[{"run_id":"20260906T231458-5fdd2fff","semester":"1272","observed_at":"2026-09-06 23:14:58.172943+00:00","record_version_id":"9623fb712eaca55b5f4ffc90c44b4ab00e46b6195e837a7e18508f41a3db157d","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"20260907T155543-ce3781c4","semester":"1272","observed_at":"2026-09-07 15:55:43.033547+00:00","record_version_id":"9623fb712eaca55b5f4ffc90c44b4ab00e46b6195e837a7e18508f41a3db157d","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-03b0bbb9723907cf3d1b41cf0bb34837dc398e42","semester":"1262","observed_at":"2025-04-16 05:20:33.104844+00:00","record_version_id":"39cd9060a872a9ec07256bf45cbc26b76f161ec5c21c804fb0076cb85ac91328","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-0837245627eb714ae6bb0375f7abe8f41042011f","semester":"1262","observed_at":"2025-04-16 05:20:33.104844+00:00","record_version_id":"39cd9060a872a9ec07256bf45cbc26b76f161ec5c21c804fb0076cb85ac91328","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-08c92e359bbbc110b0778b7e0b15d6f40000e6b1","semester":"1262","observed_at":"2025-08-21 07:05:14.730696+00:00","record_version_id":"aed8d1c96dbe52284c731e3cfa499d8dbf93f08e2e86b158023c9f9b8873c1bf","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-0944d76440dc778fbb89626058c10451009ce9c6","semester":"1262","observed_at":"2025-05-21 03:36:18.194118+00:00","record_version_id":"570d98f0e52d671f6365328652f447ad1fc06ec8b01167908e204da2df2b20fd","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-0a7f4bce29c816ef4d3d71b4eb8a2a3e15e33cc1","semester":"1262","observed_at":"2025-06-18 20:04:02.695444+00:00","record_version_id":"48ce2fe6092111cb06bd36d258a98193675927868660f96f0b95a5a394c1dffe","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-0ab917f827a7de22ebdc1087114d377a31c4687b","semester":"1262","observed_at":"2025-05-22 02:11:02.531191+00:00","record_version_id":"0d5ec002b4e8385cb00dcf558047c86614a2fd711e07e5f5e7388964799581ff","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-0c40ecab4b6db9333d1f18aef816e3ee659e300c","semester":"1262","observed_at":"2025-05-25 18:02:34.797617+00:00","record_version_id":"261d34f35865f15553bc880286c9e14715507fc9ae8bca956edea8d11d6c9ea9","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-0cb4d29a588ec7f11c7e00b7cf5dc3a0d23d0349","semester":"1266","observed_at":"2026-01-22 01:00:26.555427+00:00","record_version_id":"1431ada50996ff4cede644ceb8b3a15c72c1a572699af6e8a71c2c4f7958dc41","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-11c30ec39e91498cbfcf3a923c53a4b03e387280","semester":"1262","observed_at":"2025-07-20 04:58:26.847117+00:00","record_version_id":"f16deb0ff29c10d072f9f3761cf7c72e5611a27fd7bb3355c24a8a504e1a7d81","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-13cd500edf2587e9a3428f326253738fbea965ea","semester":"1264","observed_at":"2025-12-14 04:50:04.653658+00:00","record_version_id":"763b6f4aa8953593c0a0f80cc31142ed6a8cd003a67367c6a416e6514b1d7927","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-1da08b2de39f05e6bc877c189fc2fd6eeda563f5","semester":"1262","observed_at":"2025-07-01 00:03:56.707251+00:00","record_version_id":"df70a8e63b109de8ad94671869d40dea6fd1e38970d615fe350a8a95ce1e2a70","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-2031af47efe133b0e7877f433286ff07385afc41","semester":"1262","observed_at":"2025-07-02 20:16:45.749584+00:00","record_version_id":"e1423b6aad9b61b999a074980083399fbf2a502f962fc14e52a56d6592dc9dd9","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-238eba6f32fbc30407f616dd0628ff02a2a824dd","semester":"1262","observed_at":"2025-08-17 