. A SURYEY OF THE GRADUATE C U R R l C U L A I N MEATS It is believed that the suggestion leading t o t h i s assignment was r e a l l y an outgrowth of an informal g x u p discussion following t h e able presentation of a paper e n t i t l e d "A Survey of Course Content i n Advanced Meat", by Dr. Vern R. Cahill of Ohio a t t h e th Reciprocal Meats Conference. Dr. Cahill l i s t e d courses c l a s s i f i e d as advanced work i n the f i e l d of meats and excluded courses i n cutting md/or slaughtering as we a s courses primarily related t o grading and judging. It is assumed from the tabulation of these courses that they are "taught a t the graduate l e v e l, and therefore, no mention is made i n t h i s survey of t h e courses primarily r e l a t e d t o meat, In the Cahill refort numerous courses i n other departments a r e l i s t e d as prerequisites t o these advanced meat courses and the observat i o n s o f t h e above mentioned discussion group l e d t o courses of study leading t o an advanced degree and which courses outside the i n i t i a t i n g department might be suggested as contributing d i r e c t l y t o t h e f i e l d of meat study. I have not been informed of t h e thinking of t h e executive committee o r the teaching commtttee regarding t h e content of t h i s paper, but I cm sure that there is no thought towards a stereotype course of study. I am sure that it is recognized by all of us that any course of s-tlrdy leading t o an advanced degree must be Zlexible and t a i l o r e d t o s u i t t h e individual, that it depends upon the individual needs and aptitudes, but should contain minimum requirements i n t h e sciences with additional courscs where t h e nature of t h e research o r the i n t e r e s t of t h e student are given due consideration; o r as one individual a p t l y stated t h e case " t o see that the course of study should be t a i l o r e d t o f i t the individual student rather than requiring t h e student t o f i t a required course of studyft. I believe that i n all cases t h e course of study f o r an advanced degree is the product of t h e combined thought of an advisory committee, thereby, providing f o r both width and depth of f i e l d. A survey of catalogs would seem t o indicate t h a t t h e minimum requirements f o r t h e degree of doctor of philosophy c a l l s f o r a t l e a s t three years of two semesters each, of graduate study beyond t h e bachelors degree, equivalent t o not less than 90 6emester hours, including 0 o r mre hours of course work and t h e doctors d i s s e r t a t i o n. Specific f i e l d s of s t u w are approved and designated by the graduate school as major f i e l d s which are supported by minor fields of study. The minor f i e l d may be within the department offering t h e major work f o r the degree o r other departments. Approximately two-thirds of the student's course work is devoted t o the major subject and one-third t o one o r more minor subjects. In t h i s case the mrd subject is used t o designate a recognized f i e l d of study and not defined by the l i m i t s of the department. A questionnaire was prepared and mailed t o a l l i n s t i t u t i o n s that lave participated i n t h e proceedings of the R. M. C. over the years. A
9. t o t a l of thirty-two questionnaires w e r e mailed and answers were received i n one form o r another from twenty-six. Twenty-two of these i n s t i t u t i o n s o f f e r work leading t o the Ph.D. degree and f o u r o f f e r work only towards an. S. degree a t t h i s time. Since the M. S. degree is e s s e n t i a l l y a step towards a Ph.D. degree no attempt has been m d e i n the presentation t o d i s tinguish between these twr, l e v e l s as t h e suggested course i n a l l cases indicated as recommended f o r the M. S. l e v e l were a l s o included i n t h e o u t l i n e f o r t h e more advanced degree. It is recognized that no two i n s t i t u t i o n s a r e organized under the same schools o r departments, but the following is a list of t h e departments i n which the f i e l d in which we are considering is offered. Animal Husbandry 9 Food