Agriculture

AGRI 1101 – Agricultural Economics

3 credits

An introduction to the field of agricultural economics as it relates to production, consumption, marketing, prices, supply and demand, records and finance.

AGRI 1105 – Introduction to Food Science

4 credits

An overview of the food industry, including processing, preservation and distribution of food products. Includes discussion of mechanics of providing food to society based on science, scale and within government regulations.

AGRI 1106 – Introduction to Crop Science

4 credits

General principles of field crop production will be discussed. Factors such as environmental concerns, economic constraints, weather, soils, soil fertility, varietal differences, cultural practices and pests will be discussed. Specific crops include corn, soybeans, wheat and other crops that have potential in the Midwest.

AGRI 1107 – Introduction to Animal Science

3 credits

An introductory course in the selection, breeding, feeding, management, and marketing of beef, sheep, swine, equine and poultry. Emphasis placed on livestock systems and current production technologies.

AGRI 1114 – Introduction to Horticulture

4 credits

The student will learn the culture of many horticultural plants. Turf management, floriculture, greenhouse management and landscaping are included in this study.

AGRI 1115 – Floral Design

4 credits | Prerequisite: AGRI 1114

This course familiarizes students with basic design principles as well as the tools, equipment and plant materials commonly used in floral work. Students will construct elementary arrangements such as round, triangular, oblong, and asymmetrical table pieces, as well as corsages and boutonnieres. Time will also be spent on more complex pieces such as wedding bouquets, large table pieces, contemporary designs and specialty items.

AGRI 1119 – Greenhouse Management

4 credits | Prerequisite: AGRI 1114

This course introduces the student to greenhouses and related equipment used to manipulate the environment to best economical advantage in the production of greenhouse crops: flower, vegetable and foliage plants. Included are topics on greenhouse location and construction, heating, cooling, soils and fertility, lighting, crop scheduling, disease and insect control and environmental considerations. Some attention is given to business and the retailing of crops grown.

AGRI 1121 – Plant Propagation

4 credits | Prerequisite: AGRI 1114

This course is designed to acquaint the student with the basic principles of plant propagation. Included will be instruction in the use of propagation material and equipment. Specific training will be provided in the laboratory for propagation by seeds, modified stems and soft wood cuttings.

AGRI 1123 – Plant Materials

4 credits | Prerequisite: AGRI 1114

This course is designed to introduce the student to the identification, use and care of woody and herbaceous ornamental plants used in the landscape industry. Special focus will be placed on identification of species and appropriate uses for each.

AGRI 1126 – Livestock Nutrition

3 credits | Prerequisite: AGRI 1107

A study of fundamental principles of nutrition in farm livestock. Digestive physiology will be introduced. This course includes study of specific nutrients and feedstuffs as related to domestic farm livestock. Feedstuffs will be studied in relation to value added to a ration. Ration formulation will be covered.

AGRI 1129 – Vegetable Production

3 credits

General principles and practices of vegetable production are covered. This course will include principles of garden planning, propagation, transplanting, fertilization, pest control, weed management, harvesting and storage. The course also includes a brief overview of produce marking and organic production practices.

AGRI 1145 – Livestock Health

3 credits

The study of diseases, treatment and prevention of diseases in farm animals. This course will focus on cattle, swine, sheep, horses and poultry.

AGRI 1151 – Agricultural Finance & Credit

2 credits

The analysis of farm money programs. Where, how and when of agricultural credit. Topics will address the special nature of farm lending in regards to crop and animal production. Will include some discussion of the effects of climate, product marketing and national policy on crop production and funding.

AGRI 1171 – Survey of Agriculture

1 credit

A survey of the current topics in the fields of agricultural production, research and product development.

AGRI 1173 – Principles of Agricultural Marketing

4 credits

The study of marketing as it relates to agriculture and its products as well as a study of the Futures Market as it relates to the marketing of agricultural products.

AGRI 1180 – Food Safety

3 credits

An in depth look at food from a safety perspective, including special emphasis on prevention of food borne illnesses. Students will develop an understanding of the transmission and control of food borne illnesses.

AGRI 1186 – Human Nutrition

3 credits

A study of the nutritional needs of humans and the general classes of food to meet those needs.

AGRI 1190 – Food Regulations

3 credits

An overview of the laws and regulations in the food industry including those relative to transport, processing, packaging, storing, selling and labeling of food and food products.

AGRI 1195 – Food Processing

4 credits | Prerequisites: CHEM 1151 and CHEM 1152

A study of food processing procedures and technologies including preservation and food packaging. Added ingredients used in processing will be addressed including the chemical and physical attributes of food additives.

AGRI 1196 – Meat Science

3 credits

An emphasis on meat cut identification, anatomy of muscles and bones, cutting of meat (retail vs. wholesale), and preparation of meat products. Special considerations for meat processing and handling will also be discussed.

AGRI 1197 – Vegetable & Grain Science

3 credits

A study of the use and processing of vegetables, fruits and grains in the food industry. Special consideration is given to processing and handling of these foods in regards to nutritional benefit and stability of the product during storage.

AGRI 1198 – Dairy Science

3 credits

The use of dairy products in the food industry; including storage, handling and processing; quality control issues will also be addressed for each major area. This class will include fluid milk products, yogurt, cheese, butter, dry milk, whey and ice cream.

AGRI 1199 – Seminar

1–6 credits

Discussion of particular issues in areas of special interest. May include topics in areas of animal science, crop production, ag business or horticulture.