05:15:07.788352+00:00","record_version_id":"9fad9903fe603507d324207f150573c3d27793be3266d6d7bc9e1bcea7d3b98c","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-25f0ff56bc4d80f8a8afa1a0bcce8dae6fddb5e5","semester":"1262","observed_at":"2025-05-25 17:20:25.942090+00:00","record_version_id":"74952e98efc97d1ed575462668eb32ae840bbe9c9f0015a15dff960ed150bfa5","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-2923f91826ce253b7aeefa9f75b4a39fe4c80ff0","semester":"1262","observed_at":"2025-08-10 05:10:25.938416+00:00","record_version_id":"d84eaf360852a91dd42b7e7ab04c2edd58a4a4fd1b310b712bca3f10bfedc4dd","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-2a05214a4023e0157fa6f7d188c85308f714176c","semester":"1262","observed_at":"2025-09-07 04:56:38.255315+00:00","record_version_id":"9f4a10831cb3bf8bc9667610924284de01da7172a9aa1a4f4f9eb4d6288f9a2d","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-2b1b8e39131de92b94620b25c5bbb25690efed4c","semester":"1262","observed_at":"2025-06-01 07:54:53.913454+00:00","record_version_id":"14d04a6613651f0d6a97b3feed713cab955206d2781cb8733eb324b7e5271abe","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-33a1225644e5a5855d60f66e65413946e72fedf4","semester":"1262","observed_at":"2025-06-22 01:52:05.152650+00:00","record_version_id":"056fb8186565f12bd47714b82b86210f2b3055c3b6d806dc9b9b62a35d936d0f","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-3b89c83dbf5208e13756184de1f2b2d0c09af35f","semester":"1262","observed_at":"2025-06-30 06:40:10.235522+00:00","record_version_id":"dd449699fb20798d8e393f52419d3d87bde5f35e2024ea95072d83aa8546c9a5","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-3c3eebf7f35c39364b445a2fa5a112ce28dbb4a1","semester":"1262","observed_at":"2025-06-01 17:03:59.062985+00:00","record_version_id":"5b8c8d76e33c9ad42cf9a0fe4db769ca66296e3d00a1c4ef7d10b9555f7b4ac9","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-3fa4dd71391f1c9cf4ab2216680bbc428689f92d","semester":"1262","observed_at":"2025-05-25 01:15:58.180530+00:00","record_version_id":"0f4b8e0bcf97df39bae0467635e314ab7355c83dcbb2d65bd89ee4c6b4880494","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-4040aa216da722a34483f68fc1e129ea571ae08d","semester":"1262","observed_at":"2025-06-01 07:27:39.695506+00:00","record_version_id":"8b0771baa3d851617edbdde194a0268eba8ae4988cec0444b3447991c3550627","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-454d53cd690294459f8ad0793cc3ed562060e56c","semester":"1262","observed_at":"2025-05-25 01:34:00.536004+00:00","record_version_id":"5a76ed5e5249134ee6e598a62e682fd8c2ecd0174b9a367edf0be125779dc224","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-486f091e051fdb4ccdb80ee7b4fb0a5814510324","semester":"1264","observed_at":"2025-11-16 05:32:31.273726+00:00","record_version_id":"3e98b33e3346783eb0776dc4a2adf3481a646efb8719082c65efff337d7a06d3","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-50393cfc5fd5598d4f4731ef1919f2ff53af07d9","semester":"1262","observed_at":"2025-06-30 06:05:57.438846+00:00","record_version_id":"f483539bba98646dd597defbfc7b3703ed696e0a9a572d8fd5935f9dd2d80c25","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-50f6947786b208c800db8bbd0cec84a8f0f187d2","semester":"1262","observed_at":"2025-06-02 03:49:42.915428+00:00","record_version_id":"a3e2d62e83fb36f2b00779fa3ad0101e56ba09065aad049fcc8415e8c0c9aef6","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-51d86ed4082dced3803c295419b0ec8440942016","semester":"1264","observed_at":"2025-11-12 