Science Animal Science 7 Meat and Animal Science Animal Production The majority of t h e i n s t i t u t i o n s indicate t h a t t h e course of study i s divided i n t o a major o r minor, indicated major and double minor; a j o i n t major, variable, no declared major o r minor and declared minor. - The following t a b l e gives a list of departments from which course work is drawn and the frequency with which they were indicated ( t o t a l ). Agricultural Chemistry Genetics Agricultural Economics Histology AgronorQT Microbiology o r Bacteriology Bio -Chemistry Nutrition Anaton~y Physiology 7 Ehsiness Administration Physics Biology Pathology Pharmacy Chemical Engineering Poultry Dairy Industry Statistics Foods and Nutrition(H.E.) V e t Medicine Food Science zoology Chemistry 0
0. The following is a breakdown of the courses recamended o r required i n each department with the number of times each course was mentioned. The number of c l a s s hours varied. Chemistry - General Physical Chemistry Organic Chemistry Quantitative Analysis Qualitative Organic Varying from f i v e hours and two seuesters, o r three quarters. Biochemistry Twenty-one ins-titutions indicated biochemistry a s a s p e c i f i c course, and recommended from f i v e t o f i f t e e n hours and one indicated a p o s s i b i l i t y of hours, another hours. It is assumed i n t h e case of each of t h e l a r g e r requirements, courses i n t h e Departmnt o f Biochemistry a r e intended, though not l i s t e d. The following l i s t s biochemistry a s a course and additional course offered within t h e Department os' Biochemistry. Biochemistry Lipids Nutrition Metabolism Advanced Biochemistry Enzymes Physiological Chemistry Vitamins Advanced Phys. Chemistry Cello ids Protein Chemistry Bacteriology listed. - courses mlated t o bacteriology o r microbiology, were General Iact e r i o l o gy 7 Bacteriology of Food Microbiology Food Preservation Micro Bact. Technique Industrial Bacteriolow Advanced Bacteriology Food & Sanitation Physiology of Bacteriology Yeasts and Molds Taxonimy Metabolism Foods Veterinary Medicine: In ome instances v e t e r h a r y medicine was indicated as a school and i n other cases as a Department. It w i l l be noted t h a t t h e r e is a considerable degree of duplication between V e t. Medicine and Zoology. It i s j u s t a matter o f where t h e subject matter is taught.
. Phys iology Ruminant Nutrition 0 Non-Ruminant i h t r f t i o n H i s tology Anatomy and Physiology Histology Problems Cellular Physiology Parasitology Mammalfary. FJhysiology Food Elygene Pathogenic Yicrobiology Anatomy 9 zoo log^: As indicated e a r l i e r t h e r e is duplication of courses i n zoology with V e t. Medicine, This i s not a duplication of course work but r a t h e r l o c a t i o n of course work within an i n s t i t u t i o n. The number of hours i n Zoology ranged f r o m t o c r e d i t hours. H i s tology C e l l u l a r Plys iology Physi ology Histology Technique Micro Technique Anatow Comparative A n a t o q Economic Ent ornol o gy Anatomy & physiology Genetics Endocrinology Elnb ryology Advanced PhySiOlOgY Mathematics and S t a t i s t i c s : Elathematics and S t a t i s t i c s were included under the ~- headinn as i n most cases, courses i n s t a t i s t i c s are taught i n the Department o? Mathematics, t h o k h i n some cases there i s a separate department of S t a t i s t i c s. Some bowledge of s t a t i s t i c s i s a necessity today and a i n s t i t u t i o n s where the form was f i l l e d out indicated one o r more courses in s t a t i s t i c s and som i n s t i t u t i o n s indicated they recommended from t o hours, 9 hours, two semesters, minimum of t h r e e courses, e t c. Introduction t o S t a t i s t i c s S t a t i s t i c a l Method i n Research Statistics Stat. I n t e r p r e t a t ion Biometry Ekperimental Methods 0 Analysis of Variance Correlation Analysis S t a t i s t i c a l Design Advanced S t a t i s t i c s Calculus
