About Us
What is Animal & Food Sciences?
Animals have many important roles in human societies including the provision of food and fiber, draft power, recreational and athletic activities, and companionship. Their interactions with humans have environmental consequences with local, regional and global impacts. In addition, the processing, preservation and quality of animal-derived foods are of significant economic and safety importance. Animal sciences involves studying and applying the basic principles of nutrition, reproduction and genetics to the production and management of domesticated animals. A particular strength of the department is the integration of the production and handling of animal-derived foods.
Our History
Animal Sciences at the University of Kentucky has a long and interesting history. It started as part of the Kentucky Agricultural Experiment Station (KAES) in the late 1800s. As the teaching program in Agriculture grew after the A&M College was established, the employees of the KAES developed courses in the Animal Sciences dealing with meat animals, dairy, poultry and horses. Early courses related to Veterinary Science were taught under one of the umbrellas of Animal Husbandry.
As research and teaching programs evolved, Extension programs were developed under the direction of T.R. Bryant. The department has had several types of organization. Originally the functions of the KAES and college were officially separate, even though the research group taught classes. This gradually changed, and in 1912 the college and Experiment Station merged into a joint teaching-research unit; most faculty had joint teaching-research appointments. Extension faculty and staff were included later.
