CAHILL. Reports from 24 i n s t i t u t i o n s contained information a p F l i c a b l e t o t h i s section. T i t l e o f Degree:

Transcription

1 8 A S U R V E Y OF C O U R S E O F F E R N G S A N D D E G R E E R E Q U f i E W E N T S N FEAT S C l f N C E V R CAHLL But f o r meat, t h e meat animals would have l i t t l e purpose and probably never would have l i f e R e f l e c t i o n on t h a t statement ( c r e d i t e d t o t h e e l d e r s t a t e s r e n o f t h i s meat f r a t e r n i t y ), e s t a b l i s h e s i n o n e ' s md t h a t meat i s t h e hub of t h e animal i n d u s t r y Sce t h e h i s t o r i c a l i n c e p t i o n o f c o l l e g e meat t e a c h i n g i n Animal Husbandry, t h e r e has been added t h e a t t e n t i o n t o p r o c e s s i n g i n dimensions which were o n l y dreams a t t h e f i r s t Reciprocal Meat Conference, A s one m e n t a l l y combes t h e f a r reachg e f f e c t s of meat on animal production, i n p r o c e s s i n g and as a consumer i t e m, t h e r o l e of meat s u b j e c t m a t t e r i n a c o l l e g e curriculum assumes a p o s i t i o n i n t h e f o r e f r o n t Personnel o f t h e Reciprocal Meat Conference have been cognizant of meat t e a c h i n g needs Previous surveys have r e s u l t e d i n a b a s i c course s y l l a b u s (9) and a s h a r i n g o f s u b j e c t m a t t e r i n advanced meat courses (96) For t h i s p r e s e n t survey, q u e s t i o n n a i r e s were mailed t o 9 i n d i v i d u a l s r e p r e s e n t i n g as many i n s t i t u t i o n s known o r thought t o have meat t e a c h i n g programs Twentyeight r e p l i e s were r e c e i v e d from i n s t i t u t i o n s i n Canada and t h e United S t a t e s ; d i s t r i b u t i o n by geographic a r e a and magnitude of programs was e x c e l l e n t The purpose of t h i s survey was t o s h a r e w i t h t h e membership i n f o r m a t i o n concerng c u r r i c u l a content and a d m i n i s t r a t i o n a t b o t h t h e undergraduate and graduate l e v e l s The r e s u l t s have been t a l l i e d i n f o u r segments; one each f o r BS, MS and PhD programs and t h e f o u r t h a b r i e f summary of meat course o f f e r i n g s CURRCULUP LEADNG TO A BS DEGREE Reports from i n s t i t u t i o n s contaed formation a p F l i c a b l e t o t h i s section T i t l e o f Degree: BS BS BS BS BS c Agr Animal Husbandry Agr Science 7 *Some o f t h e s e may be tagged degrees bvt r e p o r t e d o n l y as BS

2 9 Department a d m i n i s t e r i n g t h e undergraduate work f o r Meat Science Students: Animal Husbandry s Animal n d u s t r i e s A n i m a l HusbandryVeterary Science A n i m a l ScienceMeats Meat and Course hours r e q u i r e d f o r t h e degree: i n s t i t u t i o n s on semester b a s i s 9 i n s t i t u t i o n s on q u a r t e r b a s i s hours Avg 86 hours Avg f t h e : r a t i o f o r s e m e s t e r : q u a r t e r hours i s a p p l i e d t o t h e s e requirements, s i m i l a r i t y o f t h e two systems i s remarkable Curricula options available t o the students : S i m i l a r i t i e s i n t h e responses t o t h i s q u e s t i o n suggest t h a t c o n s i d e r a b l e i n s t i t u t i o n a l crossbreedillg has occurred i n c u r r i c u l a development The t r e n d of emphasis toward s c i e n c e ( a t l e a s t by s t a f f ) i s evident S c i e nc e Bus i ne s s Ce ner a A g r i c u l t u r a l Production Technology ndustry and/or Technology Service Nut rit i o n Total ( i n i n s t i t u t i o n s ) A q u e s t i o n c r e a t e d b u t not answered i s whether o r not t h e r e i s i n c r e a s i n g r i g i d i t y i n Freshman and Sophomore schedules w i t h o p t i o n s e l e c t i o n occurrg l a t e r Course requirements: The attempt t o l e a r n about mimum course requirements w a s e l u c i d a t i n g An a r b i t r a r y grouplng of courses i n t o c a t e g o r i e s a d m i t t e d l y i s fuzzy f o r example, s t a t i s t i c s may be t a u g h t i n Math o r i n Zoology; g e n e t i c s i n or Biology To f a c i l i t a t e summarization t h e number o f hours c r e d i t have been converted t o a q u a r t e r basis