AGRI 2200 – Agricultural Field Experience

1–9 credits (Field Experience) | Prerequisite: sophomore standing

Agricultural field experience is a paid (or unpaid) work activity which relates to an individual student’s occupational (or learning) objectives, and which can be taken in lieu of elective courses in the student’s program. The experience will be coordinated by an agricultural faculty member who will assist the student in planning the experience, visit the site of the experience for a conference with the student and their supervisor at least once during the semester and assign the course grade to the student after appropriate consultation with the employer/supervisor.

AGRI 2207 – Forages

3 credits

A study of forage crops, integrated harvesting systems and forage land management for agricultural production. Includes forage identification, establishment and maintenance, measurement and forage productivity evaluation. A brief presentation of grazing systems and animal-plant interactions will be included.

AGRI 2208 – Soils

4 credits

An introduction to the physical, chemical and biological properties of soils and how these properties relate to soil use and productivity.

AGRI 2217 – Landscape Maintenance

4 credits | Prerequisites: AGRI 1114 and AGRI 2208

This course explains, through lecture and laboratory exercises, the cultural considerations and manipulations necessary to successfully establish and maintain vigorous, attractive landscape plantings. Topics include transplanting, pest control, fertility, pruning and environmental disorders.

AGRI 2218 – Landscape Design

3 credits | Prerequisite: AGRI 1114

This course familiarizes students with basic design principles, site analysis, needs assessment, drawing and lettering techniques as well as tools and equipment used in design work. Students learn the design process through individual residential design projects.

AGRI 2228 – Soil Fertility & Fertilizers

3 credits | Prerequisite: AGRI 2208

The course will cover the basics of plant nutrient requirements and the ability of soils to supply those nutrients. Specifics of agricultural fertilizers, lime, soil amendments and soil and plant analysis will be included in class discussions.

AGRI 2232 – Weed Control & Management

4 credits

An introduction to the biology and control of weeds in agronomic, horticultural and turf grass situations. Discussions of weed history and weed morphology are included. Weed identification is also an important component of this course.

AGRI 2238 – Pesticides & Pesticide Usage

3 credits

Various aspects of pesticide chemistry use will be explored. Topics include the overall importance and use patterns of pesticides, classification of mode of action of pesticide active ingredients, application techniques, equipment, calculations and alternatives to pesticide usage. Environmental impact and historical use of pesticides will also be addressed.

AGRI 2239 – Field Research Techniques

3 credits | Prerequisite: sophomore standing

This course will cover the basics of field research in agriculture (including plants and animals) and the fundamentals of experimental design and interpretation of data. Both manual and computer analysis of data will be presented. Embedded in the course will be a selected research project from design to implementation to data analysis and final report writing.

AGRI 2240 – Beef Cattle Management

3 credits | Prerequisite: AGRI 1107

This course will cover the basic scientific principles of nutrition, genetics, genetics, physiology and marketing in the production of beef cattle.

AGRI 2241 – Equine Science

3 credits | Prerequisite: AGRI 1107

This course will introduce students to the scientific study of horses in order to provide a better understanding of equine reproduction, nutrition, health and general management. The course is held in a traditional classroom setting with some laboratory and field trip opportunities which will enable the students to apply their knowledge to real world experiences (students will sometimes be outside and around horses so appropriate dress and footwear will be required).

AGRI 2242 – Swine Management

4 credits | Prerequisite: AGRI 1107

This course will cover the basic scientific principles of nutrition, genetics, physiology and marketing in the production of swine.

AGRI 2247 – Applied Entomology

3 credits

An overview of the structure, physiology, classification and control of economically important insects. This course will focus on the specific insects that interfere with agricultural production, including row crops, vegetables, forages, horticultural plants and livestock.

AGRI 2262 – Agricultural Machinery & Maintenance

3 credits

This course will provide the student with the basic fundamentals of operation, maintenance and repair of modern farm equipment and machinery. Students will learn preventive measures to decrease fuel waste, downtime, and improve operating efficiency.

AGRI 2270 – Food Product Development

3 credits

A comprehensive study of food product development from initial concept to final sellable product including taste testing, prototype development, regulatory considerations and final marketing and sale.

AGRI 2274 – Food Microbiology

4 credits | Prerequisite: BIOL 1101

This course covers the basics in food microbiology, describing how bacteria grow in food, how food affects their growth, effects of food processing on the microflora of foods, principles of food preservation, food spoilage and foods produced by microorganisms. This course also provides an introduction to foodborne diseases and other microorganisms of public health concern. There is a laboratory component that exposes students to biosafety and the practice of good aseptic technique.

AGRI 2275 – Food Chemistry

3 credits | Prerequisites: CHEM 1151 and CHEM 1152

This course will cover the chemical properties of food ingredients and how these properties affect final food products in terms of processing, mixing, baking, cooking, storage and taste. Specific focus will be placed on chemical reactions and why they occur.

AGRI 2278 – Sensory Evaluation

3 credits

This course will cover sensory evaluation of food ingredients and products by appearance, texture, smell and taste. Includes discussion on physiology of sensory methods, use of laboratories and consumers for sensory evaluation and how to interpret results of sensory evaluations.

AGRI 2280 – HACCP

2 credits

An in depth study of HACCP (Hazard Analysis and Critical Control Points) in the processing, handling, storage, transport and sale of food ingredients and products. Includes scenarios in large plants, small kitchens, restaurants, retail stores and handling facilities.

AGRI 2285 – Food Plant Operations

3 credits

Evaluation of all aspects of successful food plant operations including facilities, legal regulations, repair and maintenance of facilities and equipment, labor considerations, product handling, transport logistics and food product distribution.

AGRI 2299 – Research Project

3 credits | Prerequisite: completion of core courses in Agriculture Production program

A supervised research project tailored to the individual needs and learning objectives of the student.