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Doctor of Philosophy in Animal Sciences - Meat Science
在堪薩斯州立大學
關於課程
The Department of Animal Sciences and Industry is a comprehensive unit supported by about 50 faculty devoted to research, teaching, and extension activities related to domestic farm animal species. Currently, the department has approximately 1,000 undergraduate students advised in the department and about 60 graduate students pursuing either M.S. or Ph.D. degrees in the Animal Science graduate program. For graduate training, the department has animal research and teaching units located conveniently to the main campus. Those units include beef (grazing and feedlot), dairy, swine, sheep, poultry, and horse teaching and research units. In addition, both Call Hall and Weber Hall contain laboratories equipped to conduct most analytical techniques required for research. Graduate training in the Department of Animal Sciences and Industry is organized within six functional discipline groups including animal breeding and genetics, meat science, monogastric nutrition, physiology, ruminant nutrition, and food science. The food science program represents a large interdisciplinary degree program and is detailed in a separate area in the catalog.
The meat science program is comprehensive and prepares students for fundamental and applied research, product and process development, and technical service in industry, academic, regulatory, and international positions. Faculty conduct research in tissue growth and development, ante- and post-mortem factors and processes affecting meat quality and composition, myofibrillar, collagen, and pigment chemistry, packaging, lighting, byproduct value enhancement, processed meats, quality assurance, and safety of meat and meat products. Facilities include a fully equipped meat laboratory that permits experimental and industry-like fresh and processed meat processing, research laboratories for physical and chemical analyses, and thermal processing, display, and sensory facilities for instrumental and sensory panel evaluation of meat products. Graduate students are actively involved in teaching, research, and extension activities as part of their training.
The meat science program is comprehensive and prepares students for fundamental and applied research, product and process development, and technical service in industry, academic, regulatory, and international positions. Faculty conduct research in tissue growth and development, ante- and post-mortem factors and processes affecting meat quality and composition, myofibrillar, collagen, and pigment chemistry, packaging, lighting, byproduct value enhancement, processed meats, quality assurance, and safety of meat and meat products. Facilities include a fully equipped meat laboratory that permits experimental and industry-like fresh and processed meat processing, research laboratories for physical and chemical analyses, and thermal processing, display, and sensory facilities for instrumental and sensory panel evaluation of meat products. Graduate students are actively involved in teaching, research, and extension activities as part of their training.
- 實習機會
開始日期及學費
如何申請
Entry requirements for 堪薩斯州立大學
Transcripts of all previous undergraduate and graduate coursework.
TOEFL iBT - 79, TOEFL PBT - 550, IELTS - 6.5
English language requirements
托福(TOEFL iBT)總分: 79.0
下一個申請期限 01 March 2024更多資訊
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