04:50:41.141307+00:00","record_version_id":"9b014d3a4cf983ebf9f99fc3f6e4c314da5e715dc4f674e4e81cdd7f5293d826","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-53101bd1c10db0d00d094e4c9154d4c244ff23d9","semester":"1262","observed_at":"2025-10-05 04:58:05.366968+00:00","record_version_id":"271706f6d741d9ef1a1540c97609c34345a2997883a12df37223c3ea9ecc1816","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-58751151c564e11c5cb8aedd3a2d3527c22f73eb","semester":"1262","observed_at":"2025-06-01 06:59:01.536576+00:00","record_version_id":"4a4320fcfbbfe58eb59d24dd9f8627b6e91aca69e5af0c293fa57e4dd1a8ae8a","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-5c4c8d3701a333ba4ddadef7d0b5dde8440fcdf0","semester":"1262","observed_at":"2025-06-01 01:57:51.256704+00:00","record_version_id":"125bde81ee9d7ddee33d751744cc8bf39711dde8e818fbe2a553fd11db270492","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-5d20d9f81651d3c83fcaa2fd10870ce6e5d5a685","semester":"1262","observed_at":"2025-05-21 16:48:48.484741+00:00","record_version_id":"b4876ea82bab62987900390fd05b84bf8bd27e89749db253578b091ca874a159","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-5feaebf2ab37051c86ad360cc0fa0d7e0e2ea295","semester":"1262","observed_at":"2025-05-24 15:58:23.378859+00:00","record_version_id":"2e2f0e7610c88ef81cd07b5ca95fa7c131828c2b5d9300d3557beb9bfa3407af","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-60949965544fce098cc006354e201149005fb77b","semester":"1264","observed_at":"2025-10-26 05:07:14.077864+00:00","record_version_id":"6b3a3a4c9a14a2d378791c914183e8f00db89b617eed063c7e36e1edcb75a8c8","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-639225ac3addf8522f1d30cb4fe26054ea7f8c49","semester":"1262","observed_at":"2025-06-01 08:14:42.497608+00:00","record_version_id":"332d98467c29d8ce5231956bad45a765f5cd6688ea39b6e8a57b58488629d7f3","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-64093b17b3a9c67a41aa33eb37adb53ec38df714","semester":"1262","observed_at":"2025-05-22 02:11:02.531191+00:00","record_version_id":"2c5c52c876daf03380b5f3c716a70013e82cc41b5823eaf743d13a23923c9648","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-6885b56099f55e08aa0205546369fb0381d50e13","semester":"1262","observed_at":"2025-07-13 04:59:22.367394+00:00","record_version_id":"a6db2681e19761239d3688083982cb7a9b7b969d5579c095a3cd538e7f9159f9","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-69d4b2b16e8268f75b6390b3a0e2ce8bf73999da","semester":"1262","observed_at":"2025-06-30 03:21:29.925498+00:00","record_version_id":"c25978552237dcb144686cce475b04f5ae1b1f044b2cf7374a94d32308dfad25","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-6b29c3e0673b2f9a736d2363db5409e03d5b3ed4","semester":"1264","observed_at":"2025-12-03 12:33:41.418072+00:00","record_version_id":"a8812bde7fc713ad2a4f6f21bd64fb79739d840465988a1b61f705acea78437b","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-73259984748de484976ef2ad56ad7ab3d4cb4518","semester":"1262","observed_at":"2025-06-26 08:27:56.461216+00:00","record_version_id":"f06d60ae10b1f511d4dfe6a1dd858c286db392eb9f0ed57e2c6496f610d8d39a","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-741602fbc6252c232a0b9e6bc1a9ae3101625f5a","semester":"1262","observed_at":"2025-06-30 22:49:32.522034+00:00","record_version_id":"2659d9f314d8a4b3bbe64366af345c2d49c7b705f43241e21dff6dc242d39172","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-7774f45558276ec29bf626e58fffb4a27bdbb2a9","semester":"1264","observed_at":"2025-11-01 11:49:36.359151+00:00","record_version_id":"54120190ac70ce820ac544899c49151920be52014515ca7e461974c7fea12547","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-7ab7c5e783fc8ebef8b8ee8cea019ee37a72ce74","semester":"1262","observed_at":"2025-09-28 