The curriculum in the Department of Animal Sciences and Industry is structured to facilitate student growth in several key areas identified as desirable by the entire university community. Those areas include the display of breadth and depth of knowledge appropriate for a student's field of study, the ability to apply critical thinking skills, exhibiting strong communication skills, having respect for all people and possessing the skills needed to work in a diverse environment, adopting personal responsibility for learning as well as the life-long pursuit of personal and professional development. While pursuing these broad learning outcomes, we offer undergraduate students the opportunity to specialize in one of five areas: Animal Products, Business, Communications, Livestock Production and Management, Bioscience/Biotechnology, and Pre-veterinary Medicine. In addition, graduate student specializations are available in each of the major discipline areas present in the department. Currently, the department is staffed by over 40 faculty in the assistant, associate and full professor ranks and over 25 instructors and/or research assistants representing the disciplines of animal breeding/genetics, animal behavior/welfare, food science, meat science, monogastric nutrition, physiology, and ruminant nutrition. Teaching, research, and extension programs address most major food animal species in addition to horses and other companion animals. The department is home to over 125 graduate students and over 600 undergraduate students divided among traditional animal and food science curriculums.