3 Credit Course. Offered Fall and Summer. In the coming decades biomass will play an increasing role in satisfying society’s energy and material needs, providing a renewable alternative to fossil fuels. This course will cover the fundamental theories and applied technologies used in production and conversion of biomass into transportation fuels, heat, power, electricity, chemicals and other value-added products.
3 Credit Course. Offered Fall. This course provides an understanding of conversions of raw agricultural materials into bioenergy with a focus on liquid biofuels. This course presents in-depth coverage of chemical, biochemical, and thermo-chemical conversion technologies for production of bioenergy as well as separation of bioenergy compounds from the mixture. Each part in this course is unique within itself and covers different aspects of conversion technologies for the production of bioenergy from biomass.
1 credit course. Learn about the wide variety of careers available to graduates of the College of Agricultural Sciences. Students will explore the academic paths that might best prepare them for the career of their choice. Opportunities will be provided to learn about the college’s Experiential Learning and Career Initiative, develop a resume, and prepare for professional interaction.
3 credit course. Offered Fall. This course will explore intentional and unintentional threats to the agriculture-food system, history and current approaches for safeguarding this key infrastructure. Prerequisite: HLS/PHP 510 or permission of the instructor
3 credit course. Offered Fall. The goal of this course is to provide food industry professionals with information to assist them in recognizing and applying measures to prevent intentional contamination of the food supply.
1-15 credit course. This course is comprised of supervised student activities on research projects identified on an individual or small-group basis.
3 Credit Course. Offered Spring/Summer/Fall. Principles of business management are provided using a variety of examples from industries in agribusiness, which offer real world experiences. Exploring the institutions and issues, such as food safety and biotechnology, that are unique to managers in the agribusiness sector is emphasized.
3 credit course. Offered Fall. Lectures and exercises designed to develop student competency in plant selection to promote ecological diversity and genetically superior plants.
3 credit course. Offered Fall and Summer (World Campus) and Spring (eLearning Cooperative). This course will introduce students to the breadth and scope of animal agriculture in North America with emphasis on food producing animals.
3 Credit Course. Offered Summer/Fall. Provides information that will be used to make informed decisions about pet ownership, pet care, controversial legal issues, and societal responsibilities. Satisfies General Education - Social and Behavioral Sciences (GS).
3 Credit Course. Offered Spring/Fall. Concepts, strategies, and techniques of local economic analysis, planning and development; and decision making exercises.
3 Credit Course. Offered Spring/Fall. Social organization, processes and change in communities; use of sociological principles in analysis of community problems and development.
3 Credit Course. Offered Spring/Fall. Understanding theories, concepts, and frameworks of community and economic development and community decision-making models in application to community development practice and issues.
3 Credit Course. This is an optional course for the Master of Professional Studies in Community and Economic Development. It provides a foundation in the connections between communities and their local environments, the institutional barriers and boundaries that guide these relationships, and how both work together in impacting long-term community and economic development trajectories across multiple scales.
3 Credit Course. Offered Spring/Fall. Typical topics include several methods and techniques in these areas: general community assessment techniques, specialized techniques for community and economic development, and leadership and process skills.
3 credit course. Course provides essential information for the process of writing and developing a framework for students to apply, integrate, and practice the theories, concepts, and methods from the CEDEV curriculum in developing the topic, outline and literature review for the students’ required Master’s papers.
1 to 6 Credit Course. Offered Spring/Summer/Fall. Creative projects, including non-thesis research, that are supervised on an individual basis and which fall outside the scope of formal courses.
3 credit course. This course is an overview of the field of planning. It examines the history of planning and the theories behind it, and the corresponding roles that planners can play in their communities. It establishes the legal framework for planning as a profession, and examines landmark legal cases involving planning and its tools. It then looks at the different types and levels of planning, and examines the process of planning, what data needs to be collected, how a comprehensive plan is made and implemented, and who planners must interact with in the course of doing their job. Finally, the course reviews the current issues in planning, such as Smart Growth, New Urbanism, and Sustainability. Throughout, the course attempts to emphasize both the positive and negative impacts of planning.
3 credit course. Offered Spring/Fall. An introduction to the diversity of insects and the ways in which they interact with humans and impact our world. You will become familiar with insects, you will develop an appreciation for the important good and bad things insects do for us and also come away with a better understanding of how the process of science works.
3 Credit Course. Offered Spring/Alternating Summers (odd years). Introduces students to a thorough understanding of insects and their relatives, Integrated Pest Management (IPM), and control strategies.