3 6 No of stitutions reportg requirement Subject bl H r s Req (Range Humanities and/or S o c i a l Science English r e q u i r e 9 hours Mat hematic s 8 specified calculus B i o l o g i c a l Sciences 6 Varied course clusions Microbiology 8 Usually course w i t h o r tt/o l a b Chemistry V a r i a t i o n among c u r r i c u l a r options Organic Chemistry i n s t r e q u i r e it Biochemistry 7 Physics 6 Meat and/or 6 79 Other courses nclude Comun,:ations, b u s i n e s s t y p e courses Econom,:s, 8 i n Science o p t i o n only Anatomy and t becomes obvious t h a t meat courses a r e l a r g e l y i n t h e ' ' e l e c t i v e " s t a t u s and more f r e q u e n t l y counted a s c o n t r i b u t i n g t o a requirement i n t h e major A t l e a s t one i n s t i t u t i o n has focused a t t e n t i o n on meat w i t h a p a i r o f courses i d e n t i f i e d a s for Freshman and Sophomores, r e s p e c t i v e l y Based on t h e percentage of r e q u i r e d meat courses beg i n t h e "Begng" category ( o f t e n i n v o l v i n g animal and c a r c a s s e v a l u a t i o n ), t h e v a l u e o f t h e s e courses a p p a r e n t l y i s recognized by animal s c i e n t i s t s Teachers of meat s c i e n c e might w e l l proudly accept t h e p r i v i l e g e and c h a l l e n g e of t e a c h i n g " e l e c t i v e " o r "option" c o u r s e s,

4 6 CURRCULAR REQUREMEbTS FOR TKE MS DEGREE T i t l e of degree( s ) o f f e r e d : ~ MS MS MS MS MS Agr Animal usbandry Department : Animal Husbandry, Animal Husbandry s Animal HusbandryVeterary Science Animal ndustryveterary Science Animal n d u s t r y Hours of c r e d i t : Seme,P t e r No of n s t i t u t i o n s Hours required* Average Normally completed Average ++ Quarter Some discrepancies may e x i s t from i n c l u s i o n o r exclusion of c r e d i t f o r research and t h e s i s Thesis requirement: Yes Usually Optional Thesis or Master's Report 7 Subject matter normally pursued: A s a student embarks on study a t t h i s l e v e l t h e q u a l i f i c a t i o n s "normally" pursued becomes l e s s applicable Wide v a r i a t i o n occurs betveen programs and between students i n s i m i l a r programs Previous p r e p a r a t i o n and goals n a t u r a l l y fluence course e l e c t i o n One resfondent probably represented many when he >mote "Course requirements a r e e s t a b l i s h e d by conference between student and major professor ' A s i n t h e undergraduate program, it i s d i f f i c u l t t o group courses because of t h e v a r i a t i o n i n course names, teachg department, e t c However, t h e reader who peruses t h e follo>rg compilation from i n s t i t u t i o n s very l i k e l y w i l l g a i n i n s i g h t not previously recognized ( C r e d i t hours a r e reported on "quarter" b a s i s (Semester hours x ) f o r ease of comparison)

