners   Deadline: September 13, 2019 Link ...

  2. Nutrition Research Design

    https://ansci.osu.edu/courses/animsci-7789

    HumnNtr 7789. Cross-listed in HumnNtr. Graduate 1.0 Autumn 2019 Jeffrey L. Firkins In Person Columbus ...

  3. Introduction to Graduate Studies in Animal Sciences

    https://ansci.osu.edu/courses/animsci-6000

    required to pursue a graduate studies in the field. Prereq: Grad standing. Graduate 1.0 Autumn 2019 In ...

  4. Meat Animal and Carcass Evaluation

    https://ansci.osu.edu/courses/meatsci-3310

    Prereq: Not open to students with credit for AnimSci 305. Undergraduate 3.0 Autumn 2019 Lyda G. Garcia In ...

  5. Professional Development in Meat Science

    https://ansci.osu.edu/courses/meatsci-3488

    course is graded S/U. Undergraduate 1.0 Autumn 2019 Spring 2020 Michael Cressman Lyda G. Garcia C. Lynn ...

  6. Professional Networking in Animal Sciences

    https://ansci.osu.edu/courses/animsci-3500

    and the potential for career development. Undergraduate 2.0 Autumn 2019 Michael Lilburn Michael ...

  7. Exploring Animal and Meat Sciences

    https://ansci.osu.edu/courses/animsci-1100

    professional development. Cross-listed in MeatSci. Undergraduate 0.5 Autumn 2019 Mariette Benage, M.S. In ...

  8. Management Intensive Grazing

    https://ansci.osu.edu/courses/animsci-3400

    2019 William F. Pope In Person Columbus Laboratory Lecture Animal Sciences ...

  9. Ruminant Nutrition

    https://ansci.osu.edu/courses/animsci-5031

    or Grad standing. Not open to students with credit for 630.01. Graduate Undergraduate 3.0 Autumn 2019 ...

  10. Bar-B-Que Science

    https://ansci.osu.edu/courses/meatsci-2010

    products. Students will be introduced to product sensory techniques. Undergraduate 2.0 Autumn 2019 Spring ...

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