3 Credit Course. This course covers biomass handling options and relevant cost analysis, engineering principles of field equipment, practical methods of evaluation and testing, field performance of machine systems for biomass harvesting and handling operations, selection and management of field machine systems with efficiency and sustainability considerations. Prerequisite: ABE 884.
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. This course provides knowledge of plant biosecurity, plant disease, regulations, and technologies using case study examples.
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. This course will introduce students to the breadth and scope of animal agriculture in North America with emphasis on food producing animal
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. offered Spring semesters. Principles, Policy, and Practice: Understanding principles and strategies of regional growth and development, focusing on challenges to theory, policy, and practice, emphasizing change in metropolitan, micropolitan, and rural areas. Prerequisites: CEDEV 430 and 500 or permission from instructor
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.
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. 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.
3 credit course. 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.
3 Credit Course. General overview and principles; food constituents and properties; quality and safety; preservation methods; processing animal and plant products.
3 credit course. This course provides a comprehensive understanding of the characteristics, production, and improvement of plants as feedstocks for conversion to energy. Prerequisite: 3.0 or more credits of undergraduate coursework in biology, forestry, agronomy or plant science.
3 Credit Course. New - offered spring 2014. This course focuses on agriculture in developing countries and frames this focus with a discussion of contemporary crucial issues facing agriculture on a global scale, emphasizing global hunger and food security.
3 Credit Course. Offered Summer/Fall (World Campus) and Spring (eLearning Cooperative) . Introduces students to the variety and complexity of soils on a local, national, and international scale. The students learn to identify the physical, chemical, and biological properties and processes of soils and relate these to the way that societies use and abuse soils.
1 Credit Course. Offered Spring/Fall. Covers chemical toxicity, formulations, environmental fate, labels, MSDS, calibration, IPM, safety, handling, storage, and Pennsylvania certification and regulations.
3 Credit Course. Offered Spring/Fall. Characterization of the primary plant species used for sports, lawn and utility turf; includes turfgrass morphology, environmental adaptation, and cultural requirements.