5 6 Subject No of nstit reportg Hours Anatomy Biochemistry P h y s i c a l Chemistry Microbiology Mathematics S t a t i st i c s 7 8 Meat Science Thesis Other c o u r s e s 8 8 (Avg 9 ) Semar ( sometimes without c r e d i t ), N u t r i t i o n, Physiology, c a r c a s s e v a l u a t i o n, r e s e a r c h methods, and t e c h n i q u e c o u r s e s f o r Histology, Microbiology, Photography and Chemistry Trag: The query concerng s t u d e n t a s s i s t a n c e v a s answered a s follows : Required t o a s s i s t w i t h t e a c h i n g? Yes~ No Required t o a s s i s t w i t h r e s e a r c h o t h e r t h a n h i s t h e s i s work? Yes6 No _ PHD COURSE REQUREMENTS Considerable c u r i o s i t y concerng PhD programs has been expressed by v a r i e d t y p e s of i n d i v i d u a l s i n and around c o l l e g e campuses Some of t h e i r q u e s t i o n s may b e answered by t h i s survey a l t h o u g h i t s q u e s t i o n i n g was l i m i t e d i n o r d e r t o encourage response Department under whose a u s p i c e s t h e meat program i s a d m i n i s t e r e d Animal Husbandry Animal S c i e n c e s Animal Husbandry o r Animal S c i e n c e o r Animal S c i e n c e o r Dairy e: Food n d u s t r y Meat and n t e r d e p a r t m e n t a l : N u t r i t i o n, Physiology and Bio chemi str y 8 Hours r e_q u i r e d : Many v a r i a t i o n s were r e p o r t e d i n a range from t o 96 q u a r t e r hours and t o 6 semester hours beyond t h e MS degree Apparently some i n s t i t u t i o n s do not r e q u i r e a mimum number of hours S e v e r a l i n s t i t u t i o n s answered i n terms of requirements beyond t h e BSc, degree which prompts a q u e s t i o n concerng a t r e n d t o combe t h e g r a d u a t e degree programs

6 6 Although t h e t i m e requirements t o complete t h e work t o v a r d degree ranged from y e a r t o r e s i d e n c y upward, t h e most f r e q u e n t l y mentioned time was t h r e e y e a r s This i s i n t e r p r e t e d not a s b e i n g a r e g u l a t e d mum b u t r a t h e r as a reasonable l e n g t h of time i n which t h e s t u d e n t may expect t o accomplish t h e academic requirements 8 S u b j e c t ma t t er normally parsued: No doubt each respondent t o t h e q u e s t i o n n a i r e could c i t e numerable exceptions t o h i s answer, a t a l l y of answers i s p r e s e n t e d below Note t h a t t h e course c r e d i t hours a r e expressed on t h e b a s i s of t h e q u a r t e r system Occasionally, a high f i g u r e was i d e n t i f i e d w i t h a s p e c i a l program No of nstitutions Reportg S u b j e c t Matter Anatomy Biochemistry ; P h y s i c a l Chemistry Microbiology Mathema t i c s Statistics Me a t Science Others Thesis o r d i s s e r t a t i o n 6 Hours S p e c i f i c Meat Science courses mentioned cluded s u b j e c t m a t t e r r e l a t e d t o processg, technology, d i s t r i b u t i o n, products, muscle b i o l o g y, methods and s p e c i a l problems Under t h e courses considered t o be p r i m a r i l y o r i e n t e d v e r e r e p o r t e d food chemistry, l i p i d s, enzymes, c o l l o i d a l, high energy components, p r e s e r v a t i o n, thermal p r o c e s s i n g, f l a v o r and accepta b i l i t y, s a n i t a t i o n, i n s t r u m e n t a t i o n and methods A t some i n s t i t u t i o n s one or more of t h e s e c a t e g o r i e s a r e t a u g h t un&r a biochemistry l a b e l Other courses l i s t e d a p p a r e n t l y were s i m i l a r t o t h e Food Science category b u t t a u g h t by o t h e r departments Exceptions t o t h i s g e n e r a l i z a t i o n a r e physiology, n u t r i t i o n, endocrology, medical s c i e n c e, cytology, and language c m r s e s Another p e r m i t s mathematics course s u b s t i t u t i o n f o r one language C r e d i t r e p o r t e d f o r t h e d i s s e r t a t i o n e f f o r t probably r e f l e c t s not o n l y a v a r i a n c e i n emphasis placed on t h e r e s e a r c h a s compared t o course work b u t a l s o t h e hours of c r e d i t a l l o v e d f o r s i m i l a r amounts of research a t the various stitutions

