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  1. Summer Undergraduate Research in Genetics & Genomics at Texas A&M

    https://ansci.osu.edu/january-30th-january-23rd-2023-january-16th-2023-january-9th-2023/summer-undergraduate-research

    that includes a 3-credit hour Bioinformatics class. Their  free  online  application   is now open for ...

  2. Dairy Herd Management

    https://ansci.osu.edu/courses/animsci-4007

    ANIMSCI 4007 Application of scientific principles to practical herd management, analyses of ...

  3. Small Ruminant and Pseudo Ruminant (Sheep, Goat, Llama, Alpaca, & Deer) Production and Management

    https://ansci.osu.edu/courses/animsci-400401

    ANIMSCI 4004.01 Application of science and basic principles of nutrition, genetics, physiology, ...

  4. Equine Production and Management

    https://ansci.osu.edu/courses/animsci-4001

    ANIMSCI 4001 Application of scientific principles and best management practices in the areas of ...

  5. Food Animal Processing

    https://ansci.osu.edu/courses/meatsci-3210

    MEATSCI 3210 Hands-on application of the procedures involved with food animal harvest, inspection, ...

  6. Swine Production

    https://ansci.osu.edu/courses/animsci-400301

    ANIMSCI 4003.01 Application of science and basic principles of nutrition, physiology, genetics, ...

  7. Molecular Biology Techniques

    https://ansci.osu.edu/courses/animsci-8780

    ANIMSCI 8780 Demonstrates the applications of molecular biology by involving the students in ...

  8. Equine Assisted Activities and Therapies

    https://ansci.osu.edu/courses/animsci-5551

    development and practical application of an equine assisted therapy program. Graduate Undergraduate 2.0 Autumn ...

  9. Beef Cattle Production and Management

    https://ansci.osu.edu/courses/animsci-400201

    ANIMSCI 4002.01 The application of science and basic principles of nutrition, genetics, ...

  10. Processed Meats

    https://ansci.osu.edu/courses/meatsci-4510

    application of non-meat ingredients and a variety of cooking methodologies to enhance palatability and value. ...

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