Explores procurement, processing, and distribution of poultry meat, eggs, and further processed products. Composition, quality measurements, preservation, and economics are related to the biochemistry, microbiology, and technology involved in current processing methods.

Introduces systemic physiology of avian species with emphasis on functions related to production; included are endocrine and neural control, special senses, cognition and behavior, thermoregulation, and the major organ systems (cardiovascular, muscular, skeletal, respiratory, renal, and reproductive).

Focuses on the production of high quality day-old chicks and poults and the management factors involved with breeder flocks, incubation, and embryology. Aspects of operating a hatchery are also included. Field trip(s) planned.

Develops a conceptual understanding of nutrient requirements for optimal growth and production of commercial poultry species. The use of computer programming for feed formulation is emphasized.

Trains students to identify diseases that commonly plague poultry. Instruction on animal well-being, transport regulations, disease surveillance, and methods of disinfection and sanitation are included. Field trip(s) planned.

Offers current poultry management priorities presented by industry professionals. Segments of poultry business management that will be featured include: processing plant, feed milling, production complex, flock service personnel, transportation, and construction of large poultry barns, etc.