04:58:07.340658+00:00","record_version_id":"9457c916cf7faf8d85160318a55cfd6fc084c46b3bd6ef1fefd771ca8bf3e472","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-7b2f22d83ea05055ab90dcb77dc802382cccc6f7","semester":"1262","observed_at":"2025-05-21 17:56:46.096741+00:00","record_version_id":"4633224f132611592bb958fb971f889c992cb761a7cbcfa179179bb7529f2643","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-7ca1175502be18eb51f7b016818a884a43fd4ebb","semester":"1262","observed_at":"2025-07-29 06:28:23.644795+00:00","record_version_id":"6738b6f857be8bf9cdfe1a1e687faa605c16ae146d6a228e4ce5e57d9871c155","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-7d8cee5e42602ad9ba5dc0322085af2fa0dffaac","semester":"1262","observed_at":"2025-05-22 01:15:19.291664+00:00","record_version_id":"de420f3c00b89a86ad583d4c6a56d7c09495fe3dd6d5876242fc218f326671a3","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-81a0d6a7f668c98c59bd05fa988aa079c5ad1f68","semester":"1262","observed_at":"2025-05-31 07:49:50.419452+00:00","record_version_id":"3fdb21d7715e41584927987375c25b35e77c9dace8a0f9ebc75df3bc56015b58","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-82f31c08c746a214872494cde6ecaeb9330441b4","semester":"1262","observed_at":"2025-06-17 21:26:08.547156+00:00","record_version_id":"52f84d24fc766973875fadd60b6ec718c07289c0acfe8ea631f2035105cab13c","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-84c248343c5a99ab42c5616c594812a5e3e31cbb","semester":"1262","observed_at":"2025-07-04 06:00:07.487827+00:00","record_version_id":"62a760a7b70533d7db18cc54a1b388d98ba760ff33ae1ef40717d94b319424af","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-86334e7275e315853287e8580c35456c68df800b","semester":"1262","observed_at":"2025-05-22 06:53:03.336354+00:00","record_version_id":"a86dab0914e4d90fff4ecc7b6fabfa2a3db1b27198b818266c2be822e593550d","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-8686dc1664f93a6c05f50321410961b39b12f91b","semester":"1262","observed_at":"2025-05-28 10:17:41.595894+00:00","record_version_id":"2ddd4c06b50c816d5ef5ea98044c99fbd0ad2a2e526be6a9041deda06ea4fd6c","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-86d941366886c9a14a2581c04e20d0bdd25e1b02","semester":"1262","observed_at":"2025-08-31 04:54:14.656039+00:00","record_version_id":"348d6a00e441c46b078f1d9118bb7a10990f4c5e1830ca25d923d2cfc93a9386","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-8ba1d2e6cfbb1525b4f9f769ec164fb6ad0f237a","semester":"1262","observed_at":"2025-06-02 05:22:45.010398+00:00","record_version_id":"0db15e5a99cbd27c4575f4a8e08a063066ab611afd5e0d611ac0793db830a0d4","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-90e5aa456689a3b222016c05c319bbcd0bddd453","semester":"1262","observed_at":"2025-05-25 02:00:10.037905+00:00","record_version_id":"9bb765c09484c9a70ba68778d7b970aa395b4c92990f42e0fb9bc05c6c8e1d51","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-92d960aa7e4cd6e4c9ac8b2e232092904038e9e4","semester":"1262","observed_at":"2025-06-08 01:50:46.451351+00:00","record_version_id":"84e6f8ca1e3f73f5c2a90d1846096dbada1b3ab490052b7eea507803a17e7a37","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-94002ae588a8f71eca6d64105f2e603e8587293b","semester":"1262","observed_at":"2025-05-21 09:01:16.021508+00:00","record_version_id":"37ca36a133070d6d8ce8379533a75b8b6cecb5a5c6b4d6f0866c37770a4480fc","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-9dd575e013c5c6e000ab3ad2d1288cc1dd9c96dc","semester":"1264","observed_at":"2025-12-21 