Global Agriculture Course Descriptions
16:137:576 Concepts in Global Agriculture (3)
The course is designed to take a critical look at the global food situation and the challenges faced by modern agriculture. Included are the globalization of goods, services and capital for agriculture is fundamental to the future of developing countries and has major implications for the fight against poverty and sustainability of the environment. Agriculture has become an important global issue as food price volatility has led countries to reexamine their development strategies.
11:373:402 International Agribusiness Marketing (Global Marketing) (3)
The sociocultural, economic, and geopolitical environments in which strategies and programs are formulated, the cumulative impact on marketing opportunities and threats, and the management skills relevant to global planning and expansion. Prerequisites: Microeconomics and 11:373:231 or equivalent. Nonmajors by permission
11:765:XXX International Crop Production and Marketing (3)
New course that covers: Production principles of international crops, post harvest handling for short and long term utilization, emerging vegetable crops, marketing of crops; also, special topics in food, fiber and fuel crops in changing US demographics, and global job opportunities in agriculture and the food industry. Prerequisite is 01:119:101 (General Biology) or equivalent.
16:215:650 Fundamentals of Ecosystem Ecology (4)
A critical review of ecosystem ecology, including biogeochemical cycles and budgets, ecosystem energetics, the theory and history of ecosystem ecology, and the response of ecosystems to disturbance.
16:375:534 (F) Environmental Sustainability (3)
Theory and practice of analytical tools to assess environmental sustainability of goods and services including sustainability metrics; material flow analysis; SETAC-EPA life-cycle assessment; economic input-output life-cycle assessment; and cost-benefit analysis.
16:395:502 International Agricultural Development (3)
The role of agriculture in reducing hunger and contributing to economic development of low-income nations. Analysis of induced technical and institutional innovations, human capital investments, and public policies to promote development.
16:395:504 Industrial Organization of Food Industries (3)
Firm organization and behavior in the U.S. food marketing system. Structure-conduct-performance, strategic behavior (game theory), price discrimination, integration, welfare analysis of noncompetitive markets.
16:400:513 Food Science Fundamentals 1 (3)
Basic chemistry of carbohydrates, proteins, lipids, vitamins, and water independent of and in relation to interaction during processing. Prerequisite: Organic chemistry.
16:400:514 Food Science Fundamentals 2 (3)
Mechanistic examinations of food-borne microbes, enzymology, biotechnology, postharvest physiology, nutrition, and current concepts in food safety as related to food composition and processing. Prerequisite: General microbiology or biochemistry.
16:765:501 (F) Introduction to Plant Biology (3)
An overview of the latest developments in plant biology. Members of the plant biology faculty will summarize their own research area and indicate future research opportunities within their subspecialty. Students will identify novel, experimentally tractable research problems through the development and submission of a research grant proposal, while working with a faculty advisor.
16:765:520 (S) Plant Biochemistry and Metabolism (3)
Physiological significance of principal metabolic systems, including photosynthesis, photorespiration, sulfate and nitrate reduction, and hexose metabolism; synthesis of lipids and lipid pigments, photochemical, and hormonal controls, chloroplast development, and biochemistry of secondary plant products. Prerequisite: Plant physiology or equivalent.
16:765:528 (F) Advanced Plant Breeding (3)
Breeding, self-pollinated, cross-pollinated, and apomictic plants; role of mutation, polyploidy, and interspecific hybridization in plant improvement; inheritance of adaptive plant characters; developing and maintaining improved varieties. Prerequisite: A course in general genetics.
16:765:531 Principles of Plant Pathology (3)
Fundamental concepts elucidating the nature, cause, diagnosis, dissemination, and control of plant diseases. Includes an overview of all plant disease agents. Lec. 3 hrs., lab. 3 hrs. Prerequisite: Biology or microbiology.
16:765:533 (F) Advanced Mycology (3)
Detailed study of the filamentous and fleshy fungi, with emphasis on identification, mycological literature, reproduction, and other special topics. Lec. 2 hrs., lab. 3 hrs. Prerequisite: General mycology or equivalent.
16:765:536 Plant Disease Clinic (3)
Workshop in diagnosing both pathogenic and nonpathogenic plant disorders, isolation and identification of causal organisms, and current disease control measures. Lec./lab. 6 hrs. Offered only during the Summer Session. Prerequisite: General plant pathology or equivalent.
16:765:540 Natural Products and Human Health (3)