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Katie Mason

Assistant Professor | Animal Science

Specialization: Beef Cattle Nutrition Management

Overview

Conducted research focused on beef-forage systems, such as native warm-season grasses, alfalfa-bermudagrass mixtures, winter-annual grazing options, and reduced-labor winter-feeding systems. Current focus is applied research relating to grazing and supplementation systems for beef cattle and Extension programming that addresses stakeholder needs in Tennessee.

Outreach Focus

Beef cattle nutrition management; TN Master Beef Producer Program

Courses
Below are courses taught during the current or past three academic years. Consult Timetable for the most current listing of courses and instructor(s).
AGNR 512 - Teaching Internship in Agriculture and Natural Resources
1 credit hour(s)

Supervised experience in teaching - test preparation and evaluation of agriculture students.

Repeatability: May be repeated. Maximum 2 hours for MS students and maximum 4 hours for PhD students.

Other Instructors: Parker, Paxton Ann | Kojima, Cheryl Jean

Semesters Offered: Spring
ANSC 481 - Beef Management
3 credit hour(s)

Integration of principles of nutrition, breeding, physiology, and marketing into complete production and management programs. Structure of industry, enterprise establishment, systems of production, production practices, and improvement programs. Management evaluated in terms of production response and economic returns. Students completing the course with a grade of C or higher will receive certification through the Advanced Master Beef Program. Satisfies Volunteer Core Requirement: (EI)
Contact Hour Distribution: 2 hours and 1 lab.
(RE) Prerequisite(s) : ANSC 320, ANSC 330, and ECON 201 or AREC 201.
(RE) Corequisite(s): ANSC 340 and ANSC 380.

Semesters Offered: Spring
ANSC 515 - Special Topics
1 - 4 credit hours

Instructor-initiated course to be offered on topics of current interest.

Repeatability: May be repeated. Maximum 9 hours.
Registration Restriction(s): Minimum student level – graduate or permission of instructor.
Registration Permission: Consent of instructor.

Other Instructors: Prado, Tulio M. | Eckelkamp, Liz | Edwards, J. Lannett | Tabler, Tom | Ivey, Jennie | Myer, Phillip R | Zoca, Saulo | Beever, Jon | Rowan, Troy | Strickland, Lew

Semesters Offered: Fall, Spring
Picture of Katie Mason

865-974-8941

kmason21@tennessee.edu

258 Brehm Animal Science Building
2506 River Dr
Knoxville, TN 37996-4574
Education and Training
  • PhD, Animal Sciences, General, Auburn University, 2020
Responsible Area(s)
  • Agriculture and Natural Resources

Katie Mason

Assistant Professor | Animal Science
Picture of Katie Mason image

865-974-8941

kmason21@tennessee.edu

258 Brehm Animal Science Building
2506 River Dr
Knoxville, TN 37996-4574
Education and Training
  • PhD, Animal Sciences, General, Auburn University, 2020
Responsible Area(s)
  • Agriculture and Natural Resources
Overview

Conducted research focused on beef-forage systems, such as native warm-season grasses, alfalfa-bermudagrass mixtures, winter-annual grazing options, and reduced-labor winter-feeding systems. Current focus is applied research relating to grazing and supplementation systems for beef cattle and Extension programming that addresses stakeholder needs in Tennessee.

Outreach Focus

Beef cattle nutrition management; TN Master Beef Producer Program

Courses
Below are courses taught during the current or past three academic years. Consult Timetable for the most current listing of courses and instructor(s).
AGNR 512 - Teaching Internship in Agriculture and Natural Resources
1 credit hour(s)

Supervised experience in teaching - test preparation and evaluation of agriculture students.

Repeatability: May be repeated. Maximum 2 hours for MS students and maximum 4 hours for PhD students.

Other Instructors: Parker, Paxton Ann | Kojima, Cheryl Jean

Semesters Offered: Spring
ANSC 481 - Beef Management
3 credit hour(s)

Integration of principles of nutrition, breeding, physiology, and marketing into complete production and management programs. Structure of industry, enterprise establishment, systems of production, production practices, and improvement programs. Management evaluated in terms of production response and economic returns. Students completing the course with a grade of C or higher will receive certification through the Advanced Master Beef Program. Satisfies Volunteer Core Requirement: (EI)
Contact Hour Distribution: 2 hours and 1 lab.
(RE) Prerequisite(s) : ANSC 320, ANSC 330, and ECON 201 or AREC 201.
(RE) Corequisite(s): ANSC 340 and ANSC 380.

Semesters Offered: Spring
ANSC 515 - Special Topics
1 - 4 credit hours

Instructor-initiated course to be offered on topics of current interest.

Repeatability: May be repeated. Maximum 9 hours.
Registration Restriction(s): Minimum student level – graduate or permission of instructor.
Registration Permission: Consent of instructor.

Other Instructors: Prado, Tulio M. | Eckelkamp, Liz | Edwards, J. Lannett | Tabler, Tom | Ivey, Jennie | Myer, Phillip R | Zoca, Saulo | Beever, Jon | Rowan, Troy | Strickland, Lew

Semesters Offered: Fall, Spring