7 6 MEAT COURSE OFFERNGS Meat S c i e n c e p e r s o n n e l f r e q u e n t l y s h a r e i n f o r m a t i o n concerng t h e i r t e a c h i n g programs and have expressed a d e s i r e t o s e e i n summary form t h e e x t e n t of c o u r s e s t a u g h t a t s i s t e r i n s t i t u t i o n s O f t h e 8 i n s t i t u t i o n s r e t u r n i n g a q u e s t i o n n a i r e, 7 r e p o r t e d a t l e a s t a begng meat c o u r s e A s compared w i t h t h e 96 Survey of Advanced Meat Courses, a d d i t i o n a l advanced c o u r s e s a r e b e i n g t a u g h t i n 967 No o f n s t i t u t i o n s Q u e r i e s mailed Returns r e c e i v e d Advanced c o u r s e s o f f e r e d M u l t i p l e advanced c o u r s e s o f f e r e d 6 n t h e follo trg t a b l e i s p r e s e n t e d a summary of t h e survey of course o f f e r i n g s : Summarv o f Meat Courses Taught a t 8 n s t i t u t i o n s Teac Offergs Enroll lent ~per y e a r Undergrad Type of Course _Graduate li Home Ec, D i e t i t i a n, 7 8 n s t i t u t i o n Management 9 / Basic Meat n d u s t r y Course L7 Meat Gradg, E v a l u a t i o r and Judgg 6 Processed Meats Pa n t Opera t i o n s / 8 i / HR / Q u a l i t y Control Meat Marketg l Advanced Meat Science n s t r u m e n t a t i o n and Research Technique bleat Microbiology Muscle Biology 6 6 L i v e s t o c k & Meat Animal Evaluat i o n :: Level # i/ i Begng Advanced undergraduate Graduate p r i m a r i l y every o t h e r year O, 8 / 9 O 6 7 ~

8 6 nstitutions Represented the Survey Auburn University Brigham Young UniTrersity Clemson University Colorado State University Cornel University University of Connecticut Fresno State College University of Guelph University of daho owa State University Kansas State University University of Kentucky Louisiana State University Michigan State University Mississippi State University Montana State University Ohio State University Oklahoma State University Oregon State Vniversity Furdue University Rutgers CAES South Dakota State University University of Tennessee Utah State University Virgia Polytechnic nstitute West Virgia University University of Wi s cons i n University of Wyomg n conclusion, after perusg this entire survey, one may logically conclude that advanced degree programs are "tailored to fit" the situation With the advent of undergraduate honors programs and combed BSMS programs, the personal tailorg for undergraduates may become creasgly frequent On the words "tailored to fit" hge both a warng for caution and a significant challenge too often mimized Rigid course requirements are not feasible for reasons which are obvious Then, too, the title of a course or the hours of credit are far overshadared by the course content and content is only as meangful as the professor and student make it n "tailorg" a program the ultimate goal should be kept plaly sight This survey dicates some rather rigid specialization subject matter areas This is desirable As the fields of knowledge mea,t science deepen, specialized trag of some dividuals is necessary although it is just as essential to contue trag other persons with a broad base of competence Perhaps the courses scheduled really are those demanded by graduate students earnestly quest of formation as a result of spirations arisg from many sources As staff persons ire need to contue to quire and to share our ideas and programs with those other disciples and at other stitutions Above all, a strivg for and acceptance of wise adjustment is commendable PROF WALLETT'NE: 'd like to thank the speakers and those who have prepared the program for today, and we'll open it now to discussion f you will please state your name and the name of the stitution so we can pick it up this microphone We're open for discussion or true reciprocation and then we'll go to that other type just a mute Any quest ions? Come nt s?