04:47:46.589081+00:00","record_version_id":"66dab59f13c4f0b4333ab5a5e64b072ed73a439f335ff116639e982bbf3ff2dd","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-a1ea26ed78cbd6e94bc3221e50a6ed9b6bf43871","semester":"1262","observed_at":"2025-05-25 09:16:55.180581+00:00","record_version_id":"399365f2ebbf27be141129545380cf8b98be1b0c57ed6ad10de399b02fb7fb4a","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-a76a3505853d5ea9c13bb98472b87361d469e2ee","semester":"1262","observed_at":"2025-05-28 18:03:41.793846+00:00","record_version_id":"90401ef9c05c35d867d88484a6af9e958753f95938fb66a105fb18b7421b16c3","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-b285d591f6acf3aa1910e02edc297664db86eb8c","semester":"1262","observed_at":"2025-06-10 22:48:22.460295+00:00","record_version_id":"0953a424a9eb87412b0c0d74a079835d35d8cb418c53ebb2a7f653e67214ad2c","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-b79af756e4f00ba98231feb859ed8e98239eb811","semester":"1262","observed_at":"2025-05-22 02:47:56.931581+00:00","record_version_id":"7159599c2dd87372d029eb61cbf2b0b82978c93c37d851506286a01bc37630e5","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-b89e05b94730c6471439082d9279c0a834a4aeec","semester":"1262","observed_at":"2025-08-26 20:25:42.325239+00:00","record_version_id":"a6acaa13b931dd786f059f561d52c9aa1af8adbdbe97359d420462a5d10b4743","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-b9279a12d1f2688df9e556183c94d41a89e431dc","semester":"1262","observed_at":"2025-07-06 01:49:47.203835+00:00","record_version_id":"85fc905b837b356d78bcfc328456b0817a71dc7390163119e5f2d5a41059ece8","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-bbdc905e96cc681a5e9a8b02c795b682206e36d1","semester":"1262","observed_at":"2025-06-25 08:02:45.445730+00:00","record_version_id":"09a225131a89b1a44071ceef8dc97579560ae933b8226a78d1eda22b60b53435","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-bde225b5243a13d81827aa173e39c78a652b54a0","semester":"1262","observed_at":"2025-05-23 07:22:33.219345+00:00","record_version_id":"f06351778be788af071ea15799d02415e806572ffa187cdbb2ee90ca0c635a00","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-c1fac4cbfde737f4f4ac02cdf15e6f5a9b5b676d","semester":"1262","observed_at":"2025-05-22 01:15:19.291664+00:00","record_version_id":"de420f3c00b89a86ad583d4c6a56d7c09495fe3dd6d5876242fc218f326671a3","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-c6b62be45f8a13cba109ef2a7741b9cd9a6b8272","semester":"1262","observed_at":"2025-08-24 08:48:09.035112+00:00","record_version_id":"03843d902d11344488e78a858e54fd98f1983c8f34f2ff707035631fc665595f","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-cc83f62cb6db61f39320916d819ad48ce55cd96d","semester":"1262","observed_at":"2025-05-22 00:45:35.735230+00:00","record_version_id":"6f8c28da57cb79d46ed81ed73d56d97c8e4518777d8b3bf8ef74380ec781cdd8","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-d33818a01b6b4c5e2902e704da6e5b713742d4dc","semester":"1262","observed_at":"2025-10-13 10:46:24.251475+00:00","record_version_id":"6e03556bf4fca7b81a19a4054aa866e384e1d1103387b08ce1c12d38d7fe491c","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-d3c17db9832d3064916046caf891dd23f10b1bb9","semester":"1262","observed_at":"2025-08-26 11:30:42.288639+00:00","record_version_id":"1fb4ed326c441d8b933207201c2a2b153027a6d40b2257cc5bd0be20e4f62853","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-d4ee226dc44268e9b6767fb9f5f20343322f494b","semester":"1262","observed_at":"2025-06-15 