. Food Science : Dairy and Food Industxy Principles of Food Science Food Science Technique Regulatory & Quality Standard6 Daily and Food Mechanics Physical Cbemistly of b i r y and Food Products Principles of' Fowl Prese mat ion Food Packaging Food Freservation & Decomposition Methods of Food Technology O t h e r Department and Courses Mentioned : Chemical Engineering - Foods and Nutrition (H. E.) Courses (? ) Ekperimental Cooking Human Nutrition Experimental. Foods Mineral Nutrition Ecc noaic S Productive Economics Consumer Economics Marketing Processed Food Phystcs: Seven i n s t i t u t i o n s require one year of physics. Radiation Physics and Physics o f Development were the only tw courses i n physics named, which was somewhat of a surprise i n t h i s age of Radiation, Tracers and x-rays. Most of the questionnaires made reference t o require undergraduate work. There a r e very f e w graduate students who do not f i n d it necessary t o take considerable work a t the undergraduate l e v e l i n order t o procure adequate technical background as well as "thinking" f o r advanced courses. A good deal of t h i s can be avoided i f t h e student plans h i s work as an undergraduate i n preparation f o r graduate study, but a t the present time t h i s group seems t o compose the minority though there i s much more thought and preparation given t o graduate study by the undergraduate of today, than there was indicated a f e w years ago. This study i s concerned only with recommended course mrk f o r graduate students who expect t o earn a Ph.D. degree with a major i n the f i e l d of meats, whether the department in which the work i s offered is h i m a l Eiusbandry, Animal Science, Food Science o r a department under some other t i t l e. The course work a t the various i n s t i t u t i o n s d i f f e r i n name,
. but i n most cases we can look through the course t i t l e and picture t h e subj e c t matter, ( i n l i s t i n g courses we have been r a t h e r libel-a i n t h i s respect. The predominant thoughts of the graduate advisory committees seem t o be i n t h e same d i r e c t i o n as, we might expect, and t h i s i s towards Chemistry, Phyeical Chemistry, Biochemistry, Micmbiology, Zoology and S t a t i s t i c s. It is hoped that t h i s survey may prove of sone value t o those who as members of advisory committees, have t h e responsibility of planning graduate courses of study. % o f f e r s the "thinking" of others along t h i s l i n e, but the background o r preparation of the student, t h e research work t o be carried out, t h e aptitude of tb-e student and t h e available supporting subject matter a t the p a r t i c u l a r i n s t i t u t i o n r r t l l always be of major consideration. (Applause) NR. PRICE: Thank you, Professor Mackintosh. I a m sure t h e r e may be some questions but in the i n t e r e s t o f time I t h i n k we will c a l l of: the q u e s t i m s on t h i s paper and hope that we have t i m e t o cover them l a t e r. THE CRqm9M: I warned you e a r l i e r t h i s morning t h a t we weren't going t o be very formal and i n t h e i n t e r e s t of Professor W e having plenty of time not only t o present h i s subject but t o g e t us over t o perhaps one of the most important a c t i v i t i e s of today and t h i s is the noon luncheon, we have worked out a switch with t h e I n t e r c o l l e g i a t e A c t i v i t i e s Committee. They have kindly consented t o appear on the program tomrrow afternoon a t one o'clock, so don't be g e t t i n g worried if Larry talks u n t i l :0 o r whatever t i m e he wants because we have plenty of t i m e. There has been a program change tomorrow afternoon* One of the speakers i s not going t o be here and we w i l l have s u f f i c i e n t time f o r t h e I n t e r c o l l e g i a t e A c t i v i t i e s Committee. So, i f you want t o ask a question, I think there i s time. MR. PRICE: T h a t is f i n e. A r e there any questions t o be directed t o the l a s t speaker? Yes? MR. HENFUCKSON: (Oklahoma State University) I d i d n ' t hear h v e say much about physical chemistry. I wondered whether i n the survey you found that many i n s t i t u t i o n s require physical chemistry? MR. MACKINTOSH: physical chemistry. I think there were o n l y four mentioned