01:52:23.911697+00:00","record_version_id":"78d5cd3c7d13d4e87c75fad2da0e7a86f833c6b5deca51fbc665ccfbb866774f","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-d8f9fc7f136e2033556d9d65bbdbdf33425dbdc9","semester":"1262","observed_at":"2025-05-28 16:48:12.400438+00:00","record_version_id":"06074ad855e8d96956f0af8e7e3fbe1eb5a63518cd54a6bbc5ca05ca0f17e511","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-dbbc9739c616c3846b2e796e00a36fa41225f7d8","semester":"1262","observed_at":"2025-06-01 17:47:19.325144+00:00","record_version_id":"51fb43cbd2f08c37bb161f5f79237bf62123ca7d4076c33accf831654ee0b407","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-dbe5f2d24b48c3177297a3d69c553cc9d1194bac","semester":"1262","observed_at":"2025-09-14 05:00:27.366070+00:00","record_version_id":"decd698ba6001e807e10a13efb393e2273d3b3db5a4d4532e667ab8e22dc20ea","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-dd357dc2758e9e282c30988a527ce37de92593b9","semester":"1264","observed_at":"2025-10-19 01:39:41.951404+00:00","record_version_id":"de67c3a49a865d7cf5e36cdfc668c722365ee028510a1da96af6e9b2fc5ee6c7","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-de74de559e409a3fe668685e28043b888d2e6841","semester":"1262","observed_at":"2025-06-27 07:38:50.882897+00:00","record_version_id":"7c575487810aacde295e7c9356c097b25c3bfc5cebb9c1e31064bf23a61ecf69","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-deca7188cf536ade3203cd88b52a45e92a059617","semester":"1262","observed_at":"2025-06-27 00:37:46.087071+00:00","record_version_id":"6a08b519ca70b5be89766366ba88603b761bca848263e42f0232713e24485efa","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-df60fa9ac3931c5612b0fa641b7a6f5fbec86fab","semester":"1262","observed_at":"2025-05-24 06:36:37.554678+00:00","record_version_id":"309a62eb8bb158bcf329ff37bcc28ac310615ef21a7b49644b6890538a4051c6","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-e339da2d849aaf8bb4dceca07a84728af23cf755","semester":"1262","observed_at":"2025-07-23 08:49:22.748925+00:00","record_version_id":"582bf443fd742344de5cbd748aff1a62470b9a9e60798b41a3bcd925c1913443","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-e934b1784835f5d36ae9b7ef0992b11e72c39142","semester":"1262","observed_at":"2025-06-01 06:21:25.219533+00:00","record_version_id":"1c9519f257849dea4fda73552dc32789acb7f9efec8446125d46fe4ec0f7c2cf","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-ef471690c082448deebd2687eab84b0b78813c36","semester":"1262","observed_at":"2025-06-29 01:47:56.317645+00:00","record_version_id":"2bca461f86b6db63a01cd459703d8a1853a958172a2d6801e5ff2b40e285a34d","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-efc4e8e2cd7c3f68e059a308990c00c77c7611eb","semester":"1264","observed_at":"2025-10-16 05:48:13.935141+00:00","record_version_id":"529c1188d83c310c95b21a16a23df5bb11a8752f5607ced7babf612f1682a493","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"},{"run_id":"legacy-f18b7749725097d41f69c60779ff38cf073b93b3","semester":"1262","observed_at":"2025-05-21 19:52:03.259353+00:00","record_version_id":"87e11935242fa2b2f35125d180002c156658efe92f44a91e76f0c45b7b5a382f","course_id":"ANSCI/NUTRSCI 626","course_uid":"course_262dd32c0f51ec1f556e4c03","catalog_version_id":"f87423db6c26877329861215968cf348d0ccb0cb92a5006977061e77b17c90a2","course_number":626,"subjects":["ANSCI","NUTRSCI"],"title":"EXPERIMENTAL DIET DESIGN","description":"Discuss nutrient requirements, composition of ingredients used to meet requirements and the mathematical steps involved in diet formulation with emphasis on research animals and human subjects.","requirements_text":"Graduate/professional standing"}]